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Adjuncts

Flaked grains go through a process of being steamed and rolled to gelatinize its starches. This process makes the starches readily soluble and digestible by the naturally occurring enzymes in barley malt. Because the grain is un-malted, it does not possess the enzymes required for this conversion by itself and it must be mashed with malted grains. All grain brewers can add the flakes directly to the mash with other grains. It's advisable to use Rice hulls in the mash when using large percentages of flaked grains in order to help prevent stuck sparges. 

Extract brewers must perform a partial mash in order to use flaked grains. A ratio of 1:1 mixture of flaked grains to barley malt is usually sufficient. Use 6 row barley when possible. 

  • Flaked Barley

    Flaked Barley

    Flaked barley is an unmalted barley that can be used in stouts and other high gravity beers to help provide head retention and body. It must be used in the mash in order to convert the starches to sugar. Extract brewers must perform a partial mash...

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  • Flaked Maize (corn)

    Flaked Maize (Corn)

    Flaked Maize (corn) produces a beer with a lighter color and body than all-malt beers without effecting the flavor profile when used in proper amounts. Flaked maize is used in producing English bitters and milds as well as American light lagers. Use 0...

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  • Flaked Maize (corn)

    Flaked Maize (Corn) - 8 lbs

    Flaked Maize (corn) produces a beer with a lighter color and body than all-malt beers without effecting the flavor profile when used in proper amounts. Flaked maize is used in producing English bitters and milds as well as American light lagers. Use 0...

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  • Flaked Maize (Corn) 25 lbs Flaked Maize (corn)

    Flaked Maize (Corn) 25 lbs

    Flaked Maize (Corn) 25 lbs Bag Flaked Maize (corn) produces a beer with a lighter color and body than all-malt beers without effecting the flavor profile when used in proper amounts. Flaked maize is used in producing English bitters and milds as well as...

    $33.95
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  • Flaked Oats

    Flaked Oats

    Flaked oats contributes creamy texture and increased body and are often used in stouts and porters. Use 1 -2lb per 5 gallon batch. Flaked oats must be mashed with base malt.

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  • Flaked Rice

    Flaked Rice

    Flaked Rice aids in brewing light, clean and crisp beers. Provides a drier tasting beer than flaked maize. Often used in American light lagers and cream ales. Use 0.5-2 lb. per 5 gal batch. Rice flakes must be mashed with base malt.

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  • Flaked Rye

    Flaked Rye

    Flaked rye contributes distinctive spicy rye and biscuit flavors as well as adds body and mouthfeel. Flaked rye must be mashed with a base grain. Start at 5-10% and increase in increments of 5% because of the concentrated, distinctive flavor of Rye...

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  • Flaked Wheat

    Flaked Wheat

    Flaked wheat adds a distinctive wheat flavor to beer and increases head formation, retention, and body. Common in Bavarian Weise, Belgian Lambic and Wit beers. Use 0.5-2 lb. per 5 gal batch. Must be mashed with base malt.

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  • Rice Hulls

    Rice Hulls

    Rice hulls are a lautering aid that helps prevent stuck mashes when using high percentages of wheat and rye in the mash. Does not affect flavor or color of the beer.

    $1.25
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  • Torrified Red Wheat

    Torrified Red Wheat

    Torrified Wheat is an unmalted grain. It offers a slight toasty flavor without graininess, and also increases head retention and body in your beer. Torrified Wheat is exposed to high heat that puffs and pops the wheat kernel open to allow the starches...

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