substitute for malted oats?

[vera]

I'm trying to clone a karameliet tripple. 5 gallons. It calls for 1.5 lbs of malted oats. Can't find malted oats. Should I use flakes oats? Roast them a bit? I also read that flaked barley is a good substitute. My recipe already has 1.5 lbs of flaked barley. Would I end up with too much?

 

[idahobrew]

I've used the old fashioned quaker oats. Just put them in the oven to toast for about 15 minutes or so at 400 degrees.

 

[vera]

Thanks Idahobrewer.

 

[dwarven_stout]

Malted oats are tough to replace. They add a touch of sweetness that doesn't ferment out (I use them in a saison recipe specifically because of this). If you sub flaked oats, I would also add 10% of the subbed weight as C20 or similar to keep that slight sweetness. I've never tried this as a substitution, but if I had to sub this is what I would do.

 

[copyright1997]

Malted oats are tough to replace. They add a touch of sweetness that doesn't ferment out (I use them in a saison recipe specifically because of this). If you sub flaked oats, I would also add 10% of the subbed weight as C20 or similar to keep that slight sweetness. I've never tried this as a substitution, but if I had to sub this is what I would do.

Could one add a bit of honey malt to get the sweetness?

 

[tre9er]

No, the honey will ferment out.

Edit: My bad, thought you said honey, not honey malt.

 

[malkore]

No, the honey will ferment out.

He said honey 'malt', not honey.

It might work...or a touch of cara-pils.

 

[vera]

Update: I believe I found some malted oats at northernbrewer.com. I called to verify and the gentleman told me that he was "pretty sure" they were malted. I went ahead and ordered anyway. We'll see what I end up with.

 

[Quaker]

I assume those are Simpson's Golden Naked Oats. I tried checking Simpson's site also to confirm if those were malted or not. Still don't know. Used them anyways together with some rye, wheat, and a pils base for a Saison. Still conditioning.