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Malt Type: Crystal/Caramel
Grain Origin: United Kingdom
Wort Color: 5-10 °Lovibond
Protein: 11.9% max.
Moisture: 6.0% max.
Extract (dry):
Diastatic Power: 0° Lintner
Usage: 10% max.
If you've never brewed with it, you've probably never brewed with anything like it. While most oats used in brewing are unmalted adjuncts, Simpsons Golden Naked Oatsâ„¢ is actually a huskless crystal malt. This unique malt has a subtle, nutty flavor with a subdued, grainy sweetness. It imparts light golden hues to the wort while adding body and contributing to a smooth mouthfeel. It also helps produce a creamy, robust head. Although this exotic ingredient is not a traditional component of any beer styles, Simpsons Golden Naked Oatsâ„¢ is perfect for malty or full-bodied beers - especially Nut Brown Ales and Stouts.
Crystal malts are gently cooked during the malting process. Cooking initiates the enzymatic conversion of starches into fermentable sugars, and caramelizes some of the sugars as the malt reaches its final color. This eliminates the need to mash crystal malt, and ensures that some of the sugars will survive fermentation to sweeten the beer.
Grain Origin: United Kingdom
Wort Color: 5-10 °Lovibond
Protein: 11.9% max.
Moisture: 6.0% max.
Extract (dry):
Diastatic Power: 0° Lintner
Usage: 10% max.
If you've never brewed with it, you've probably never brewed with anything like it. While most oats used in brewing are unmalted adjuncts, Simpsons Golden Naked Oatsâ„¢ is actually a huskless crystal malt. This unique malt has a subtle, nutty flavor with a subdued, grainy sweetness. It imparts light golden hues to the wort while adding body and contributing to a smooth mouthfeel. It also helps produce a creamy, robust head. Although this exotic ingredient is not a traditional component of any beer styles, Simpsons Golden Naked Oatsâ„¢ is perfect for malty or full-bodied beers - especially Nut Brown Ales and Stouts.
Crystal malts are gently cooked during the malting process. Cooking initiates the enzymatic conversion of starches into fermentable sugars, and caramelizes some of the sugars as the malt reaches its final color. This eliminates the need to mash crystal malt, and ensures that some of the sugars will survive fermentation to sweeten the beer.
| Additional Info | Additional Info |
|---|---|
| Demo | Video Demo |
| Instructions | Instructions |
| Crushed or Whole | Whole |
| wholeorcrush | Whole |
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