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Fawcett Oat Malt

SKU# U17666

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4° L. Adds texture and warm, grainy flavor to stouts, porters, other robust British ales.

Availability: Out of stock

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Product Details
4° L. There are not many malt companies that produce an oat malt — we know of only Thomas Fawcett and Sons. We love oat malt for the texture and warm, grainy flavor that it adds to stouts, porters, other robust British ales.
Additional Information
Malt Type International Base Malt
Alpha Amylase 0
Diastatic Power 0
Extract % 70
Origin UK
Soluble Protein % 0
Total Protein % 11
S/T 0
Usage % 25
Lovibond 1.9-2.3
Moisture % 4
5.0 / 5.0
4 Reviews
5 Stars
4 Stars
3 Stars
2 Stars
1 Stars
Who knew?
I had no idea that oats could be malted, and that the malted grain would have good diastatic power and yield. I had only used flaked oats in the past, to add body and head retention to beers. But I've used malted oats to make the historical Dutch oat beer called Kuyt twice now, and it is different and very nice. The malt may need to be crushed twice or with a tighter setting, but I have had no problems with stuck sparges.
October 10, 2015
Great secret ingredient
Use this unique malt in all of my NE IPAs -- the husks help w/the sparge on these wheat malt heavy brews -- and the oat malt gives a nice smooth creaminess to the head/beer.
January 23, 2016
Seems good so far.
Only been all-grain brewing for a couple years, and this is the first time I've used a significant amount of a non-barley malt. Definitely a little gummy when sparging, but seems like a great underused malt. Both beers are still fermenting, but I brewed an oat malt stout with 33% oat malt, and a Kuit with 50% oat malt. Both brewed up really well and taste pretty good out of the primary.
June 28, 2016
Very helpful service
I needed a malted oat grain and they were very helpful with my purchase
June 20, 2016
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Browse 1 question Browse 1 question and 5 answers
Can oat malt be steeped and used in an extract brew or does it require mashing?
Allan on Sep 4, 2016
BEST ANSWER: Oat malt (to my limited knowledge) is similar to flaked oats and requires enzimes for mashing. The enzimes would come from the base malt in an all-grain mash schedule. You may find different, but this is theoretical : )

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