Like hops and yeast, it’s always wise to keep up on the coolest new malt and alternative grain ingredients emerging on the market. Briess Malt and Ingredients Co. offers over 40 such grains for brewing and distilling — from spicy rye to creamy, sweet wheat malt.
I noticed that Briess launched a Blonde RoastOat malt brand at the Craft Brewers Conference in Denver that looked intriguing. At the show, attendees chewed on the roasted kernels and tasted its potential with a RoastOat Red, an Irish red ale crafted in the Briess Pilot Brewery.
Blonde RoastOat is a unique specialty product malted with roasted oats that impart subtle flavors (light roast, mild sweetness) and nice mouthfeel. It’s a biscuit malt that’s good in a stout, scotch ale, NEIPA, brown ale and a red ale as you’ll see below, enhancing with a toasty, oaty flavor. A good example is this Irish red ale recipe. Credit goes to Cassie Poirier, technical support services for quality assurance, quality control and R&D projects at Briess.
- 74% Synergy Select Pilsen malt
- 20% Blonde RoastOat malt
- 6% Caramel malt 80L
- 0.3 oz/bbl East Kent Golding (4.5% aa), 60-minute boil
- Irish ale yeast
- OG = 1.048
- FG = 1.014
- IBU = 20
- ABV = 4.5%
Hot steep wort prepared with 50 percent Blonde RoastOat malt and 50 percent brewers malt produces a dark yellow hue with a low to moderate haze. Dominant aromas are derived from the bready, grainy, nutty, cracker, and breakfast cereal categories of the specialty malt flavor map. The medium body wort has a low level of sweetness and leaves a light coating sensation in the mouth. Contact your regional Briess representative for details or samples.