Oats are extremely difficult to malt and to crush efficiently but their contribution to the flavour of certain speciality ales is significant. Oats are rich in oils and tend to promote a velvety texture in beer. Although many old recipes called for large quantities of malted oats, it is recommended they should be used with caution.
Oats are wonderful in a porter or stout. Oatmeal lends a smooth, silky mouthfeel and a creaminess to a stout that must be tasted to be understood. Rolled and flaked oats have had their starches gelatinized (made soluble) by heat and pressure. Oats need to be mashed with barley malt (and its enzymes) for conversion.
EBC 2
500g packets.
This product was added to our catalog on Friday 22 May, 2015.
