Malted Oats

Malted Oats bring a smooth, creamy mouthfeel with a delicate cereal sweetness, alongside a pale straw hue (2-4 °EBC). 

Unlike Flaked Oats, malting enhances their enzymatic activity, allowing for easier mash conversion while still delivering the silky texture and haze stability. The velvety fullness allows it to take as many hops as you can throw at it for Hazy and/or Double IPAs, providing balance.  

In more traditional usage, meanwhile, Malted Oats provides the backbone of creaminess in Oatmeal Stouts and Porters, smoothing the astringency that may result from the heavy use of roasted grains and adding a complexity of flavour. 

Typically used at 5-20% in the grist, Malted Oats enhance body, foam stability and provide a rounded malt backbone, making them a great choice for brewers seeking a smooth, silky texture with a clean, light oat flavour in modern and traditional styles alike.