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Adjunct and unmalted
Flaked oats
A silky, almost oily mouthfeel that no crystal malt reproduces, plus a soft, creamy haze.
Colour
1 L
2 EBC
Potential extract
33 ppg
points per pound per gallon
One kilo gives
+9.9
gravity points in a 20 litre batch at 72% efficiency
Usual ceiling
20%
of the grist
Enzyme
No
Needs a base malt in the mash to convert it
How to use it
10 to 20% of the grist. Past that the mash turns to porridge and the gain in body stops.
Belongs in
- Oatmeal Stout
- Hazy IPA
- Witbier
Buying it
Buy it whole and crush it on brew day if you can. Milled malt goes stale within weeks, and a stale base malt is the most common reason a beer with no obvious fault still tastes of nothing. Store it cool, dry and sealed against insects.
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