Has anyone brewed a beer with 100% Oat Malt before? I came across an article in the Journal of the Institute of Brewing vol 117(3), 2011, 411-412 "Brewing with 100% Oat Malt" by Klose, Mauch, Wunderlich, Thiele, Zarnkow, Jacob and Arendt.
They reckon it would serve as a beer for gluten intolerant people (I think oats has some of the problematic proteins/amino acids but nothing like to the extent wheat and barley have). My mum has belatedly realised she's gluten intolerant so I'm thinking of experimenting with gluten free beers.
The authors reckon the optimum mashing schedule for oat malt has a rest at 45C, 62C, 72, and mash out at 78C. They say the final beer stands comparison with barley beers well and has berry flavoured characteristics.
Sounds like you're ahead of the game Andrew.
Just got my hands on a couple of the IBD magazines at the weekend, make for interesting reading!
QuoteHas anyone brewed a beer with 100% Oat Malt before? I came across an article in the Journal of the Institute of Brewing vol 117(3), 2011, 411-412 "Brewing with 100% Oat Malt" by Klose, Mauch, Wunderlich, Thiele, Zarnkow, Jacob and Arendt.
They reckon it would serve as a beer for gluten intolerant people (I think oats has some of the problematic proteins/amino acids but nothing like to the extent wheat and barley have). My mum has belatedly realised she's gluten intolerant so I'm thinking of experimenting with gluten free beers.
The authors reckon the optimum mashing schedule for oat malt has a rest at 45C, 62C, 72, and mash out at 78C. They say the final beer stands comparison with barley beers well and has berry flavoured characteristics.
Heard that on another thread ;)
QuoteThat's interesting cos Dempsey and his mate are setting up a microbrewery to brew gluten free beer.
For the record,this is not so.
QuoteLucky bastid. Being 1) a student, 2) in Edinburgh, 3) studying beer. It doesn't get any better.
It's pretty good alright. I like the fact I can drink a pint and call it research. ;)
QuoteSounds like you're ahead of the game Andrew.
Just got my hands on a couple of the IBD magazines at the weekend, make for interesting reading!
QuoteHas anyone brewed a beer with 100% Oat Malt before? I came across an article in the Journal of the Institute of Brewing vol 117(3), 2011, 411-412 "Brewing with 100% Oat Malt" by Klose, Mauch, Wunderlich, Thiele, Zarnkow, Jacob and Arendt.
They reckon it would serve as a beer for gluten intolerant people (I think oats has some of the problematic proteins/amino acids but nothing like to the extent wheat and barley have). My mum has belatedly realised she's gluten intolerant so I'm thinking of experimenting with gluten free beers.
The authors reckon the optimum mashing schedule for oat malt has a rest at 45C, 62C, 72, and mash out at 78C. They say the final beer stands comparison with barley beers well and has berry flavoured characteristics.
Do you mean 'Brewer and Distiller'? I should check it out. Are you already a member of the IBD? Once you've got your result for the GCB exam, they send you out a form for reduced rate membership.
Yeah thats the one, I thought that's what your reference was to.
No I'm not a member, I just happen on these in a round about 3rd hand kind of a way via another homebrewer
QuoteYeah thats the one, I thought that's what your reference was to.
No I'm not a member, I just happen on these in a round about 3rd hand kind of a way via another homebrewer
The IBD has a couple of magazines. Brewer and Distiller is the trade magazine and Journal of the Institute of Brewing is their academic one.
I'm not a member yet either. I intend to get membership next year. I held off getting it until I got registered as a full-time student because the price is reduced further and I really am that 'cautious' about money. Now I'm holding off until January so I can get a full calendar year's membership. I'll get it in January though.
Just a brief update on this. I brewed a 100% oat malt beer with another student on the brewing course last Saturday. The account is here
http://kenanddot.wordpress.com/2012/12/02/100-oat-malt-beer/
(It' under a pseudonym as I share the blog with my wife who's a teacher and we don't want her students to be able to google her and find it.)
The brew day was a bit of an ordeal, but it looks like it has turned out alright. It's MUCH clearer than I feared which I put down to the filtering capacity of whole hops. The gravity was real low. Only 21 litres of 1.040 wort from five kilos. It also doesn't have very much hop aroma despite our using about 125g.
High hopes for it nonetheless.
Andrew is the course through distance learning or do you have to go to Edinburgh to sit the course???
Just interested
Here is come info (http://whitelabs.com/enzymes/Clarity-Ferm.pdf) about helping to make gluten free beer.
QuoteAndrew is the course through distance learning or do you have to go to Edinburgh to sit the course???
Just interested
You can do the course over two years by distance learning or nine months in Edinburgh (or a year if you go for the MSc).
I reckon the distance learning option would suit many people. The advantages of being in Edinburgh would be:-
a) being able to use the pilot brewery and pilot distillery, especially the latter. The brewery has thinks like a lauter tun with a glass panel in the side so you can see what happens to the grain during loitering/sparging. It also has a mash filter and other equipment most homebrewers won't have access to.
b) going on trips to maltings and breweries and getting an access-all-areas tour.
c) an extra-curricular program called 'fit for work' where you get to meet people in the industry who talk about issues affecting brewing and distilling and come to recruit students for placements/internships while studying and jobs afterwards.
Having said that, the emphasis on the course as a whole is definitely on the science behind brewing and distilling. The distance learning option would be all theory and all science, but I think you'd get almost as much from it. It depends on how you learn. I definitely found it useful to visit a maltings to help me understand all the processes that go on.
QuoteHere is come info (http://whitelabs.com/enzymes/Clarity-Ferm.pdf) about helping to make gluten free beer.
Thanks for the link. It looks like it was developed to defend against chill haze. Does it work against gluten as well? I admit I don't know much about gluten-intolerance and what sensitive people specifically react to.
Quote
The brewery has thinks like a lauter tun with a glass panel in the side so you can see what happens to the grain during loitering/sparging.
Thats the best typo I've seen in a long time.
"My grain is just loitering around (on a street corner wearing a NHC Hoodie probably) waiting to be turned into beer!!"
Will
QuoteQuote
The brewery has thinks like a lauter tun with a glass panel in the side so you can see what happens to the grain during loitering/sparging.
Thats the best typo I've seen in a long time.
"My grain is just loitering around (on a street corner wearing a NHC Hoodie probably) waiting to be turned into beer!!"
Will
That was autocorrect not me.
Still a brilliant "auto-correcto-typo-thingy" (see I don't have AC)
Will