Description
MALTED OATS
TYPICAL ANALYSIS
- COLOR: 2.5
- MOISTURE: 5.0
- EXTRACT FG, DRY BASIS: 65.0
BEST SUITED FOR
- Juicy or Hazy IPAs and NEIPAs
- Stouts and Porters
- Any beer style;
- To add silkiness, fullness and creamy texture
- To promote foam development and foam stability
NOTE: Malted Oats are less plump than barley and wheat and require attention to milling procedures to ensure a good crush
FLAVOR PROFILE
- Delicate, malty sweetness as compared to raw or rolled oats
- Husk resembles rice hulls and can aid in filtration
- High in soluble Beta Glucan for a good source of healthy fiber
STORAGE / SHELFLIFE
Store in a temperate, low humidity, pest free environment at temperatures of less than 90 ºF. Improperly stored malts are prone to loss of freshness and flavor. Whole kernel diastatic and pre-ground malts are best when used within 12 months from date of packaging. Whole kernel roasted malts may begin to result in slight flavor loss after 18 months.
