To all the haters who are so ridged that they cant just have fun making beer, move along and read this scholarly article about 100% Oat Malt beer:
http://onlinelibrary.wiley.com/doi/10.1002/j.2050-0416.2011.tb00487.x/pdf
For all of you who like to say why the F-not, thank you for following.
For Anyone who doesn't like to read through Scholarly PDF's provided is the conclusion:
CONCLUSIONS
Oats are a cereal with unrealized brewing potential.
Malting of oats produced not only a malt that is considered
to be of higher nutritional value11,15, but also suitable
for brewing a 100% oat malt beer or various speciality
beers. It could also be used as lautering aid due to its high
husk content8
. The mashing regime, which was designed
using mathematical modelling in a laboratory mash bath,
was successfully transferred to a pilot scale plant. The
processing of oat malt in the brewhouse did not generate
major problems; on the contrary, it was found that the oat
mashes lautered faster than the mashes produced from
barley malt. The improved lautering performance of oat
malt was due to its higher husk content. The increased
husk content, together with higher amounts of proteins
and lipids, led to a lower fermentable extract content in
oat wort when compared to the control barley wort. The
lower fermentable extract content consequently led to a
lower alcohol content in the oat beer. The protein profile
of oat wort, as measured by using Lab-on-a-Chip analysis,
revealed that there was no significant difference in the
protein profile between oat and barley wort, which had
also been reported by Klose et al.17. The fermentation of
both the oat and barley wort followed the same trend, the
only major difference was seen in the higher pH and
lower alcohol content of the oat beer. A wide range of
beer quality criteria were analysed. Major emphasis was
placed on the flavour and sensory evaluation of the oat
beer and the control beer. The flavour analysis of oat beer
revealed some special characteristics such as a strong
berry flavour and a better reaction towards staling, probably
due to the presence of more antioxidants. Oat consumption
is considered to be safe for most people who
suffer from celiac disease and could improve the diet of
these patients. Therefore, oats could play an important
role in the production of a non-gluten containing beer for
these patients. In addition, a beer of a different character
is likely to be brewed from oat malt and might in time
appeal to new consumers. This study has shown that it is
possible to brew a 100% oat malt beer without problems
and that the beer produced is comparable to barley malt
based beers.