![]() ![]() ![]() Oats in general are rich in beta-glucans, proteins, and fatty acids when compared to barley. ![]() Oat’s Contributionsĭepending on which products you use, oats can add a range of different flavors and body building components to a beer. Finally, both forms of malted oats can benefit from a tighter milling gap than standard wheat and barley malts due to the thinner nature of the grain. The sugars in crystal malts are already formed and ready for yeast to consume. Crystal oat malts may or may not contain husks and they do not need to be mashed. Oat malts also do still contain their husks, helping brewers who sparge their beer.Īnother popular malt used today is crystal oat malt, like Golden Naked Oats (GNO) malt from Simpsons. Plain oat malts do indeed contain the enzymes required to break down the starch stored in grains during a normal mash period of 60 minutes. But just because they’ve been malted doesn’t mean that they are enzymatically active. Malted oats means that they have gone through the malting process, allowing them to potentially be enzymatically active, meaning they can convert the starch into sugars. Flaked oats purchased from maltsters are specifically selected to minimize this issue. Oats high in fat content have been shown to be highly susceptible to rancid characteristics and bitter flavors when processed. Studies have shown that oat starch is a little more difficult to access than more common brewing grains and the increased surface area may help with this issue.įinally, while unmalted oats can be purchased at your grocery store, there is a reason that you may opt for buying flaked oats at your homebrew supply shop. In fact, increasing the surface area of the oat may positively impact your mash efficiency. Quick oats will be flattened more so than the flaked or old-fashioned, but there is no harm in running any of these through a grain mill. The other three common forms of unmalted oats are all smashed by rollers: Flaked, old-fashioned, and quick oats, will all act fairly similarly for brewers. If you are using steel-cut oats, you probably want to run them through a grain mill to crush them more and expose more starch to the mash’s enzymes. The steel-cut oats are oat groat that has been chopped into smaller nuggets. The starch that unmalted oats contain will remain unusable to yeast unless enzymes can start breaking them down. All of these forms can be used in brewing, but homebrewers have to understand that in order to get sugar from them, they need to be mashed with base malts. At the homebrew store, we most commonly see flaked oats as the unmalted option. Unmalted oats can be purchased in the cereal aisle of a grocery store as either steel-cut, old-fashioned (rolled), or quick oats. Rice hulls may be desired if naked grains are included in your mash, especially if the naked oats exceed 10% of the mash. Most products will indicate they are naked if the husk has been removed. Malted oats come both with and without husk. The de-husked cereal oat is now known as oat groat and we officially call the grain naked. Most unmalted oats have been processed to remove their protective hull or husk layer (flaked torrified oats are the one exception). Starting with the raw cereal grain, most oats that we use in brewing will be processed in some way, whether they are malted or not. We can break down the oats we use in brewing into two broad classes: Malted and unmalted. There are certain qualities to oats that make them distinct from the more “traditional” cereal brewing grains, namely wheat and barley. But the surge of popularity of oats in the craft brewing world, starting with stouts and then exploding with hazy IPAs, has made oats a staple in many homebrewers’ grain bins. Oats have a long tradition as a specialty ingredient in beer, although few breweries made much ado about oats outside of oatmeal stouts until the last several years. ![]()
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