Malt

Rolled Oats – Greedy Goats

Smoothness, Texture & a Full Body Result from the addition of Oats

Suitable for

IPA, Pale Ale, Porter, Stout, Oatmeal Stout


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Pauls Malt Rolled Oats are the perfect way to add body and texture to your beer. Made from only the finest ingredients, our oats are rolled and exposed to heat to remove the husk and preserve the enzymes. This process results in a full-bodied, richly textured beer that is perfect for any occasion. Whether you’re brewing a refreshing IPA or a hearty stout, Pauls Malt Rolled Oats will give you the perfect complement to your favourite brew.

Yes, you can use rolled oats instead of flaked oats for brewing beer. Rolled oats are just whole oat groats that have been steamed and flattened into thin flakes, so they will work just fine in place of flaked oats. However, keep in mind that the end result may not be exactly the same since oat varieties can vary in terms of their starch and protein content.

There are a few different types of oats that you can use for brewing, but the most common oats are rolled oats and quick oats. Rolled oats are the more traditional type of oat, and they tend to provide a more full-flavoured beer. Quick oats are faster to cook, which is why they’re often used in commercial brewing, but they can also make for a thinner beer.

The addition of oats does a few things to beer. It can add some sweetness and creaminess to the beer, as well as increase the head retention (the foam on top of the beer). Oats are also high in protein, which can help with head retention. Additionally, oats can add some flavour and body to the beer.

Additional information

Weight25 kg
IOB Extract 0.7mm dry basisn/a
EBC Colour1.5-7.5 EBC
Typical Profile

The oats are rolled and exposed to heat. The husk is removed and the enzymes are denatured. All that remains are the proteins and starches. Perfectly suited for an isothermal mash

Typical Usage3-10% addition to mash tun with base malts
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