Fermentable
Oat Malt MD — Dingemans
Dingemans
Representative The maker publishes no figures for this product, so these are class-typical values instead.
- Maker
- Dingemans
- Origin
- Belgium
- Type
- adjunct-grain
- Malt class
- wheat
- Color
- 1.6 °L (3.0 EBC)
- Extract, fine-grind dry basis
- 60.0 %
- Moisture
- 7.0 %
- Diastatic power
- 20 °Lintner
- Suggested max
- 25 % of grist
- Needs mashing
- Yes
Description
Malted English oats with their big husks left on, which is why the published extract stops at sixty per cent and also why the bed still runs off. Creamy and porridge-like, it thickens the body and softens a hazy IPA or a stout at up to a quarter of the grist, though the wort is viscous and slower than wheat. Dingemans publish no diastatic power, so that figure is class-typical for oat malt.