but back to the point, pun/irony intended, i malted my own from feed store whole oats. it smelled phenominal during the boil! i was about to tell the germans and their reins-gobot, to f'off. and brew with 100% oat malt from there on, but in the glass, it had a grassy taste? do you think i should drop the cash on some pro oat malt, see if it gets that heavy cream smell of the boil into the glass?
and to the OP, i'd go with the oat malt myself, more flavor produced....
I used to default to flaked oats, but the last many batches I have use oat malt - mostly for the extra husks in the mash.
Honestly haven't noticed any difference in the product, but I have noticed I can run my mash recirculation rate significantly higher, perhaps as much as 1/2gpm. I may actually buy a full bag next winter...
My highest usage was 36% with no grassy flavor. I notice that grassyness when I chew it raw. My cousin gets a vegetable flavor from beers that use flaked oats ,so I tried the malted version about 3-4 yrs ago and now only use the flakes in my toasted oat wit.
What are the differences in flavour by using oat Flakes and oat Malt? Also I heard that traditionally they are used in stouts or porters, but I noticed they are used in some great pale ales, agreed? Let me know your opinion. Thanks.
Author: Brian Hall A hallmark of New England IPA is its smooth drinkability and creamy mouthfeel, which many view as being the main characteristic that separates a good version from poor examples a…
So..... if I understand right, switching from flaked oats to oat malt will basically be identical from a beer standpoint, but possibly allow me to reduce the rice hulls I always add when I am using flaked oats? That'd be pretty sweet.
(I use flaked oats in a stout recipe, 1 lb in a 5 gallon batches, and am not convinced the beer's any smoother than any other beer, but - I suppose that's a different thread for another time).
They crush differently, and the husks look like daylilly blossoms.
Oh bracc, the apostrophe was lost in the yellow snow during a pancake breakfast. I figure the odds be 50/50 I might find it this spring.
Note one has to tighten a mill gap for oat malt vs typical barley malts lest they pass through unmolested. I use the same ~.022" gap as for wheat malt, while I use ~.032" for barley.
Also, if one is used to conditioning malt prior to milling, try it on a small (1/2#) sample first and see how it goes. With the tight gap one may find (as I did) the mill can get choked with oat husks to the point of stalling...