Oats are wonderful in a porter or stout. Oatmeal lends a smooth, silky mouthfeel and a creaminess to a stout that must be tasted to be understood. Oats are available whole, steel-cut (i.e. grits, or pinhead), rolled, and flaked. Rolled and flaked oats have had their starches gelatinized (made soluble) by heat and pressure, and are usually readily available as "instant oatmeal" in the grocery store. Whole oats, steel-cut oats, and "old-fashioned rolled oats" have not had the degree of gelatinization that instant oatmeal has had, so these must be cooked before adding to the mash. "Quick cooking" oatmeal has had more gelatinization than "old-fashioned" oatmeal, but still benefits from being cooked before adding to the mash. Cook the oatmeal according to the directions (but add more water) to ensure that the starches will be fully utilized. Use 0.5-1.5 lb. per 5 gal. batch. Oats need to be mashed with barley malt (and its enzymes) for conversion. Oat malt is available as well, including Golden Naked Oats, which is a caramel-type malt from Simpsons Malt.
