hist-brewing: stone ale part 2

Jim Adwell jimala at apical.com
Wed May 24 07:12:14 PDT 2000

adam larsen writes:
>    Which raises the question why soak unmalted oats if they can't
>germinate?  My guess, a wild one at that, is that the intention was to
>help set the stage for latter steps meant to break down gluten content.

A quote from Wahl & Henius:

"Oats have spelts like barley, but the husk is coarser, containing more
cellulose.  The husk contains matter of an offensive taste, which must be
eliminated by steeping."

Jim's Brewery Pages:

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