{"product_id":"hull-and-oats","title":"Hull and Oats","description":"\u003cp\u003eHull and Oats is a floor-malted oat from Riverbend, made from Brooks, an oat variety developed in North Carolina and prized for its high protein. These are hulled oats, malted rather than flaked, and Riverbend states the hulls act as a natural filter in the mash. Protein runs about 14%, which is what drives the mouthfeel.\u003c\/p\u003e\n\u003cp\u003eThe flavor is creamy and lightly sweet with a faint earthiness. The real contribution is textural: a silky, coating mouthfeel and better head retention. It is the backbone ingredient in hazy IPA grists and a reliable way to round out a dry stout.\u003c\/p\u003e\n\u003ch3\u003eUsing Hull and Oats\u003c\/h3\u003e\n\u003cul\u003e\n  \u003cli\u003eAt 5 to 10% it gives a subtle lift in body and foam stability in pale ales and lagers.\u003c\/li\u003e\n  \u003cli\u003eAt 10 to 20% is the standard range for NEIPA and hazy IPA, where the silky mouthfeel becomes a defining feature.\u003c\/li\u003e\n  \u003cli\u003eRiverbend's published maximum is 25%, which suits oatmeal stouts and full-bodied dark beers.\u003c\/li\u003e\n  \u003cli\u003eUnlike flaked or rolled oats, these keep their hulls, so they help rather than hinder the lauter. No rice hulls needed.\u003c\/li\u003e\n  \u003cli\u003eFloor malted and hand-raked on Riverbend's malting floor.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eStyles:\u003c\/strong\u003e NEIPA, hazy IPA, oatmeal stout, dry stout, porter, hoppy pale ales; also bourbon and genever\u003c\/p\u003e\n\u003ch3\u003eSpecifications\u003c\/h3\u003e\n\u003ctable\u003e\n  \u003ctr\u003e\n\u003cth\u003eGrain\u003c\/th\u003e\n\u003ctd\u003eMalted oats, Brooks variety\u003c\/td\u003e\n\u003c\/tr\u003e\n  \u003ctr\u003e\n\u003cth\u003eColor\u003c\/th\u003e\n\u003ctd\u003e3.0 to 4.0 SRM\u003c\/td\u003e\n\u003c\/tr\u003e\n  \u003ctr\u003e\n\u003cth\u003eUsage rate\u003c\/th\u003e\n\u003ctd\u003e5 to 25% of grist\u003c\/td\u003e\n\u003c\/tr\u003e\n  \u003ctr\u003e\n\u003cth\u003eExtract (FG, dry basis)\u003c\/th\u003e\n\u003ctd\u003e58%\u003c\/td\u003e\n\u003c\/tr\u003e\n  \u003ctr\u003e\n\u003cth\u003eProtein\u003c\/th\u003e\n\u003ctd\u003eAbout 14%\u003c\/td\u003e\n\u003c\/tr\u003e\n  \u003ctr\u003e\n\u003cth\u003eGrain origin\u003c\/th\u003e\n\u003ctd\u003eVirginia\u003c\/td\u003e\n\u003c\/tr\u003e\n  \u003ctr\u003e\n\u003cth\u003eProcess\u003c\/th\u003e\n\u003ctd\u003eFloor malted\u003c\/td\u003e\n\u003c\/tr\u003e\n  \u003ctr\u003e\n\u003cth\u003eBag size\u003c\/th\u003e\n\u003ctd\u003e50 lb\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/table\u003e\n\u003ch3\u003eAbout Riverbend Malt House\u003c\/h3\u003e\u003cp\u003eBrent Manning and Brian Simpson founded Riverbend in Asheville in 2010, the first craft malt house east of the Mississippi. It is now the first Certified Regenified malt house in the world. Grain comes from family-owned farms inside roughly a 500-mile radius of Asheville, across North Carolina, Tennessee, Kentucky, Virginia and Florida. They still hand-rake grain on a traditional malting floor alongside modern germination-kiln vessels, and in 2025 they supplied more than 300 breweries and distilleries.\u003c\/p\u003e","brand":"Riverbend Malting","offers":[{"title":"Default Title","offer_id":51543158391099,"sku":"MLT-RB-HULLOATS","price":52.5,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0003\/9433\/0159\/files\/Hull-and-Oats25.jpg?v=1786115534","url":"https:\/\/www.wineandbeersupply.com\/products\/hull-and-oats","provider":"Wine \u0026 Beer Supply ","version":"1.0","type":"link"}