Crisp Naked Oat Malt has become a stalwart of the NEIPA recipe. We malt naturally naked oats to increase potential extract. 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.
Oats are high in β-glucan and for both brewing and baking uses Naked Oat Malt can contribute beta-glucans (soluble fibre) to add an extra property.
If run-off is a concern at higher addition rates, mix 50/50% with our Flaked Torrefied Oats.
| Parameter | IoB | EBC | ASBC |
|---|---|---|---|
| Moisture | 5.5% max | 5.5% max | 5.5% max |
| Extract | 245 L°/kg | 65.0% | 65.0% |
| Colour | 2.0-7.0 EBC | 2.2-7.8 EBC | 1.3-3.4 °L |
| TN/TP | 2.70% | 17.0% | 17.0% |
| SNR/KI/ST Ratio | 11-14 | 14-17 | 14-17 |
| β-glucan | 500-1200 | 730-1750 | 730-1750 |
Please click on the video below to learn more about the flavour and aroma profile, and usage suggestions for this malt.
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