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'''Grits''' are dehusked, degermed pieces of the endosperm of unmalted [[grain]] which are used in brewing. Both [[maize]] and [[rice]] grits are commonly used in brewing, and are probably the most common for of adjunct used by large brewers. | '''Grits''' are dehusked, degermed pieces of the endosperm of unmalted [[grain]] which are used in brewing. Both [[maize]] and [[rice]] grits are commonly used in brewing, and are probably the most common for of adjunct used by large brewers. | ||
==Use of Grits in Brewing== | ==Use of Grits in Brewing== | ||
| − | + | While probably the most common form of [[maize]] or [[rice]] adjunct used in commercial brewing, grits are less often used by homebrewers, since they must be gelatinized by cooking at a high temperature, usually in a pressure cooker, to make their carbohydrates available for brewing. | |
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| − | While probably the most common form of [[maize]] or [[rice]] adjunct used in brewing, grits are less often used by homebrewers, since they must be gelatinized by cooking at a high temperature, usually in a pressure cooker, to make their carbohydrates available for brewing. | ||
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Latest revision as of 21:16, 19 November 2007
Grits are dehusked, degermed pieces of the endosperm of unmalted grain which are used in brewing. Both maize and rice grits are commonly used in brewing, and are probably the most common for of adjunct used by large brewers.
Use of Grits in Brewing
While probably the most common form of maize or rice adjunct used in commercial brewing, grits are less often used by homebrewers, since they must be gelatinized by cooking at a high temperature, usually in a pressure cooker, to make their carbohydrates available for brewing.
