Blonde RoastOat™ Malt Flavor

Blonde RoastOat™ Malt

If you visited the Briess Booth at the Craft Brewers Conference in Denver, Colorado, then you already know we have officially launched our Blonde RoastOat™ Malt. You may have experienced the captivating chew of its roasted kernels and the delicious drink of its featured beer: RoastOat™ Red, an Irish Red Ale crafted in the Briess Pilot Brewery (check out the Pilot Brewery recipe notes below):

74% Synergy Select Pilsen Malt

20% Blonde RoastOat™ Malt

6% Caramel Malt 80L

0.3 oz/bbl East Kent Golding (4.5% aa), 60-minute boil

Irish Ale Yeast

OG = 1.048

FG = 1.014

IBU = 20

ABV = 4.5%

For those who did not get a chance to attend CBC and have these flavorful experiences, look no further than this blog for your sensory introduction to Blonde RoastOat™ Malt!

Hot Steep wort prepared with 50% Blonde RoastOat™ Malt and 50% Brewers Malt produces a dark yellow hue with a low to moderate haze. Dominant aromas are derived from the Bready, Grainy, Nutty, Cracker, and Breakfast Cereal categories of the Specialty Malt Flavor Map. The medium body wort has a low level of sweetness and leaves a light coating sensation in the mouth.


Please contact your regional Briess representative for details or samples. For additional information relating to malt analysis, storage, usage and applications, download our Blonde RoastOat™ Malt Typical Analysis Sheet.

About Cassie Poirier

Cassie PoirierCassie earned a Bachelor of Science in Biology from Old Dominion University, Norfolk, VA, and a Master of Forestry from Michigan Technological University, Houghton, MI. Prior to joining Briess, Cassie was a Chemist at MillerCoors providing support to the Hop and Cereal Chemistry Labs. She performed pilot malting and RVA testing for their barley breeding program along with EPR/ESR analysis for flavor stability monitoring. During her time at MillerCoors, she also served as an Official Taster on the Milwaukee Corporate Taste Panel. In July 2015 she attended the Sensory Panel Management course at Siebel Institute of Technology in Chicago, IL. In her current role at Briess, she provides technical support services for quality assurance, quality control, and R&D projects. Cassie has also taken on the responsibility of enhancing and managing the Briess Malt Sensory Panel.

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