Ale in medieval England was made with a portion of malted oats. Until now, I’ve not been able to replicate this as standard oats won’t sprout (they are heat-treated as threshing damages them). . But then I learnt about naked oats, with their paper-thin hulls. And I scoured Italy for a supplier. Having sourced them, I’ve soaked and sprouted them and here we have my first brew with malted oats included :-) . Note the wooden spoon. I use kitchen equipment to brew. If you want to know more, check @ancestralkitchenpodcast #54 where I get super-enthusiastic about all things ancestral ale.