Oat Malt

Experimenting with Oats from a feed store. Trying to figure out what works best when using oats. For more in depth info: brewingbeerthehardway.wordpre...

[@iamonky]

very interesting!

[@manatoa1]

Good to see another video from you!

[@beeroquoisnation]

I also have to ask how you are carbing your beer? If you are using priming sugar, I would suggest not. I would recommend krausen carbing your oat beer. Save some wort back after boil and freeze it until after fermentation and thaw it a day or so before you pitch a little yeast to get it going, or just pitch the thawed out wort before bottling as a gyle. There is a calculator on Brewers Friend that will assist in getting the amount right. These might be great options for cleaning up flavors as they should. DISCLAIMER: I have never brewed a 100% oat beer.

[@henryeccleston7381]

I wonder if serious toasting on the malted oats would give you a better flavour?

[@ElGatoLoco698]

"It's weird" That about sums it up.

[@42069daddysgirl]

You want weird try homade gopnik kvas or beer it’s a good weird though

[@marzipanjam7068]

Thanks for sharing your work ! It all adds to the body of work ! Can we get more details about your mashing and your boil ? Keep up the great work !

[@BrewingBeerTheHardWay1]

Hey Marzipan you can see the details of the mash and recipe on my blog and you can see a more recent and much more successful Oat malt procedure as well. Just click the "Oat malt" section on the side to see all the oat malt posts together. The links in the description, Cheers!

[@BrewingBeerTheHardWay1]

The Boil for this one was one hour.

[@BrewingBeerTheHardWay1]

Correction it was 1 1/2 hours

[@beeroquoisnation]

I wonder what your temperature was during germination on the second test. When we plant oats, the cold isn't as big a factor for germinating in the ground. We can pant in mid March before the ground temperature reaches 50 degrees Fahrenheit.

[@pschannel6685]

I'd love to do something like this. Keep up the good work. Perhaps if you let this one age it will be more drinkable. Many off flavors can be fixed with aging. If not, just make beer bread with it :-)

[@BrewingBeerTheHardWay1]

Well I made it back in August and it still tastes the same, funny thing is my wife likes it, I stopped drinking it long ago.

[@cidermeister9440]

Brilliant. Please keep doing the videos. I smile all the way through, very interesting and entertaining. Cheers.

[@MisterMillennia]

I was just looking up how to malt oats, perfect timing! How do you dry your grains out? I remember you have a Malt Kiln you built that I was going to copy, but in this video it looks like you were going to use your oven with the still-wet grains. Do you prefer the oven, or do you still use the malt kiln for the drying/kilning process?

[@BrewingBeerTheHardWay1]

Hi I actually used both. I used the malt kiln for the initial drying at 30C with the fan going for 12 hours and then I put it in my oven to cure for 4 hours. Let me know how it turns out! Cheers!

[@segarza]

It looked nice in the glass, like a wheat beer. Maybe trying a different variety of Oat grain would improve the flavor?

[@BrewingBeerTheHardWay1]

I'm trying some hulled oats, they're germinating right now and I'm getting the same green corn husk smell which is surprising because I thought the flavour was coming from the oat husk.

[@Clutch28]

surprised you didn't do a stout with the oat malt

[@BrewingBeerTheHardWay1]

I really wanted to taste the oats without any roasted flavours just to see what it tasted like. I've since learned that the malting companies that sell oat malt only germinate for 2 or 3 days. By doing this they avoid those green flavours but the malt would be undermodified unless they are steeping and germinating at warm temperatures, maybe that's the trick, I'm gonna put this on my to-do list. Cheers!

[@jaderainhans9095]

Could you just get oat meal grind it with a blender and bag it and boil then cool and fermentate it