Dingemans Oat Malt MD 4 EBC
Dingemans Oat Malt MD is malted oats from Mouterij Dingemans, the Belgian family maltster whose craft stretches back to 1875 — the ingredient behind two of beer's most beloved textures: the silky, pillowy softness of a great hazy IPA and the smooth, rounded body of a proper oatmeal stout. Kilned pale to 4.0 EBC, it adds mouthfeel, haze stability, and a gentle oaty character without pushing colour — texture in a sack.
What oats bring to beer is unlike any barley malt: elevated beta-glucans and proteins that translate directly into a fuller, creamier, softer mouthfeel, a more stable haze, and improved head retention. And the malted part matters — this is where Oat Malt MD differs from the flaked oats most brewers know. Because these oats have been through the full malting process, they carry a light, toasty, distinctly oaty flavour that raw flakes don't develop — a subtle nutty-bready note that gives an oatmeal stout its name and a hazy an extra layer of grain character. Just as practically, malted oats keep their husk: where a heavy dose of flaked oats turns a mash into porridge and a lauter into an afternoon, the husk material in oat malt keeps the grain bed breathing. It still needs mashing alongside a base malt for full conversion — this is a mash ingredient, not a steeping grain.
Dose to the texture you're after: 5–15% of the grain bill gives an oatmeal stout its signature smoothness, while hazy and oat cream IPA grists run 10–30% for maximum pillow. At the top of that range, even malted oats make a grain bed sticky — a handful of rice hulls in the mash is cheap insurance for a free-running lauter.
Crushed or uncrushed malt Available crushed or uncrushed. Crushed malt should be used within 2–3 weeks for optimal freshness. Uncrushed malt retains full freshness for significantly longer when stored in a cool, dry environment.
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Flavor & Aroma
- Silky, creamy, full mouthfeel (signature contribution)
- Light toasty, nutty-oaty grain character — more flavour than flaked oats
- Stable haze and improved head retention
- Pale — 4.0 EBC, texture without colour
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Usage
Hazy: NEIPA, Hazy IPA, Oat Cream IPA, hazy pale ales — 10–30% of the grain bill Stout: Oatmeal Stout, Sweet Stout, Imperial Stout — 5–15% of the grain bill Specialty: Porter, Saison, wheat beers, any style wanting softer body and fuller texture
Mash alongside a base malt for full conversion — not suitable as a steeping-only grain. At high oat percentages, add rice hulls to the mash to keep the lauter running freely.
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Quick facts
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Related products
- LalBrew Verdant IPA Dried Yeast 11g — the soft-bodied hazy strain built for exactly the grists this malt lives in
- Yakima Chief Krush T90 Hop Pellets — mango-guava fruit cocktail over an oat-silk base is the modern hazy blueprint
- Rice Hulls — the lautering insurance every oat-heavy grain bed wants
- Pauls Malt Maris Otter — the rich English base under a classic oatmeal stout
- Pauls Malt Roasted Barley 1400–1600 EBC — Maris Otter + oat malt + roasted barley is the oatmeal stout grist, complete