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Home Brew Forums > Home Brewing Beer > All Grain & Partial Mash Brewing > Will it convert
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Old 05-08-2014, 09:05 PM   #11
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Originally Posted by JustLooking View Post
Not arguing with you since I've never tried it, but the malting process in the article you linked to may not be what the commercial malsters use. Here's a link to Fawcett Oat Malt from Northern Brewer that says it has no diastatic power. (Click on Additional Information.) Same thing on the Midwest website.
Might be a different method, I am not sure since they dont list the specific process. When i malted mine I used the same method as I do when I malt wheat. 8 hr soaks, 8 hour rest till chits appear then in a flat container till sprout then dried in a dehydrator. If you want to take it to 80% but dont want to risk it you could always add amylase, though it would be a departure from tradition.
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Old 05-08-2014, 09:07 PM   #12
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Nice! Home malting. Always wanted to try that.

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Old 05-08-2014, 09:48 PM   #13
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I'm interested! what hops or gruit are you using and what's the schedule? I made a great strong ale with about 30% oats that came out fantastic, but rather full bodied so I only really have it occasionally for vintage tasting
Well it is not a traditional Koyt. I took my idea from this site Schipluyden Instead I am going Brewers Gold for bittering and Fuggles at 20,5,0 additions. I'm not planning on going crazy with the hop additions and only going to about 45IBU. I still have not decided if I should dry hop it or not.
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Old 05-08-2014, 10:15 PM   #14
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Curious. What yeast will you be using? It is more of a farmhouse style, Belgian, German or dutch lager?

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Old 05-08-2014, 10:28 PM   #15
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Curious. What yeast will you be using? It is more of a farmhouse style, Belgian, German or dutch lager?
I know it won't be a lager. At this moment I was thinking Wyeast 1028 London Ale for a little fruitiness. That is one thing about this style I can't seem to find anything about is what is the proper yeast to use or is there.
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Old 05-08-2014, 10:59 PM   #16
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Upon reading the new beer style guidelines
Dutch-Style Kuit (Kuyt, Koyt)
Dutch-Style Kuits (Kuyt, Koyt) are gold to copper colored ale. Chill haze and other haze is allowable. The overall aroma character of this beer is grain emphasized with a grainy-bready accent. Hop aroma is very low to low from noble hops or other traditional European varieties. The distinctive character comes from use of minimum 45% oat malt, minimum 20% wheat malt and the remainder pale malt. Hop flavor is similar to aroma very low to low from noble or other traditional European varieties. Hop bitterness is medium-low to medium in perceived intensity. Esters may be present at low levels. Very low levels of diacetyl are acceptable. Acidity and sweet corn-like DMS (dimethylsulfide) should not be perceived. This style of beer was popular in the Netherlands from 1400-1550. Body is low to medium.
Original Gravity (ºPlato) 1.050 - 1.080 (19.3 - 12.4) ● Apparent Extract/Final Gravity (ºPlato) 1.006 - 1.015 (3.7 - 1.5) ● Alcohol by Weight (Volume) 3.80% - 6.30% (7.90% - 4.70%) ● Bitterness (IBU) (25 - 35) ● Color SRM (EBC) 5 - 12.5 (10 - 25)


It sounds like any clean yeast would be acceptable. Hmm I have some Wyeast 1056 sitting in the fridge. But also I am about 10 IBUs too high so really does it matter?

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Old 08-01-2014, 03:12 PM   #17
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Well I finally got around to brewing this. I was going to then the temperatures shot up and I could not brew without temp control except Saisons. Finally got myself setup and brewed something along the lines of Koyt, called Ships beer. Think hopped up Koyt.

5 lb Malted Oats

4 lb 6 row malt

2 lb white wheat malt

1 oz of Carafa III, I wanted to use roasted Wheat but my LHBS was out when I picked up the ingredients.

Mashed at 148F for an hour BIAB.

1 oz of Cluster at 60 minutes, I was looking for Northern Brewer but again LHBS didn't have any( anyone seeing a trend?)

1 oz EKG at 25min

1 oz EKG at 5 min

1056 for yeast

1 oz EKG to be dry hopped when I get back from a trip I am taking.

The mash did convert according to the Iodine test but I will say the hygrometer sample was murky. I tasted the wort and it tasted slightly oaty but still had a good hop presence. I am not expecting anything close to a clear beer and this is only the first version I am sure I will adjust the recipe after I get to try this beer. After it is bottled and i can get a picture of the finished product I will post the recipe to the recipe section.

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