Oat Hulls
adjunct
Dried oat hulls used as a lautering aid. Contribute no fermentable extract, colour, or flavour — their sole purpose is to maintain a permeable grain bed during sparging. Essential when brewing with high proportions of husk-free adjuncts such as flaked wheat, flaked oats, or rye malt, which compact under the weight of the mash and restrict wort flow. Typically added at 2–5% of the total grain bill weight. At 3–4%, even heavily adjunct-laden grain bills drain freely.
4 brews
About
The outer shell of the oat, separated from the grain and used as a lautering aid rather than a fermentable. Oat hulls keep the grain bed permeable during the sparge, preventing the stuck or sluggish runoff that high proportions of husk-free grain — flaked wheat, flaked oats, rye malt — tend to cause. They add no extract, colour or flavour.
Specs
- Colour
- 0 EBC
- Extract (FD)
- 0
- Max usage
- 5%
- Diastatic power
- 0 °WK
Usage
Add directly to the mash alongside other grains. No pre-treatment required. Higher adjunct loads (>30% flaked or husk-free grain) benefit from the upper end of the range. Excess hulls have no negative effect — they simply pass through with the spent grain.