hist-brewing: Re: Malted Oats.

Jeff Renner nerenner at umich.edu
Thu Apr 6 09:56:57 PDT 2000

At 10:50 AM -0400 4/6/00, Thomas Towey wrote:
>In your posting you imply that malted oats are now available.  Could you
>please forward me any suggestions of finding a source for malted oats.  I
>was under the impression that at this point they are only readily available
>in Great Britain.  Any help you could provide would be appreciated.  Thanks.

So far as I know, the only producer is Thomas Fawcett in England,
http://www.fawcett-maltsters.co.uk/welcom.htm.  The US  distributor is
Claude Bechard,  North Country Malt Supply, 12 Stewart St, PO Box 665,
Rouses Point, NY, 12979, 518-297-2604.  It was a pleasure dealing with him.
He sold me a 55 lb. sack directly.  I split it with other local brewers.
It also makes great oat malt stout - really smooth.  I thought my clone of
Maclay's Oatmeal Stout turned out really well (from the Real Ale Almanac -
70% pale ale, 22% malted oats, 6% roast barley, 2% choc. malt, Fuggles to
35 IBU, 1.045).

I got this information from James Fawcett on using their malted oats (and
brown and amber malt):

At 5:19 PM +0000 1/25/99, James Fawcett wrote:
Dear Jeff Thank you for your email about brown malt and  oat malt.What
follows are our comments and explanation of your findings.  1) Our brown
and amber malts do not have  sufficient diastatic power to convert
themselves. This is because they are almost totally  deficient in enzymes
due to the higher than normal processing  temperatures.   2) We would not
recommend that either of these products  be used singly in a grist. A 50/50
mix with a lager type malt may work. The enzymatic  activity of the lager
malt will convert the starch in the brown and amber malts and should
prevent a stuck mash  scenario.   3) Oat malt laboratory worts are normally
slightly hazy  rather than clear. Oats are not normally low in protein and
are quite difficult to modify from a protein viewpoint,  which could well
explain this. Our current stock gives values of 11.8 % total protein with
an index of modification of  27.8%.   4) As far as mash schedules are
concerned  we would suggest you ensure temperatures are between 63 degrees
C and 68 degrees  C during mashing in with a one hour minimum stand after
mashing  in a grist composed of 50% oat malt and 50% lager  malt.   5) You
should aim at a liquor/grist ratio of between  2.5:1and 3:1.   6) Oat malt
needs very close mill settings to achieve  an acceptable grist. For normal
malts our standard mill setting is 62 thou top and 58 thou bottom- for oat
malt we  drastically reduce these settings to 48 thou top and 42 thou
bottom. Certainly a point to watch to produce  an optimal grist for
mashing.  I hope some of all this is useful. We are delighted that you  are
using our malts and hope that you have  every success with your future
brews.  Yours sincerely  James Fawcett

Jeff Renner in Ann Arbor, Michigan USA, c/o nerenner at umich.edu
"One never knows, do one?"  Fats Waller, American Musician, 1904-1943. 

To unsubscribe from this list, send email to majordomo at pbm.com containing
the words "unsubscribe hist-brewing" (or unsubscribe hist-brewing-digest, if
you get the digest.) To contact a human about problems, send mail to
owner-hist-brewing at pbm.com

More information about the hist-brewing mailing list