Rolled oats in oatmeal stout

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beechwood

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Whats the recmonded amount i should use percentage wise in an oatmeal stout? I heard somewhere about getting a stuck mash if you use too many.
I've used them before in dark milds but only in small quanities.....
 
Hm, well, historically, some breweries already called their stout, oatmeal stout, with only 0.5% of oats in them (look on Ron Pattinson's blog). I tend to use 10%, but what I now do when I do have things like oatmeal and rye, is that the day before I do a cereal mash with a part of the grist and the oatmeal (or rye), at 45° C for 30 minutes for beta-glucan breakdown, then I increase the temperature to 70° C to get saccharification for 30 minutes, and then I boil it until hot break, and put it in the fridge for the next day. Then I heat to about 66° C and add it to the mash, when the mash is at the correct temperature.
 
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