Thinking about trying this oat malt in a recipe. Has anyone used it? What styles? Results?
Would have been perfect for the golden stout I have in the fermenter. Sounds like Briess’ version of Simpson’s Golden Naked Oats.
An [oat malt stout](Shut up about Barclay Perkins: Oatmeal Stout Maclay) would be an obvious one, or lots of people are using around 20% malted oats in NEIPAs.