Fermentable
Malted Oats — Rahr
Rahr
Representative The maker publishes no figures for this product, so these are class-typical values instead.
- Maker
- Rahr
- Origin
- United States
- Type
- adjunct-grain
- Malt class
- wheat
- Color
- 2.0 °L (4.2 EBC)
- Extract, fine-grind dry basis
- 60.0 %
- Moisture
- 6.0 %
- Diastatic power
- 25 °Lintner
- Suggested max
- 20 % of grist
- Needs mashing
- Yes
Description
Oats taken through a full malting, which is what separates them from flaked oats: a little diastatic power of their own, an earthier grain flavor, and low beta-glucan, so the sticky lauter oats are famous for is much less likely. The extract is genuinely low at 60 % — a fifth of the grist costs you gravity — and what you buy with it is silky body and a head that stands. Hazy IPA, stout and porter.