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 |
| DP/DPWK/LINTNER | 500-1200 min IoB | 730-1750 min WK | 730-1750 min °L |
Whatever the size, style and approach of your brewery, our maltsters are here to help. We’d love to hear from you, understand your malt needs and show how our malts can make all the difference to your beers and spirits.
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