Abstract
Grains of four naked oat varieties (Amant, Maczo, Polar and Siwek) and one hulled oat variety (Kozak) from three consecutive years (2018, 2019 and 2020), grown under three different nitrogen fertilization regimes (40, 60 and 80 kg of nitrogen per hectare) were malted and then mashed in the laboratory conditions for the first time; this was carried out to determine whether hulled and naked oat grains possess favourable properties as a raw material for the production of malt. Most of the analysed samples possess a favourable Kolbach index (39.06–46.82%), good extractivity (81.07–81.97%) and rather good saccharification time (13.33–26.67 min); however, some disadvantages of the produced malts could be pointed out. During the congress mashing, the filtration time of the worts produced from the hulled and naked oat malts was long (96.67–110 min) and the wort volume was not satisfactory (155–228.53 mL). Subsequent studies over oat malting and mashing need to be performed to maximize oat potential as the raw material for the production of the malt.
Highlights
Malting is a technological process mainly used to modify grains of barley (Hordeum vulgare L.) [1]
The evaluation of the malting suitability of naked oat grains of Amant, Maczo, Polar and Siwek varieties and of the hulled Kozak variety was carried out on the basis of an analysis developed for the evaluation of malting barley grain and malts obtained from it using the congress mashing method
The grain of hulled oats of the Kozak variety and the grain of naked oats of the Amant, Maczo, Polar and Siwek varieties are characterized by malting suitability, allowing for the production of Pilsnertype malts from them
Summary
Malting is a technological process mainly used to modify grains of barley (Hordeum vulgare L.) [1]. The goal of the malting is the production of various enzymes, mainly amylases and proteases, the change of the grain structure (to make it more friable) and the addition of appropriate sensory features [2]. This process can be used to obtain malts from cereal grains, as well as pseudocereals and various seeds of other arable crops [3,4,5]. In the available scientific literature, only a few publications about the possibilities of producing beer with 100% oats (from the hulled variety) in the grain bill can be found. Some researchers have found that oat yields much more dry matter compared with barley, while being grown in semiarid regions, which might be more and more present around the globe due to climate change [13,14,15]
Sign-in/Register to view highlights & summary Sign-in/Register to access full text options 
Free) 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a call
