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Malted Oats
Gerard 224 Oats are grown on a single farm just a few miles down the road before being brought in to undergo our proprietary germination and kilning schedule. The result is a beautifully bright, plump oat malt that lends subtle flavors of breakfast cereal, oatmeal cookie, and hints of vanilla.
Typical analysis
Color
3.3 °L (3.7 SRM)
Test
Moisture
5.5 %
Test
Friability
80.7 %
Test
Extract, Fine Grind Dry Basis (FGDB)
61.2 %
Test
Beta-Glucan
860 ppm
Test
Total Protein
11.0–14.0 % dry basis
Test
Diastatic Power
41 °Lintner
Test
Alpha Amylase
15.6 DU
Test
FAN (Free Amino Nitrogen)
101 mg/L
Test
pH (Congress Wort)
6.03
Test
Typical analysis based on historical data.
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