In a expresso toasted oatmeal ale recipe, it calls for letting the home-roasted oatmeal set for 3-7 days before mashing. Why then rest? If I toasted on Friday, could I brew on Sunday? Thanks
I remember reading this in Randy Mosher's book and never quite understood its logic…but think it had something to do with a de-gassing process (?). I feel like I would understand more if you were smoking the grains… Anyway, I never followed it and will usually toast my flakes or grains just an hour or so before mashing in and have never had a problem with it.
I have only toasted flakes and agree with telejunkie on 1 hour. Just don,t get the off gassing thing unless your talking pails of cooling flakes or grain. A thin layer perhaps a flake or grain thick spread over a cookie sheet should work quickly
Going too far on toasting oats, or any grain, would result in smoking them. "Better to err on the side of caution," Randy'd say--being the cautious brewer that he is.
