Adjuncts

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...

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...

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.

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.

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...

Flaked White Wheat - 1 lb

Flaked White 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.

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...

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.