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Home > unused > Grain Flakes and Adjuncts > Adjunct Grains

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CB3221A

Flaked Barley; unmalted 1lb bag

Flaked Barley; unmalted 1lb bag Adds significant body to Porters and Stouts. High haze producing protein prevents use in light beers. Grainy taste and significantly increased head retention, creaminess, and body. Can make up to 20% of grist for classic dry Irish stouts. Flaked Barley Flaked unmalted barley is often used in Stouts to provide protein for head retention and body. It can also be used in other strong ale styles. Use 0.5-1 lb. per 5 gal batch. Flaked barley must be mashed with base malt. Barley, Flaked Origin: US Color: 2 SRM Supplier: Must Mash: Yes Type: Grain Add After Boil: No Potential: 1.032 SG Diastatic Power: 0.0 Lin Dry Yield: 70.0 % Max in Batch: 20.0 % Coarse/Fine Diff: 1.5 % Protein: 13.5 % Moisture: 9.0 %

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CB3200A

1# Flaked Maize

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CB3262A

1 Lb Rice Hulls - Whole

1 LB RICE HULLS - WHOLE Used by the all-grain brewer as a filter bed after mashing. They may be used in any all-grain batch for this purpose, but they should definitely be used when mashing large amounts of flaked adjuncts or wheat malt. Helps prevent stuck mashes for high adjunct brews. Also great when used for pressing grapes. Used to prevent gummy thick mashes, particularly when using flaked or torrified adjuncts Add up to 10% rice hulls to enhance the filtration effectiveness of the lauter bed. Particularly beneficial when producing wheat beers.

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CB3205A

Flaked Oats 1 lb bag, Pre-gelatinized

Flaked Oats 1 lb bag, Pre-gelatinized Flaked Oats have a very distinctive "sticky" mouthfeel. This is even noticeable when they are used in small increments. or an oatmeal stout, use 5-25% of the total grist. A small percent of Oat flakes is also added when brewing Belgian White Beer. Oats, Flaked Origin: US Color: 1 SRM Supplier: Must Mash: Yes Type: Grain Add After Boil: No Potential: 1.037 SG Diastatic Power: 0.0 Lin Dry Yield: 80.0 % Max in Batch: 30.0 % Coarse/Fine Diff: 1.5 % Protein: 9.0 % Moisture: 9.0 % Notes Adds body, mouth feel and head retention to the beer Used in oatmeal stouts and porters Adds substantial protein haze to light beers Protein rest recommended unless flakes are pregelatinized

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