Oats: malted vs Quaker

Steve-Broady

The Carolina Malt House is right down the road from me, and I recently found out that they sell to individuals as well as commercial breweries, albeit with a 50lb minimum. They have malted oats, which got me curious. I’ve read a lot about the benefits of rolled oats for mouthfeel, and I’ve used them toasted for a lovely flavor in the past. But what effect do malted oats have? I find a few threads where people mention using them, but it doesn’t seem to be a common ingredient. Is that because not many people have access to them, or because it’s not that good in a spirit?Steve, you’re way behind time. This is not 38, but it’s old 97. You must put her into Spencer on time.

still_stirrin

Malted oats would be lovely.  Gettum’.
Rolled (crimped) oats and even flaked oats (quick oats from the grocery store) are both “compromises”.  They’ll add flavor and texture.  But malting the oats is the “best” solution.  
Oat whiskey is great.  DAD300 makes a delicious oat whiskey from 100% oats (the Falling Rock Distillery in Arkansas).  It’s fantastic.  

lk2tqsmwwvg.gif

So grab a sack of malted oats and get started.  You’ll be glad you did.
ssAttention new distillers: Cranky's spoon feed info
My LM/VM & Potstill: My build thread
My Cadco hotplate modification thread: Hotplate Build
My stock pot gin still:  stock pot potstill
My 5-grain Bourbon recipe: Special K

Ben

Malted oats are a winner. Having the husk in tact helps keep the whole program from turning into a sticky mass. You still get the nice mouthfeel but the malted version seems less "grassy" than feed oat in the final product.:)

greggn

Oats, malted or not, tend to be expensive so I think most people use them as an adjunct ... as a result they don't get a lot of discussion.  Just be careful fermenting 100% oats.  Leave *a lot* of headroom in your primary fermenter.________________
I drank fifty pounds of feed-store corn
'till my clothes were ratty and torn

Twisted-Brick

+1
Northern Brewer in CA has them listed at $114 for 50lbs, a little spendy for making a single malt oat whiskey.  The oat malt listed on the Carolina Malt website has been hulled, so at least you're getting more malt for your dollar.“Always carry a flagon of whiskey in case of snakebite, and furthermore, always carry a small snake.”
- W.C. Fields
My EZ Solder Shotgun
My Steam Rig and Manometer

jonnys_spirit

I used this blonde roast oat malt in about 10% of this mash bill.
25# Blue corn
25# White corn
5# Red wheat
5# White wheat
5# Blonde roast oat malt
5# Carastan malt
7.5# Crystal rye malt
7.5# Munich malt
10# Quick oats
https://www.northernbrewer.com/products ... toats-malt
I blended the spirits with some other bourbon mashes/runs but also kept some aside and aged solo in a BadMo - it's now gone but really enjoyed. I might have enough for one more glass.
I can't say exactly how the oat malt contributed but I'd use it again with more..
Cheers!
-j————
i make stuff i break stuff
water into whiskey into water
just getting started in home distilling - been drinking for decades
16g copper pot still, 10l alembic, and a column or two
————