Naked Oats
Malted naked oats are gaining popularity among craft brewers seeking to enhance their beers with a unique blend of flavour and texture. Unlike regular oats with an outer husk, naked oats lack this layer, allowing deeper access of malting processes. This results in heightened enzyme activity and fermentability. The absence of husk translates to added value, as you pay solely for the beneficial oat essence within the kernel.
Traditionally used in Oatmeal Stouts, today malted naked oats find its way to various beer styles. Through malting, these oats release more starches and proteins, ideal for enhancing the haze and creamy mouthfeel prominent in Hazy and New England IPAs, while also contributing viscosity and palate smoothness.
Moreover, naked oats boast elevated levels of lipids and beta-glucans, aiding in head retention and imbuing a fuller body. Their subtle oat flavour complements hop profiles, balancing the bitterness of IPAs. Suggested usage rates range between 5-20% of the total grain bill.




