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Author Topic: Sprouted oats?  (Read 356 times)

Offline JD5055

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Sprouted oats?
« on: November 05, 2023, 09:48:26 am »
My wife is now buying sprouted rolled oats for home use .I'm  assuming these are basically the same as brewers malted oats.  Did some online research but haven't come up with a definitive answer if this is the case. I figured I'd ask before I threw them in my stout. Here's a link to some FAQs from the maker.  https://onedegreeorganics.com/sprouted-oats-faqs/#sprouted-vs-unsprouted

Offline dmtaylor

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Re: Sprouted oats?
« Reply #1 on: November 05, 2023, 11:06:19 am »
They are somewhere in between malted and not malted.  Some might say "chit malt".  Expect characteristics of each, including enzymatic activity, and increase in starch, foam / head retention, and body.
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Offline JD5055

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Re: Sprouted oats?
« Reply #2 on: November 07, 2023, 05:14:00 am »
Thanks, Wood stove season just hit and I'm dying for some stout. Way behind in my dark beer program. My lawnmower lager just isn't doing it for me anymore.

Offline chinaski

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Re: Sprouted oats?
« Reply #3 on: November 07, 2023, 04:44:31 pm »
Thanks, Wood stove season just hit and I'm dying for some stout. Way behind in my dark beer program. My lawnmower lager just isn't doing it for me anymore.
Funny you mention woodstoves and dark ale.  I'm sitting here next to my trusty woodstove in my favorite chair drinking my smoked porter.  Ah the pleasures of Autumn.  Go brew!

Offline Richard

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Re: Sprouted oats?
« Reply #4 on: November 07, 2023, 05:12:02 pm »
They are somewhere in between malted and not malted.  Some might say "chit malt".  Expect characteristics of each, including enzymatic activity, and increase in starch, foam / head retention, and body.

The foam/head retention comes from high beta glucan content, which can make for a gummy mash. Since that is already a problem with any oats, sprouted oats could cause big problems, depending on your equipment.
Original Gravity - that would be Newton's

Offline fredthecat

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Re: Sprouted oats?
« Reply #5 on: November 07, 2023, 06:37:00 pm »
They are somewhere in between malted and not malted.  Some might say "chit malt".  Expect characteristics of each, including enzymatic activity, and increase in starch, foam / head retention, and body.

i was going to reply ealier, but decided id just leave it. but this post reminded me of my one try with non-explicitly "Brewing" malt. i used a malted barley in korea normally used for making a malt syrup or just a light malt drink. it looked like

it produced a bit of sugar for sure, i think i used it with a bit of purchased brewing malt as well but it was cloudy, bland and way less extract than i expected. it wasnt good for modern high quality homebrewing basically.