{"product_id":"dingemans-oat-malt-md-4-ebc","title":"Dingemans Oat Malt MD 4 EBC","description":"\u003cp\u003eDingemans 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.\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eWhat 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 \u003c\/span\u003e\u003cspan\u003emalted\u003c\/span\u003e\u003cspan\u003e 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.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eDose 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.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eCrushed 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.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e⸻\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eFlavor \u0026amp; Aroma\u003c\/span\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\u003cspan\u003eSilky, creamy, full mouthfeel (signature contribution)\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003eLight toasty, nutty-oaty grain character — more flavour than flaked oats\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003eStable haze and improved head retention\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003ePale — 4.0 EBC, texture without colour\u003c\/span\u003e\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cspan\u003e⸻\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eUsage\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eHazy: 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\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eMash 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.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e⸻\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eQuick facts\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e⸻\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eRelated products\u003c\/span\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cspan\u003eLalBrew Verdant IPA Dried Yeast 11g\u003c\/span\u003e\u003cspan\u003e — the soft-bodied hazy strain built for exactly the grists this malt lives in\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan\u003eYakima Chief Krush T90 Hop Pellets\u003c\/span\u003e\u003cspan\u003e — mango-guava fruit cocktail over an oat-silk base is the modern hazy blueprint\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan\u003eRice Hulls\u003c\/span\u003e\u003cspan\u003e — the lautering insurance every oat-heavy grain bed wants\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan\u003ePauls Malt Maris Otter\u003c\/span\u003e\u003cspan\u003e — the rich English base under a classic oatmeal stout\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan\u003ePauls Malt Roasted Barley 1400–1600 EBC\u003c\/span\u003e\u003cspan\u003e — Maris Otter + oat malt + roasted barley is the oatmeal stout grist, complete\u003c\/span\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e \u003c\/p\u003e","brand":"Dingemans","offers":[{"title":"1 kg","offer_id":57455579300215,"sku":"051.656.5-1","price":2.9,"currency_code":"EUR","in_stock":true},{"title":"5 kg","offer_id":57455579332983,"sku":"051.656.5-5","price":12.9,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0932\/6578\/9303\/files\/IMG-7365.jpg?v=1789334047","url":"https:\/\/craftbrew.nl\/products\/dingemans-oat-malt-md-4-ebc","provider":"CraftBrew","version":"1.0","type":"link"}