Fermentable
Oat Malt — Hudson Valley Malt
Hudson Valley Malt
Representative The maker publishes no figures for this product, so these are class-typical values instead.
- Maker
- Hudson Valley Malt
- Origin
- United States
- Type
- adjunct-grain
- Malt class
- wheat
- Color
- 3.8 °L (8.9 EBC)
- Extract, fine-grind dry basis
- 74.0 %
- Moisture
- 6.0 %
- Diastatic power
- 25 °Lintner
- Suggested max
- 30 % of grist
- Needs mashing
- Yes
Description
New York oats taken through a full floor malting. Creamy weight and a granola note for hazy IPA and oatmeal stout, with less of the gumminess flakes bring to the mash.