Malt
Flaked oats
Pre-gelatinised oats contributing a silky, full mouthfeel — essential to oatmeal stout and to hazy IPA.
What it does
Flaked grain. Grain steamed and rolled so its starch is pre-gelatinised and available to mash enzymes without a cereal cook.
Steamed and rolled so the starch is pre-gelatinised. High in beta-glucan, which produces the silky mouthfeel oats are used for — and also the haze and lautering difficulty they cause.
Specification
| Colour | 1–3°L |
|---|---|
| Grain | oat |
| Enzyme activity | none — needs a base malt to convert it. |
| Fermentability | low |
| Typical share of grist | 5–30% |
| Flavour | creamy, nutty, soft grain |
Above about 30% the mash becomes gummy and difficult to run off.
Used in
- New England IPA
Hazy, soft and intensely aromatic: tropical and stone fruit hop character with deliberately low bitterness and a full, juicy body.
- Milkshake IPA
A hazy IPA with lactose and fruit added for sweetness and a fuller, creamier body.
- Oatmeal stout
A stout brewed with oats for a silky, full mouthfeel, balancing roast against smoothness rather than sweetness.
- Pastry stout
A heavily adjuncted sweet stout built to taste like dessert, using lactose, vanilla, cocoa and similar additions.
- Witbier
A Belgian wheat beer brewed with unmalted wheat, coriander and orange peel — soft, hazy, citrusy and lightly spiced.
- Alcohol-free IPA
An alcohol-free beer built around heavy dry hopping, since hop aroma is added after fermentation and survives the process intact.