Naked Oat Malt is one of Crisp Malt Specialty Malt and has become a stalwart of the NEIPA recipe. It is perfect for brewing an Oaty Pale Ale or an Oatmeal Stout for example. Crisp malts naturally naked oats to increase potential extract.<\/p>\n
Naked Oats are huskless.<\/p>\n
Naked Oat Malt gives a lovely creaminess and mouthfeel in all styles of beer and is especially suited to juicy hop bombs and heavy beers. They also impart a toasted, biscuit aroma and palate.<\/p>\n
The use of oats in brewing beer has risen sharply over the last few years due to the new craze for haze. Traditionally, the addition of oats had mainly been reserved for stouts. The high fibre, protein, beta-glucan and fat content was thought detrimental to beer quality, causing processing issues and poor shelf-life stability and filtration problems. They continue to cause issues today, but since unfiltered beers are now in vogue that is been taken for granted.<\/p>\n
TIP:<\/strong> If run-off is a concern at higher addition rates, mix 50\/50% with Crisp Flaked Torrefied Oats<\/strong><\/a>. This will\u00a0increase the bed permeability.<\/p>\n Please watch the video below to learn more about the flavour and aroma profile, and usage suggestions for Crisp Naked Oat Malt:<\/p>\nTasting Notes<\/strong><\/h5>\n
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