Beer Forum

Just ran across this while browsing. Anyone used it by any chance? Sounds perfect for an oatmeal stout...

Thoughts?

Link - http://www.rebelbrewer.com/shoppingcart/products/Fawcett-Oat-Malt-%28by-the-pound%29.html

I've used them and they work great in an oatmeal stout. I even tried making a beer that used these as a majority of the base malt. Not a good idea. Gives a weird funky taste, but if you keep it under 20% of your grain bill you will be fine.

A couple years ago, Drew Beechum wrote a great article in Zymurgy on brewing with oats. You should really check it out.

Once nice thing about malted oats is that you won't have the stuck sparge problem you usually have with rolled or flaked oats. Oat malt has even more husk material than barley so you may not even need any rice hulls.

Wayne

Ahhhh nifty, I may have to snag some. I don't intend to use a whole helluva lot of em, just enough to impart some texture and a bit of background flavor.

I know some people toast their flaked oats to provide more of an, "oatsy," flavor. Did you do that (or see the need) to do that with these?

Thanks for the reply, btw!

fulkrum78 wrote:I know some people toast their flaked oats to provide more of an, "oatsy," flavor. Did you do that (or see the need) to do that with these?

Thanks for the reply, btw!

These oats are malted. If you toast them, you will kill the enzymes and will need a cereal mash to gelatinize the starches. When I did a stout I think I used a pound of oat malt and another pound of toasted rolled oats (Quaker Quick Oats). Got the conversion from the malt and toasty oat flavor from the oatmeal.

Wayne

Ahhh gotcha. I hadn't thought about the conversion side of things, glad you did, thanks!