Naked Oat Malt - Crisp Malting Group
Crisp Naked Oat Malt offers a unique way to enrich beers with a smooth, creamy mouthfeel and robust texture. Made from naturally huskless oats, this malt imparts distinctive flavours of toasted oats and biscuit, making it especially popular in hazy, hop-forward beers like New England IPAs (NEIPAs) and oatmeal stouts. High in beta-glucans, it contributes to body and stability, enhancing the viscosity and fullness of each pour.
- Wort Colour: 2.2–7.8 EBC
- Usage: Up to 30%
- Beer Styles: Hazy IPAs, oatmeal stouts, creamy ales
Description
What is Naked Oat Malt?
Naked Oat Malt is crafted from de-husked oats, known for delivering both smoothness and texture in a variety of beer styles. Its processing enhances extract potential while retaining the oats’ natural creamy and biscuit-like qualities, adding richness without the excess husk that can affect mash filtration.
How to Use Naked Oat Malt
Brewers typically use Naked Oat Malt at up to 30% of the grist, where it thickens the body of the beer and brings smooth, stable foam retention. It’s a mainstay in NEIPAs, stouts, and porters, valued for its ability to enhance mouthfeel without clouding the flavour profile.
Flavour Profile
Naked Oat Malt introduces a toasted oat character with notes reminiscent of biscuits or subtle caramel. This mellow, nutty flavour harmonises well with the fruity or resinous qualities of hop-forward ales and dark, robust stouts.
Enzymatic Activity
As a non-diastatic malt, Naked Oat Malt lacks enzymes necessary for converting starches independently. Thus, it’s often paired with base malts containing active enzymes to support full conversion in the mash.
Mashing
This malt’s beta-glucan content, which lends to its creaminess, also requires consideration in the mash process. Adding rice hulls or combining it with huskier malts can improve filtration if used in higher concentrations.
Combining with Other Malts
Naked Oat Malt pairs well with base malts like Maris Otter for added structure and with speciality malts such as Caramel or Munich to enhance depth. It’s a versatile choice in many beer styles, adding body without overshadowing other malt characteristics.
Benefits of Naked Oat Malt
In addition to enhancing body and mouthfeel, Naked Oat Malt provides excellent head retention and stabilises hazy, juicy IPAs. Its high beta-glucan content boosts viscosity, contributing to the silky texture that’s desirable in rich ales and stouts. This malt also improves the beer’s shelf stability, particularly in heavily hopped styles that are susceptible to oxidation.
History
Oats have long been valued in brewing, particularly in British and Belgian traditions. Crisp Naked Oat Malt represents a modern interpretation, crafted with precise malting techniques to highlight oats’ creamy texture and complementary flavours, expanding its appeal beyond traditional stouts into popular hazy IPAs and other body-forward styles.
Key Features
- Moisture Content: Max 5.5%
- Extract (Dry Basis): Min 65.0%
- Wort Colour: 2.2–7.8 EBC
- Roasting Temperature: Light roasted
- Usage: Up to 30%
- Flavour Profile: Creamy, toasted oats, biscuit-like
- Applications: NEIPAs, stouts, porters, pale ales
- Beer Styles: Hazy IPAs, oatmeal stouts, creamy ales
Additional Parameters
- Beta Glucans: High, contributing to mouthfeel and stability
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