My wife is now buying sprouted rolled oats for home use .I’m assuming these are basically the same as brewers malted oats. Did some online research but haven’t come up with a definitive answer if this is the case. I figured I’d ask before I threw them in my stout. Here’s a link to some FAQs from the maker. Sprouted Oats FAQs: Questions & Answers About Sprouted Oats
They are somewhere in between malted and not malted. Some might say “chit malt”. Expect characteristics of each, including enzymatic activity, and increase in starch, foam / head retention, and body.
Thanks, Wood stove season just hit and I’m dying for some stout. Way behind in my dark beer program. My lawnmower lager just isn’t doing it for me anymore.
Funny you mention woodstoves and dark ale. I’m sitting here next to my trusty woodstove in my favorite chair drinking my smoked porter. Ah the pleasures of Autumn. Go brew!
The foam/head retention comes from high beta glucan content, which can make for a gummy mash. Since that is already a problem with any oats, sprouted oats could cause big problems, depending on your equipment.
i was going to reply ealier, but decided id just leave it. but this post reminded me of my one try with non-explicitly “Brewing” malt. i used a malted barley in korea normally used for making a malt syrup or just a light malt drink. it looked like
it produced a bit of sugar for sure, i think i used it with a bit of purchased brewing malt as well but it was cloudy, bland and way less extract than i expected. it wasnt good for modern high quality homebrewing basically.