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Golden Naked Oats Malt - Simpsons Malt

    Description

    5-10 °L - Simpsons Malt - . Don't let the name fool you, these are not oats "in the raw". You may be used to seeing oats used as an unmalted adjunct, Golden Naked Oats is in fact a huskless crystal malt. With an understated nutty flavor and slight grainy sweetness, this exceptional malt imparts light golden hues to the wort, and increases the body and smooth mouthfeel of the finished beer. The thick, creamy white head this malt contributes is unmistakable. Try Simpsons Golden Naked Oats with any malty or full bodied brew, especially Brown Ales and Stouts.

     
    Crystal malts are gently cooked during the malting process. Cooking initiates the enzymatic conversion of starches into fermentable sugars, and caramelizes some of the sugars as the malt reaches its final color. This eliminates the need to mash crystal malt, and ensures that some of the sugars will survive fermentation to sweeten the beer.
     
    Example Malt Analysis:
    Color:5-10 ° L
    Protein: 11.9% max
    Moisture %: 7.0 max
    Extract % d.b: 69.0
    Diastatic Power: 0° Lintner
     

    Golden Naked Oats Malt - Simpsons Malt

      Product form

      SKU: GR631C

      $3.99 $3.19

      Volume Pricing

      Get a discount when you buy more.

      Quantity Price
      5+ $2.87
      10+ $2.71
      30+ $2.55
        Free Shipping on orders over $79

        Description

        5-10 °L - Simpsons Malt - . Don't let the name fool you, these are not oats "in the raw". You may be used to seeing oats used as an unmalted adjunct, Golden Naked Oats is in fact a huskless crystal malt. With an understated nutty flavor and slight grainy sweetness, this exceptional malt imparts light golden hues to the wort, and increases the body and smooth mouthfeel of the finished beer. The thick, creamy white head this malt contributes is unmistakable. Try Simpsons Golden Naked Oats with any malty or full bodied brew, especially Brown Ales and Stouts.

         
        Crystal malts are gently cooked during the malting process. Cooking initiates the enzymatic conversion of starches into fermentable sugars, and caramelizes some of the sugars as the malt reaches its final color. This eliminates the need to mash crystal malt, and ensures that some of the sugars will survive fermentation to sweeten the beer.
         
        Example Malt Analysis:
        Color:5-10 ° L
        Protein: 11.9% max
        Moisture %: 7.0 max
        Extract % d.b: 69.0
        Diastatic Power: 0° Lintner
         
        Documents
        SDS Simpsons Malt 020122

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