While flaked oats have long been a staple for haze-loving brewers, malted oats bring their own unique twist to the table. With added enzymes, a touch of nutty sweetness, and a structure that creates an ultra-smooth body, malted oats are a secret weapon worth exploring.
In this guide, we’ll cover everything you need to know about malted oats, from what makes them different from other grains to how they enhance your beer’s flavor, texture, and haze. By the end, you’ll know exactly why malted oats deserve a spot in your next brew and how to use them to create a standout hazy IPA. Let’s dive in!
What are malted oats?
Malted oats are oats that have undergone the malting process—soaking, germinating, and drying—which activates enzymes within the grain. These enzymes help convert starches into fermentable sugars, making malted oats a valuable addition to any brew. The malting process adds layers of complexity, introducing a gentle sweetness and a subtle nutty flavor that set malted oats apart from raw or flaked oats.
Malted oats contribute the creamy body and smooth mouthfeel that hazy IPA enthusiasts adore, enhancing both head retention and texture for a richer, more satisfying sip. This unique ingredient is perfect for those looking to build depth, body, and stability in their beers, from juicy IPAs to smooth stouts.
Why use malted oats in brewing?
Malted oats are a powerhouse ingredient in brewing, packed with proteins, beta-glucans, and natural enzymes that make them ideal for boosting body, head retention, and mouthfeel—particularly in hazy IPAs. Here’s why malted oats are such a valuable addition to your grain bill:
- Mouthfeel and body: Malted oats are rich in beta-glucans, which contribute to a thicker, smoother mouthfeel. They create the full-bodied, silky texture that hazy IPAs are known for, enhancing the juicy, soft character that drinkers love.
- Creamy haze and stability: The proteins in malted oats help create a stable, long-lasting haze, perfect for the cloudy, opaque appearance of hazy IPAs. Unlike some haze sources that settle over time, malted oats provide a consistent, lasting haze that keeps your beer looking vibrant from first sip to last.
- Enhanced head retention: Thanks to their high protein content, malted oats improve head retention, resulting in a rich, creamy foam that lingers well beyond the pour. This stable head enhances the drinking experience by capturing and releasing aromatic hops with every sip. However, moderation is key—too much malted oats can destabilize the foam, leading to a flatter head. Aim for 5-15% in your grain bill for a stable, creamy head without compromising texture.
- Complex flavor: Compared to flaked oats, malted oats add a touch of nutty, earthy sweetness that balances beautifully with fruity, tropical hops. This subtle layer of flavor creates a more nuanced and rounded profile, adding depth and complexity to your hazy IPA.
With these benefits, malted oats are an excellent choice for brewers looking to elevate their beer’s body, stability, and flavor, making each pour a creamy, flavorful experience.
Malted oats vs. Flaked oats: What’s the difference?
While both malted oats and flaked oats are popular choices for adding body and haze to hazy IPAs, they each bring distinct qualities to the brewing process:
- Flaked Oats: Flaked oats are steamed and rolled flat, making them easy to use in brewing. They contribute a soft, creamy mouthfeel but are generally flavor-neutral, allowing hops to shine without interference. A convenient option, flaked oats don’t require milling and can be added directly to the mash, making them ideal for enhancing texture without adding additional flavors.
- Malted Oats: Malted oats go through a germination and drying process, which activates enzymes that aid in starch conversion. This process gives malted oats a slightly sweet, nutty flavor, adding a subtle complexity that complements hop-forward beers. Malted oats also boost body and improve head retention, adding a creamy foam that enhances the beer's overall sensory appeal. Unlike flaked oats, malted oats need to be milled before they’re added to the mash.
In short, flaked oats are ideal for creating a soft, smooth mouthfeel without impacting the flavor profile, while malted oats add both body and a nuanced, nutty sweetness that enriches the beer’s taste and texture. For a well-rounded hazy IPA, many brewers use a combination of both, balancing creamy mouthfeel with subtle flavor complexity.
The science of haze and mouthfeel with malted oats
Malted oats contribute to haze and mouthfeel through their high protein and beta-glucan content. The beta-glucans in malted oats form a gel-like structure that suspends particles in the beer, creating a thick haze that doesn’t settle out over time. Additionally, the proteins in malted oats interact with hop polyphenols to form a stable haze, giving the beer that coveted cloudy appearance.
The creamy mouthfeel is due to these same beta-glucans. Beta-glucans add viscosity, resulting in a rich, full-bodied beer that feels luxurious and soft on the palate. This thickness can also soften the perception of bitterness, allowing the fruity hop flavors to take center stage.
How to use malted oats in brewing
Adding malted oats to your grain bill is simple, but it helps to follow a few guidelines to maximize their haze, mouthfeel, and flavor benefits:
- Choose the Right Amount: For hazy IPAs, adding around 10-20% malted oats to your grain bill is a good starting point. This percentage will give you a noticeable boost in mouthfeel, haze, and head retention without overwhelming the mash.
- Mill Before Mashing: Unlike flaked oats, malted oats have a husk that requires milling before mashing. Set your mill gap to accommodate the softer husks of oats, as they can be a bit more delicate than malted barley.
- Combine with Other Grains: While malted oats are great for body and haze, they work best in combination with other grains like flaked oats or malted barley. A mix of malted oats, flaked oats, and barley creates a balanced profile that provides haze, body, and a more complex mouthfeel.
- Be Mindful of Mash Thickness: Malted oats, like other high-protein grains, can thicken your mash. To prevent a stuck sparge, consider adding rice hulls, which help with mash flow without impacting flavor or color.
- Optimize Water Profile: Malted oats soften the perceived bitterness of hops, so adjusting your water profile can help maintain balance. A chloride-to-sulfate ratio that emphasizes chloride can enhance the soft, juicy mouthfeel of your IPA.
Malted oats for other styles: Beyond Hazy IPAs
While malted oats are a natural fit for hazy IPAs, they’re also great in other beer styles. Here’s how malted oats can enhance different brews:
- Stouts and Porters: Malted oats add a smooth, creamy texture and can enhance the rich, roasty flavors of darker beers. They help create a thicker body and stable head, making them ideal for stouts and porters.
- Pale Ales: In pale ales, malted oats add a touch of body and a hint of sweetness without overpowering the malt profile. They can round out hop bitterness, creating a softer, more balanced ale.
- Cream Ales: For cream ales, malted oats contribute to the silky, smooth mouthfeel that the style is known for. They add a touch of complexity while keeping the flavor light and easy-drinking.
Overcoming common challenges with malted oats
Malted oats bring unique benefits but also come with a few quirks. Here’s how to make brewing with malted oats a breeze:
- Sticky Mash: The high beta-glucan content can make the mash sticky and hard to sparge. Adding rice hulls improves lauterability, preventing a stuck mash and ensuring smooth sparging.
- Potential for Lower Efficiency: Malted oats may slightly reduce brewhouse efficiency due to their unique starch structure. Adjust your grain bill or extend mash time to reach your target OG (Original Gravity).
- Balancing Body and Flavor: Malted oats add body and sweetness, so balance them with drier, more neutral malts to avoid an overly thick or sweet beer.
- Impact on Bitterness: Malted oats soften perceived bitterness. To retain a sharp hop profile, consider adjusting your hop additions or using a sulfate-forward water profile.
- Enhanced Head Retention: While malted oats improve head retention, too much can destabilize foam. Aim for around 5-15% in your grain bill to achieve a stable, creamy head without overdoing it.
With these adjustments, malted oats can enhance body, mouthfeel, and head retention, delivering a smooth, balanced, and flavorful beer.
Quick FAQ: Answers to common malted oats questions
To round out your knowledge, here are answers to some common questions about using malted oats in brewing:
Q: How much malted oats should I use in my hazy IPA?
A: For hazy IPAs, 10-20% of your grain bill as malted oats is a good range. This provides the ideal balance of body, haze, and head retention without making the mash too thick.
Q: Do I need to mill malted oats?
A: Yes, malted oats need to be milled before mashing. Their husk requires milling to break down properly and release starches and proteins.
Q: What flavor do malted oats add to beer?
A: Malted oats add a slight nuttiness and a subtle sweetness, which can complement the fruity, tropical flavors in hazy IPAs.
Q: Can I use malted oats with other haze-friendly grains?
A: Absolutely! Malted oats pair well with flaked oats, raw wheat, and other haze-friendly grains to create a more complex, full-bodied brew.
Q: Will malted oats affect my beer’s bitterness?
A: Yes, malted oats can soften bitterness due to their thick mouthfeel. If you prefer a more pronounced hop bite, consider adjusting your hop schedule or water profile.
Conclusion: Malted oats – The key to next-level Hazy IPAs
When it comes to crafting a hazy IPA with a smooth, creamy body, stable haze, and nuanced flavor, malted oats are an invaluable addition to your grain bill. They deliver a rich mouthfeel, enhance head retention, and add a subtle sweetness that complements fruity hop flavors. Malted oats offer more complexity and texture than other adjuncts, making each sip fuller and more satisfying. For brewers looking to take their hazy IPAs to the next level, malted oats are the perfect choice to create a balanced, unforgettable beer.
