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ᴺⁱˡᶻ 🍸<a href="https://norden.social/tags/NIKKA" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#NIKKA</a> <a href="https://norden.social/tags/Coffey" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#Coffey</a> <a href="https://norden.social/tags/Malt" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#Malt</a> <a href="https://norden.social/tags/Whisky" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#Whisky</a> my Dudes!Ein <a href="https://norden.social/tags/Genuss" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#Genuss</a>🥃

Stefan PenningerIch hab heut ein kleines Video mit einer Besprechung und Tasting Notes zu unserem First Of Our Own aufgenommen: <a href="https://youtu.be/QT6gbym9Aq0" rel="nofollow noopener noreferrer" target="_blank">https://youtu.be/QT6gbym9Aq0</a> <a href="https://chaos.social/@Rafa" class="u-url mention" rel="nofollow noopener noreferrer" target="_blank">@Rafa</a><a href="https://chaos.social/tags/whisky" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#whisky</a> <a href="https://chaos.social/tags/single" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#single</a> <a href="https://chaos.social/tags/malt" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#malt</a> <a href="https://chaos.social/tags/singlemalt" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#singlemalt</a>

just a mere cat 😷 #LütziLebt :vegan:Based on science (see above toot), I concluded that you can make <a href="https://todon.eu/tags/oat" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#oat</a> milk using diastatic <a href="https://todon.eu/tags/malt" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#malt</a> (aka. active baker's malt), since malt naturally contains the enzyme <a href="https://todon.eu/tags/amylase" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#amylase</a>, which breaks down starches into sugars. While <a href="https://todon.eu/tags/sprouting" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#sprouting</a>, the berries produce this enzyme to digest the starches.Producing malt from cereal berries is easy and doesn't require special equipment, but it takes some time. However, you don't need a lot of malt, so you don't need to do this often.- Sprout some cereal berries. You don't need one of these fancy sprouting glasses -- a nutbag or muslin cloth (which you need to make plant milks anyway) is all you need; you'll find instructions online. Sprouting takes a few (3-5) days, so plan ahead. - Spread the sprouts on a baking tray and bake them at 50-60 °C (= 122-140 °F) until the grains are completely dry. - Pour the flour into a box and keep it in a fridge.Traditionally, malt is made using <a href="https://todon.eu/tags/barley" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#barley</a> (which contains a lot of amylase), but you can also make it with other grains. For <a href="https://todon.eu/tags/oats" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#oats</a>, however, you need to use "naked oats".<a href="https://todon.eu/tags/DIY" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#DIY</a> <a href="https://todon.eu/tags/oatMilk" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#oatMilk</a> <a href="https://todon.eu/tags/oatDrink" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#oatDrink</a> <a href="https://todon.eu/tags/recipe" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#recipe</a>

just a mere cat 😷 #LütziLebt :vegan:Note that the method of sprouting and drying is similar to the traditional technique of malting, which is used for <a href="https://todon.eu/tags/beer" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#beer</a> production. (Has any home brewer on here ever tried to make <a href="https://todon.eu/tags/malt" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#malt</a> out of oats?)I think sprouted oats can also be ground right away and left for amylase/phytase fermentation. Alternatively, the flour-water mixture could be heated to 60-70 °C, which is the preferred temperature of the amylases. This would also gelatinize the starches, which eases the break down of the starches. The hydrolized mixture could be e.g. used as the basis for oat drinks.Another paper / PhD thesis focuses on sprouting different kinds of oats:🔓 <a href="https://scholarsarchive.byu.edu/cgi/viewcontent.cgi?article=8438&context=etd" rel="nofollow noopener noreferrer" target="_blank">https://scholarsarchive.byu.edu/cgi/viewcontent.cgi?article=8438&context=etd</a><a href="https://todon.eu/tags/homeBrewing" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#homeBrewing</a> <a href="https://todon.eu/tags/science" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#science</a> <a href="https://todon.eu/tags/oats" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#oats</a> <a href="https://todon.eu/tags/sprouting" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#sprouting</a> <a href="https://todon.eu/tags/fermentation" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#fermentation</a> <a href="https://todon.eu/tags/amylase" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#amylase</a>

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