Fermentable
Toasted Oat Malt — Thomas Fawcett
Thomas Fawcett
Spec sheet The maker publishes these figures for this exact product.
- Maker
- Thomas Fawcett
- Origin
- United Kingdom
- Type
- roasted
- Malt class
- roasted
- Color
- 27.5 °L (71.7 EBC)
- Extract, fine-grind dry basis
- 51.8 %
- Moisture
- 4.5 %
- Diastatic power
- 0 °Lintner
- Suggested max
- 20 % of grist
- Needs mashing
- No — can be steeped
Description
Whole oats taken to a light roast rather than a stew: biscuit sweetness, a creamy mouthfeel and the standing haze a modern stout or a New England IPA is after. Roasted only far enough to reach the high twenties in Lovibond, so it darkens very little. Hull-on like the rest of Fawcett's oats, and about half its weight in extract for it.