Contents
Adjuncts
Corn Grits
Imparts a corn or grain taste. Mash required. Used to increase gravity of American lagers.
Type: Adjunct Origin: US Supplier: Yield: 80.0 % Potential: 1.037 Color: 1.0 SRM Max in Batch: 10.0 % Moisture: - % Protein: - % Coarse Fine Difference: - % Diastatic Power: - % Recommend Mash: FALSE
Flaked Grains
Flaked Barley
Name: Barley, Flaked Type: Grain Origin: US Supplier: Yield: 70.0 % Potential: 1.032 Color: 1.7 SRM Max in Batch: 20.0 % Moisture: 9.0 % Protein: 13.5 % Coarse Fine Difference: 1.5 % Diastatic Power: 0.0 % Recommend Mash: TRUE Notes: Adds significant body to Porters and Stouts. High haze producing protein prevents use in light beers.
Flaked Corn
Generally a neutral flavor, used to reduce maltiness of beer Produces beer with a milder, less malty flavor Uses: Primarily for light Bohemian and Pilsner lagers
Type: Grain Origin: US Supplier: Yield: 80.0 % Potential: 1.037 Color: 1.3 SRM Max in Batch: 40.0 % Moisture: 9.0 % Protein: 10.0 % Coarse Fine Difference: 1.5 % Diastatic Power: 0.0 % Recommend Mash: TRUE Notes:
Flaked Oats
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
Type: Grain Origin: US Supplier: Yield: 80.0 % Potential: 1.037 Color: 1.0 SRM Max in Batch: 30.0 % Moisture: 9.0 % Protein: 9.0 % Coarse Fine Difference: 1.5 % Diastatic Power: 0.0 % Recommend Mash: TRUE Notes:
Flaked Rice
Used to add fermentables without increasing body or flavor. Produces a milder, less grainy tasting beer. Examples: American lagers, Bohemian lagers, Pilsners
Type: Grain Origin: US Supplier: Yield: 70.0 % Potential: 1.032 Color: 1.0 SRM Max in Batch: 25.0 % Moisture: 9.0 % Protein: 10.0 % Coarse Fine Difference: 1.5 % Diastatic Power: 0.0 % Recommend Mash: TRUE Notes:
Flaked Rye
Imparts a dry, crisp rye flavor to rye beers. Can be easier to mash than raw rye.
Name: Rye, Flaked Type: Grain Origin: US Supplier: Yield: 78.3 % Potential: 1.036 Color: 2.0 SRM Max in Batch: 10.0 % Moisture: 4.0 % Protein: 0.0 % Coarse Fine Difference: 1.5 % Diastatic Power: 0.0 % Recommend Mash: TRUE Notes:
Flaked Wheat
Flaked wheat adds to increased body and foam retention Used in place of raw or torrified wheat for faster conversion and better yield. May be used in small amounts to improve head retention and body Examples: Belgian White beer, Wit
Type: Grain Origin: US Supplier: Yield: 77.0 % Potential: 1.035 Color: 1.6 SRM Max in Batch: 40.0 % Moisture: 9.0 % Protein: 16.0 % Coarse Fine Difference: 1.5 % Diastatic Power: 0.0 % Recommend Mash: TRUE Notes:
Barley Hulls
Hulls are introduced to improve the speed of lautering when making high gravity or high adjunct beers. Hulls are neutral in flavor, body and color, and are inert Good for wheat beers, Wits, and others that have high protein mashes.
Type: Adjunct Origin: US Supplier: Yield: 0.0 % Potential: 1.000 Color: 0.0 SRM Max in Batch: 5.0 % Moisture: - % Protein: - % Coarse Fine Difference: - % Diastatic Power: - % Recommend Mash: FALSE
Rice Hulls
Hulls are introduced to improve the speed of lautering when making high gravity or high adjunct beers. Hulls are neutral in flavor, body and color, and are inert Good for wheat beers, Wits, and others that have high protein mashes.
Type: Adjunct Origin: US Supplier: Yield: 0.0 % Potential: 1.000 Color: 0.0 SRM Max in Batch: 5.0 % Moisture: - % Protein: - % Coarse Fine Difference: - % Diastatic Power: - % Recommend Mash: FALSE
Raw Barley
Raw, unmalted barley can be used to add body to your beer. Use in homebrew requires very fine milling combined with a decoction or multi-stage mash. Performs best when used in small quantities with well modified grains.
Name: Barley, Raw Type: Grain Origin: US Supplier: Yield: 60.9 % Potential: 1.028 Color: 2.0 SRM Max in Batch: 15.0 % Moisture: 4.0 % Protein: 11.7 % Coarse Fine Difference: 1.5 % Diastatic Power: 0.0 % Recommend Mash: TRUE Notes:
Torrified Wheat
Raw barley that has been "popped" open to open kernels Used in place of raw barley for faster conversion and higher yields. High in haze producing protein
Name: Barley, Torrefied Type: Grain Origin: US Supplier: Yield: 79.0 % Potential: 1.036 Color: 1.7 SRM Max in Batch: 40.0 % Moisture: 4.0 % Protein: 16.0 % Coarse Fine Difference: 1.5 % Diastatic Power: 0.0 % Recommend Mash: TRUE Notes:
