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Malted naked oats are becoming an increasingly popular adjunct grain for craft brewers looking to add a new dimensions of flavour and mouthfeel to their beers.
Unlike traditional oats which have an outer hull, naked oats have no outer husk. This allows greater access to the inner oat kernel during the malting process, resulting in increased enzyme activity and fermentability. Without the hull, naked oats deliver more value for money since you don’t pay for the husk, but still get all the beneficial oat goodness from the interior of the kernel.
While oats have traditionally been used in Oatmeal Stouts to provide a silky mouthfeel and rich flavour, malted naked oats can also be used in small amounts in a wide variety of beer styles. The malting process unlocks more starches and proteins in the naked oats, that can boost the haze and creamy mouthfeel of popular Hazy and New England style IPAs. The oats add viscosity and a smoothness to the palate.
Naked oats also have high levels of lipids and beta-glucans which contribute to beer head retention and a fuller body. The subtle oat flavour pairs nicely with hop flavours and aromas and can help round out a bitter IPA. Recommended usage rates range from 5-20% of the total grain bill.