Fermentable
Naked Oat Malt — Crisp
Crisp
Representative The maker publishes no figures for this product, so these are class-typical values instead.
- Maker
- Crisp
- Origin
- United Kingdom
- Type
- adjunct-grain
- Malt class
- wheat
- Color
- 2.4 °L (5.0 EBC)
- Extract, fine-grind dry basis
- 65.0 %
- Moisture
- 5.5 %
- Diastatic power
- 20 °Lintner
- Suggested max
- 30 % of grist
- Needs mashing
- Yes
Description
A huskless oat, malted rather than flaked, and the reason so many hazy IPAs hold their haze: it brings beta-glucan and soluble protein in quantity, which is body and stability at once. Crisp will take it to thirty percent, though the mash gets slow long before that — rice hulls past ten. The diastatic power is class-typical; Crisp publish extract, color and β-glucan for it but no enzyme figure.