Anybody Tried Fawcett Oat Malt?

[JoeBob]

santosvega - Sooo... what ever happened with that Oat Ale you did?

 

[StAnthonyB]

I still have a ~40lbs of it, you need some? I have been thinking of an all Oat Mash for Alcohol Fuel production, just to see what happens. Other than that I have just been using it in place of Flaked oats.

No way just make a bunch of olde ale

I have 4 lbs of it myself.

 

[Ryan_PA]

I am planning a few beers over the next year or so with oat malt. I am placing an order for 55lbs in a group grain buy. Glad to see there was some discussion on the grain here. I am thinking of an oat wine and a 50/50 pils oat malt farmhouse ale.

 

[StAnthonyB]

I am planning a few beers over the next year or so with oat malt. I am placing an order for 55lbs in a group grain buy. Glad to see there was some discussion on the grain here. I am thinking of an oat wine and a 50/50 pils oat malt farmhouse ale.

I could see that in making a high gravity brew...

...perhaps, a 1:4 where 1# oat malt: 4# barley malt.


Currently, I only bulk buy pale malts. It actually costs just as much to buy 30# of grain as it does 55# grain. I have never given too much thought to brewing beer any stronger than 5%. I may begin to do so if only out of the neccessity to quell my feeling of having a fermenter that stays dormant far too often.

Right now, I am sitting atop 22.5 gallons of beer. And, seeing as it is Lent we only drink beer on Sundays and feast days that interrupt the liturgical season.

I should perform an economic analysis. It may in fact be the same cost to brew a few large brews and bunch of little brews, if not cheaper.

Buying bulk wheat and barley isn't a big deal. Here I am thinking of how to reconcile buying #55 sacks of crystal malts and specialty malts. I do use quite a bit of T.Fawcett amber malt as it is lovibond 36. Black malt is so potent that it is nary worth buying that in bulk and the same goes for roasted grains. The caramalt 10L and even light crystal 23L I can understand buying big bags of....

I like to mash around 146F to 152F, and this addresses fermentiblity issues generated by using much crystal. As it stands, I tend to use about 20% of grain bill as crystal malts.

Ramblings....