Brooks Oats | Oat Malt | SRM 3.8 – 5 | Plump > 1.8 mm
Multigrain Toast | Creamy Porridge | Sweet Granola
PROCESS 1-day steep – 3-4 day germination – 26h kiln – cured at 83⁰C
Brooks oats are larger than traditional whole oats, which is why Epiphany chose this variety for our oat malt. It’s kilned high for improved milling, and Brooks oats’ fibrous husks improve lautering and provide a creamy texture/ luxurious silky mouthfeel in the resulting brew. The malt that we make with Brooks oats is particularly good for a smooth mouthfeel on aromatic IPAs and for keeping a creamy balance in darker, roastier beers.