On a whim, I replaced the toasted, flaked oats that I usually use in my oatmeal stout with this product from Briess, and it’s delicious. It has a really nice toasted oat flavor and aroma. I used 1.5 lbs. in a 6 gallon batch.
What percentage of the grist did the Roast Oats make up?
10?
20?
More?
Thanks, I’ll have to keep my eye out for this. It sounds like a great fit in my Breakfast Brown (oatmeal, coffee malt, hint of vanilla).
10.5%
Is this similar to golden naked oats?
When I saw this I also thought “this is just one mfr meeting the competition in the marketplace with a similar product.”
I think golden naked oats is a crystal malt, not a roasted malt. They only recommend up to 10% of golden naked oats but up to 30% for roast oat. I’ve always wanted to try it, still have my sample from Hombrewcon in Providence.
Point take however isn’t crystal malt roasted?
Caramel malt is applied to both kiln and roaster produced caramel malts, but the term crystal malt is normally reserved for caramel malts produced in a roaster.
There is no industry standard but generally products like CaraVien, CaraPils , CaraMunich, etc are kiln malts.
Crystal 40°, 60°, 80°, 120°, etc. are generally green roasted malts.