hist-brewing: going to try something old but new for me

Charley Atchley Charley at lcc.net
Tue Dec 11 19:09:28 PST 2001

>    In Period, oats were malted, like everything else, for brewing.  They
>may not have understood the biochemistry, but they knew what worked.
>    Today there is still one malt house producing malted oats, J.D.Fawcett
>and Sons in England.  The only importer of these oats into North America
>is  North Country Malt Supply
>    PO Box 665
>    Rouses Point
>    NY 12979
>    518 / 297-2604
>    They take telephone orders and you can pay by credit card.  The
>hook is that you have to buy an entire bag: 55 lbs.  It takes me almost
>exactly two years to use that amount, and I've just bought my second
>bag.  I keep them in a bug-proof Malt Vault with a screw top (sold by
>New England Serum, a veterinary supply house; they call it a Vittles
>    Malted oats do not give you the mouthfeel that flaked oats do,
>but they produce a very smooth ale.

Thanks. I actually malted the oats myself. It is such a pain in the butt but
worth it for the flavor. My uncle raises oats and he will give them to me
for free. Just for fun I also malted 50 pounds of rye one time. It made for
some fun brewing.

Try this
4lbs 2-row
4lbs malted wheat
4lbs malted oats
1lb rowan berries

nice and tasty

Charley Atchley

You got to be very careful if you don't know where you're going, because you
might not get there. --Yogi Berra

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