Using Oats in Extract
Does it matter which? I assume that the 6 row has more of what is needed to convert the oat starches?
One recipe I looked at that used oats in extract, used 18oz of oats and 1.5lbs of 6 row, steeped for an hr (with the rest of the steeping grains), remove, splarge and add your extract.
Just wondering if there is a rule of thumb as to how much 2 or 6 row to use to do that with.
I had contemplated using Malted Oats instead, but some of the reading I have done, says that the Malted Oats don't give the same result.
I would assume as well that using 2 or 6 row, you would then just adjust your dry malt to hit your OG?