Dextrin Malt & Naked oat Malt

[fisherman]

Can anyone advise me on using the malts mentioned. The Dextrin malt has no taste or colour but has mouthfeel. Do you think it is worth adding to a 23 litre brew and if so how much would you add?. My normal brew is four and a half kilos of Lager malt to 300 to 450 grms of Caramalt and that is it. Also I have never used naked Oat Malt . How would it be in a pale ale . If anyone has tried it could you please give me feedback. i have heard it is like biscuit malt which I have never tried.
Thanks for any replies. :

 

[calumscott]

Never used them I'm afraid but:

http://www.brewingwithbriess.com/Products/Carapils.htm
http://www.midwestsupplies.com/maillard ... -oats.html

It seems that they are both associated with head retention with the dextrine/carapils not adding much else and the oats leaving that nutty, oaty flavour.

The dextrine would be a good addition if you are struggling a little with head retention (or just want to show off with a lovely big foamy, creamy head).

As to using the oat in a Pale... I'm not sure TBH. Isn't oatiness more associated with darker, fuller styles like Stouts, Porters and Rubies/Milds?