Malted Oats a.k.a. Oat Malt
Oats that have been malted, contributing more body and flavor.
What it tastes like
Malted oats are oat groats that have undergone the malting process — sprouted, kilned, processed like barley malt. They contribute more flavor than flaked oats and have some enzymatic activity of their own. Used at 5-25% in hazy IPAs alongside flaked oats and wheat malt for maximum softness.
Best in these styles
For brewers — technical profile
Color (Lovibond)
1.5–2.5 °L
Color (EBC)
3–5
Max Use
30% of grain bill
Diastatic Power
Low to moderate
Where to source
Maltsters that produce or distribute this grain:
Other adjunct grains
Flaked Corn (Maize)
Light body and dry finish, the cream-ale standard.
dry finishlight bodysubtle corn sweetness
Flaked Rice
The lightest, driest adjunct.
dry finishvery light bodysubtle clean sweetness
Flaked Oats
The silky-mouthfeel grain that defines hazy IPA.
silky mouthfeelsubtle nutcreamy body
Raw / Unmalted Wheat
Soft tang, classic Belgian witbier ingredient.
soft tanghazesubtle wheat