The Secrets of Malted Oats

Malting oats is a process that involves sprouting the oats and then drying them. This process is similar to malting barley, which is commonly used in . Malting oats can add unique flavors and textures to , particularly in oatmeal stouts and porters.

Malted oats have gone through the malting process, during which the oats are soaked in and allowed to germinate. This activates enzymes within the oats, which convert the starches into sugars. The oats are then dried to stop the germination process. This malted oat can be used directly in the mash, without the need for a cereal mash.

One of the main benefits of using malted oats in brewing is the creaminess they provide to the beer. Oatmeal stouts and porters often have a smooth, velvety mouthfeel, and this is in part due to the addition of malted oats. The creaminess helps to balance and soften the potentially harsh flavors that can come from heavy use of roasted grains.

In terms of usage, it is generally recommended to use malted oats in amounts of no more than 20% of the total mash. This ensures that the flavors and textures from the oats do not overpower the other ingredients. Additionally, using too high a percentage of oats can result in a stuck mash, where the grains become too thick and prevent the movement of liquid.

It is worth noting that malted oats are not the only option when it comes to adding oats to beer. Flaked oats are another popular choice. Flaked oats are simply oats that have been rolled and flattened, without going through the malting process. Flaked oats can also be added directly to the mash, without the need for a cereal mash.

Both malted oats and flaked oats can add unique flavors and textures to beer, but they do so in slightly different ways. Malted oats provide enzymatic activity, which helps to convert starches into sugars. This can contribute to the overall fermentation process and potentially affect the final content of the beer. Flaked oats, on the other hand, primarily add body and mouthfeel to the beer, without the enzymatic activity.

Malted oats are a great addition to oatmeal stouts and porters, providing a creamy mouthfeel and adding complexity to the flavors. They can be used in moderation, typically no more than 20% of the total mash, to ensure a balanced beer. However, it is also worth considering flaked oats as an alternative, depending on the desired outcome for the beer. Ultimately, the choice between malted oats and flaked oats will depend on the specific characteristics and flavors desired for the brew.

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What Does Malted Oats Mean?

Malted oats refer to oats that have undergone the malting process. Malting is a technique commonly used in brewing and distilling industries to prepare grains for fermentation. During malting, oats are soaked in water and allowed to germinate, which activates enzymes present in the grain. These enzymes convert the starches in the oats into fermentable sugars.

Malted oats are different from regular oats because they have been subjected to this malting process. As a result, they may contain active enzymes that can break down the starches in the oats, making them more suitable for use in brewing or distilling. The malted oats can contribute to the production of sugars that are essential for fermentation, ultimately leading to the creation of alcohol or other fermented products.

Malted oats are oats that have been malted, a process that activates enzymes to convert starches into sugars. This makes them useful in brewing and distilling applications where the sugars are required for fermentation.

What Do You Use Malted Oats For?

Malted oats are primarily used in the brewing process to enhance the creaminess and complexity of certain beer styles, particularly oatmeal stouts and porters. They serve as a backbone for these beers, providing a smooth texture and helping to balance any astringency that may arise from the heavy use of roasted grains.

Here are some key points about the use of malted oats in brewing:

1. Creaminess: Malted oats contribute to the overall creamy mouthfeel of the beer. This can be especially desirable in oatmeal stouts, where a smooth and velvety texture is sought after.

2. Complexity of flavor: By incorporating malted oats into the mash, brewers can add a layer of complexity to the beer's flavor profile. The oats can impart subtle nutty, grainy, or even slightly sweet notes, enhancing the overall taste experience.

3. Astringency reduction: When a beer recipe contains a significant amount of roasted grains, such as dark malts or roasted barley, it can sometimes result in astringency or a harsh, taste. Malted oats can help mitigate this by providing a smoother and more rounded character to the beer.

It's worth noting that while malted oats can enhance the beer's characteristics, they are typically used in moderation. In most cases, they make up less than 20% of the total mash. This ensures that the oats contribute to the desired qualities without overpowering the other flavors or negatively impacting the beer's overall balance.

Malted oats are used in brewing to add creaminess, complexity of flavor, and reduce astringency in specific beer styles such as oatmeal stouts and porters. They are a valuable ingredient that helps create a smoother, more enjoyable drinking experience.


Malting oats offers brewers the opportunity to enhance their beer's flavor and texture by introducing a creamy and smooth character. The malting process activates enzymes in the oats, allowing them to convert starches into sugars, which adds complexity and richness to the final product. This is particularly beneficial for oatmeal stouts and porters, as it helps to balance out the potential astringency from roasted grains. However, it is important to note that the use of malted oats should be limited to around 20% of the total mash to avoid overpowering the beer's overall profile. By carefully incorporating malted oats into the brewing process, brewers can create a well-rounded and enjoyable beer with added depth and creaminess.

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Thomas Ashford

Thomas Ashford is a highly educated brewer with years of experience in the industry. He has a Bachelor Degree in Chemistry and a Master Degree in Brewing Science. He is also BJCP Certified Beer Judge. Tom has worked hard to become one of the most experienced brewers in the industry. He has experience monitoring brewhouse and cellaring operations, coordinating brewhouse projects, and optimizing brewery operations for maximum efficiency. He is also familiar mixology and an experienced sommelier. Tom is an expert organizer of beer festivals, wine tastings, and brewery tours.