Yeah, was just judging on what would happen if... I'm roasting some oats for this brew, just thinking, wanted opinions.
I don't think you want to put them in the boil at all. I believe they just have the potential to leave starches in the beer which can lead to instability issues. Typically oats are used in the mash, so you could do a mini mash with some 2 row. I'd still roast/toast them.
Exactly...mash them after toasting/roasting in the oven. Toasting lightly works great...I'm not sure about the heavy roasting though.
Oldsock did this in a test beer for Modern Times and said it didn't do what he was hoping for. Looks like mashing is the way to go. http://www.themadfermentationist.com/2012/04/adding-oats-to-boil-coffee-stout.html
JZ recommends for his oatmeal stout, toasting oats at 300 degrees until they "slightly color up and give off a nutty oatmeal cookie character". He also recommends using Victory malt to back up the nutty biscuity oats in the mash.
