Introducing Gambrinus Honey Malted Oats
Using Rahr Malted Oats and Gambrinus Honey Malt as product controls, the team at the Rahr Technical Center worked to home in on the ideal flavor profile and characteristics. Following a few trials and iterations they ultimately arrived at a balanced oat malt with just the right amount of haze promotion and sweetness.
In many ways, this is Gambrinus in a microcosm: a veteran malthouse keeping abreast of modern brewing trends while taking full advantage of its size and resources – small enough to be nimble, but able to draw upon the QA (Quality Assurance) capabilities and experience of its parent company Rahr.
What they are
In a nutshell (or should we say oat husk?) Honey Malted Oats are malted oats with an enriched flavor profile and deeper color (4 – 7° SRM). This gives brewers the ability to subtly shift the sensory profile of a typical hazy IPA with unique flavor, or to add a layer of nuance to stout and other oat-incorporating beer styles.
Flavor Profile & Characteristics
Honey Malted Oats feature strong bready, grainy, and sweet notes, characteristics thousands of brewers who use Gambrinus Honey Malt will already be familiar with. However, Honey Malted Oats’ darker color, sweetness, and ability to build body set it apart from other malted oats on the market.
What They Do & How to Use Them
When used at up to 20% of the malt bill, Honey Malted Oats’ high beta glucan levels add body and silky mouthfeel – perfect for hazy and New England-style IPAs, but it also works great for a wide range of stouts or lower-gravity ales like mild, brown, and porter. Another benefit of Gambrinus Honey Malted Oats is they retain their husks, so no need to add rice hulls for lautering.
So, if you’re looking to break the mold of a typical hazy IPA, add some refinement to a stout, or if you just want to try something a little different, consider using Gambrinus Honey Malted Oats in your next brew. Plus, some say you can even taste the beauty of the Okanagan Valley and Monashee Range in each oat.
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