Torrefied Oat Flakes, they increase the krausen persistence and the body of the beer.
They are cereal flakes cooked at high temperatures and jellied, from which it is possible to extract some sugars that give particular aromas to the beer.
In order to obtain the conversion of starch into fermentable sugars they have to be mashed in combination with malt grain (Pilsner or Pale Ale).
Used in some Stouts and Biere Blanche.
|Ingredients||OAT; it may contain traces of BARLEY, WHEAT, RYE, SPELT.|
|Preservation||Store in a cool dry place.|
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