Oats in a mash

[Mr.Moonshine]

First things first, howdy! New to the forum, but done a fair bit of reading on diffrent mashes and worts, particuarly on the parent site.
Just wanted to ask, what kind of oats are best in an oat whiskey mash? Finding stockfeed grains and whatnot is hard in my area, but can I use the kind of oats (E.g; rolled) that you can buy in the supermarkets? Is there anything which needs to be done with them apart from boiling and adding the amalyse enzymes? Tired of playing the turbo game, stuff's too expensive.

Cheers in advance

Mr. Moonshine

[trthskr4]

Check "Tried and True" and "Recipe Development" forums here, there are recipes in both for all different types of oats from plain oats to oatmeal. I personally like the oats more than corn as far as flavor goes but cooking corn is too much of a challenge to turn down.

[Dnderhead]

Yes you can but watch it they git thick I thank they have a recipe for a "sop"? method another way would be to do a thin then use that to cook another

[Mr.Moonshine]

Thin then use that to cook another? I don't quite get what you mean. Is that a bit like a DWWG? I think you could cook the oats and get the flavour out, actually, sounds alot easier than mashing the whole thing Might give that a go.
Gotta wait for the DWWG I threw on the other day to finish though. Damn thing blew the airlock out of the fermenter intense stuff.

[Dnderhead]

Yes you can try dwwg or UJSM type but thin mash is using lower amount of grains in a mash, ( instead of 2 lb(1kg) per gal (4L) use 1lb (1/2 kg)then you can use this mash (after its converted)to cook another you can keep doing this until the SG is as high as you want. another way witch I just tried (only works if doing same mash malt-able times) is to use sparging water to cook the next mash with.