Toast oats: lightly mist with water and place on a cookie sheet in 350F oven; check every 10-15 minutes until deep golden brown -- do this several days before brewing; keep grains in brown paper bag in a cool dry place until brew day.
Mix 1 gallon water with DME and boil down to 1-2 pints. Add at end of boil. May also boil down 1st gallon of runnings.
Substitutions: half light wheat/half dark wheat for all light wheat; biscuit malt for oats; CaraAroma or C120 for Special B; melanoidin for aromatic; chocolate malt for chocolate wheat; Spalt Select for Spalter Spalt; Liberty or Vanguard for Mt. Hood; can use any British yeast.