Diluting Extract to Double Batch Size

Flaked Oats need to be mashed along with a diastatic Base Malt. If you just steep them by themselves, the starches wont be converted to sugar/dextrins.

 

If they stay dissolved/suspended, sure, I guess so. They'll also provide food for spoilage microbes.

 

If you want the starches of the Flaked Oats to be converted you just need to add some base malt to enable proper conversion; the base malt will provide enzymes. There is some overlap in the steeping and mashing process with the difference being you want to exercise more control during mashing:

• Maintain a given temperature (e.g., 153 degrees F) for the duration of the hot steep (e.g., 1 hour).
• Use a grain to water ratio somewhere between 1-2 quarts of water per pound of grains

There is also a consideration of maintaining a proper mash pH but the two above will get you pretty close.

Maybe use 2 lbs. of Pale Malt and 2 lbs. of Flaked Oats for your mash/steep.

Or just nix the Flaked Oats and just use malt extract for this batch. Add more extract to achieve your target OG.

Cheers!

P.S. You could also steep a bit of crystal malt if you desire some color addition and some flavor from the crystal malt.

 

It's definitely not a common or recommended (by me, at least) practice. Have you read "How to Brew?" It has a good discussion on steeping vs mashing. But the TLDR version is that steepable malts include caramel/crystal malts and deeply roasted malts. Other specialty grains need to be mashed along with a diastatic base malt.

 

Yes, the sugars that result from mashing the Flaked Oats with a base malt will affect (i.e., increase) the OG and be fermented.

I am unsure about this.

The potential issue is what was discussed above that starch in the resulting beer is a potential source of food for unwanted microorganism (e.g., bacteria) in the beer. If you consume your beers quickly and/or have absolutely fantastic sanitation practices maybe this is a minimal issue?

Cheers!

 

They will affect OG. And FG. Most of the sugars will ferment. Some of the sugars (a portion of the matotriose) and all of the higher dextrins (carbs that are bigger than sugars but smaller than starches) will not. The proteins from the flaked oats are not consumed by yeast. They are what part of what normally makes hazy beers hazy, in normal beers (e.g. NEIPAs) where flaked oats are mashed along with a base malt.

Possibly. It will definitely have starches in it. They might make the beer opaque, if they don't settle out, as previously mentioned. And even if they do settle out, they'll get stirred up to some extent when you pour (if bottling).

I feel like this has been covered.

 

If you don’t have access to base malt or enzymes, you could go old school:

https://www.homebrewersassociation.org/beyond-beer/chew-spit-brew-how-to-make-chicha-beer/

I’m sure your buddy would be real impressed about how you brew without kits

 

I feel pretty confident that anyone who can get LME, DME, flaked oats, Galaxy, and Amarillo hops can figure out how to get some 2-row malt. And how to read "How to Brew."

Saliva contains a form of Alpha Amylase. So, diastatic spit. But I'm not clicking on what I'm guessing is a pretty gross link.