Rye: 131-140F: As you can see from the above gelatinization ranges, oats nicely fall right into the range of most typical mash temperatures. 5. Each participant was served 1 sample of the beer made with flaked oats and 2 samples of the one made with oat malt then asked to identify the sample that was unique. m=s.getElementsByTagName(o)[0];a.async=1;a.src=g;m.parentNode.insertBefore(a,m) Tip: Just get oats soaking for tomorrow’s breakfast as you’re cleaning up today’s, as breakfast will be on your mind. Because this is a rustic bread and I wanted to use all whole grain flour, I’m going to autolyse my dough which is just a fancy way of saying I’m going to use a sponge technique. Can't wait to hear results! Mansfield Dual Flush Toilet Parts, The nutrition … Specialty, Fruit, Historical, Other Recipes, The Dysfunctional-Palooza Obnoxious Masshole BS Thread, Sampling and Critiquing and Beer Swapping. /*