So I'm wanting to do a 100% oatmeal beer just as an experiment to see how it tastes and turns out. I've read that I need to let the oats sit at about 120F for 30 minutes to reduce the gum. Do I do that before or after the mash? I'm also reading that oatmeal doesn't have any of the proper enzymes due to not being sprouted. How much malt is recommended for a 5gal batch to get the proper nutrients/enzymes?