Gladfield Big O - Oat Malt perfect for brewing Hazy beers, Belgian Witbier and adding complexity, mouthfeel and nuttiness to stouts, porters and ales.
Gladfield Big O - Oat Malt have rich flavour – kilned to enhance nutty, oaty flavours and bring more to the brewer than steamed flaked rolled Oats.
The Big O will bring the same silky smoothness to a beer that a rolled oat will and will provide a better haze than rolled oats alone in your IPAs.
Specially developed to boast the ideal combination of high turbidity, rich Oat taste and easy of lautering, the Big O has a few great attributes that make it a preferred Oat Malt for Stouts and Hazy beers. The Big O large, thick husk which greatly aids sparging and run-off.
Brewing Notes:
- The oats and husk will absorb more water so be prepared to increase the amount of your strike water.
- Mix the oats with the barley during milling to help deliver an even crush.
Typical Beer Styles:
- Belgian Witbier
- Hazy IPA
- Hazy Pale Ales
- Porters
- Stouts
Typical Usage Rates:
| EBC Test Method |
Typical Analysis |
| Moisture (max) % |
1.22 |
| Extract – Fine Dry min% |
59.83 |
| Extract - Coarse Dry |
56.66 |
| Extract - Fine As-is |
59.10 |
| Extract - Coarse As-is |
55.97 |
| Saccharification time |
<10 |
| Odour |
normal |
| Wort Colour |
4.38 |
| Total Nitrogen (%) |
1.72 |
| Kolbach Index |
30.08 |
| pH |
5.97 |
| FAN (mg/l)min |
125.61 |
| Friability (min)% |
97.16 |
| Glassy Corns (max)% |
0.21 |
| P.U.G. (max)% |
0.25 |
