Fermentable
Swaen Naked Oat Malt — The Swaen
The Swaen
Representative The maker publishes no figures for this product, so these are class-typical values instead.
- Maker
- The Swaen
- Origin
- Netherlands
- Type
- base
- Malt class
- wheat
- Color
- 2.3 °L (4.8 EBC)
- Extract, fine-grind dry basis
- 76.0 %
- Moisture
- 5.0 %
- Diastatic power
- 20 °Lintner
- Suggested max
- 20 % of grist
- Needs mashing
- Yes
Description
Malted huskless oats for the silky, slightly viscous body and soft haze that hazy IPAs and oat stouts are built on. Protein of 11–17 percent and a published saccharification time of at least 120 minutes mark it out as slow-converting: mash it with a vigorous base malt and give it time. Extract, moisture and color are published; the enzyme value is class-typical for oat malt.