Netherlands Koyt beer guidelines
(compiled by D. Walsh, 10 jan, 2013)

The grain bill must contain a minimum of:
A minimum of 45% by wt. of oats, oat flakes or oat malt
a minimum of 20% by wt. of wheat or malted wheat
a maximum of 35% by wt. of Pilsner or Pale Ale malt.
The original gravity / stamwort of the beer must be between 1.050 en 1.080 s.g. / 12.40 – 19.30 ° Plato.
The alcohol content must be between 4,7 en 7,9 vol% zijn. (based on a brewhouse efficiency of approx. 65% and an apparent degree of fermentation of approx. 74%).
The colour of the beer must be between 10 EBC (blond) and 25 EBC (gold/amber). A colour above 15 EBC can be attained using a long boil over an open fire (as done in the middle ages) and not from the grains or malts.
The beer must be fermented with a neutral ale yeast (e.g. not with a Bavarian Wheat beer strain).
The beer is relatively bitter however, hop aroma should stronger than hop bitterness.
Only the following older European (noble) hop varieties may be used:
Hallertau Mittelfrüh
Saaz Saaz
Tettnang Tettnang
Spalt Spalt
East Kent Goldings
Hop bitterness must be between 25 and 35 EBU.
No herbs, spices, fruits or other foodstuffs (other that the ingredients listed above) may be used.
The beer may be slightly hazy in clarity.
The beer must have at least a thin layer of stable foam.


The following information over brewing Oat beers has been extracted from ‘The Use of Oats in Brewing’ in Monatsschift fur Brauwissenschaft March/April, 2005 article:

It is recommended to use a (thin) mash thickness of at least 4L/kg. to prevent clumps of dry grain forming during mashing.

The following mash schedule (tested on 100% by wt. oat beers) delivered optimal results:
35° C voor 20 min,
45° C voor 20 min,
52° C voor 15 min,
62° C voor 5 min,
72° C voor 10 min,
78° C voor 5 min.

Sparging/filtration should normally present no difficulties except for the fact that the total spent grains volume will be slightly larger than for normal mashes.
The extract for oats is approx. 20% lower than for barley malt.
The flavour is unique and conjures up associations with: mint, grainy bitterness and paper.
Protein haze will result in a beer that will appear (and remain) slightly cloudy.




Brewers Association Style guidelines for Koyt beer:

Dutch-Style Kuit (Kuyt, Koyt)
Dutch-Style Kuits (Kuyt, Koyt) are gold to copper colored ale. Chill haze and other is allowable. The overall aroma character of this beer is grain emphasized with a grainy-bready accent. Hop aroma is very low to low from noble hops or other traditional European varieties. The distinctive character comes from use of minimum 45% oat malt, minimum 20% wheat malt and the remainder pale malt. Hop flavor is similar to aroma very low to low from noble or other traditional European varieties. Very low levels of diacetyl are acceptable. Acidity and sweet corn-like DMS (dimetylsulfide) should not be perceived. This style of beer was popular in the Netherlands from 1400-1550. Body is low to medium.
Original Gravity (°Plato) 1.050 - 1.080 (19.3 - 12.4)
Apparent Extract/Final Gravity (°Plato) 1.006 - 1.015 (3.7 - 1.5)
Alcohol by Weight (Volume) 3.8 - 6.3 (4.7 - 7.9)
Bitterness (IBU) (25 - 35)
Color SRM (EBC) 5 - 12.5 (10 - 25)