Background
This experiment applies a technique similar to traditional Korean brown rice syrup to rolled oats sourced from River Valley. The process involves using diastatic malt powder to convert the starches in the oats into fermentable sugars, creating a unique grain syrup.
Recipe
Ingredients
200g Rolled Oats
1200g Water
200g Diastatic Malt Powder
Equipment
Pot
Kitchen Thermometer
Strainer or Cheesecloth
Instructions
-
Cooking
Combine the rolled oats with the water in a pot. Boil the mixture until the oats are tender. -
Cooling
Allow the cooked oat mixture to cool down to 140°F (60°C). -
Addition
Stir in the diastatic malt powder until fully incorporated. -
Saccharification
Cover the pot and let it sit off the heat for 30 to 60 minutes, maintaining a temperature around 140°F. If necessary, gently heat it back to 140°F periodically to maintain the enzymatic activity until the mixture has sufficiently liquefied. -
Straining
Strain the solids out of the mixture, reserving the liquid. -
Reduction
Cook the liquid down over medium heat until it reaches the desired syrup consistency.
Notes and Observations
- The resulting syrup is pleasant and not overly sweet.
- The texture is thick, similar to caramel.
- The flavor profile features a strong maltiness with minor notes of acidity or bitterness.