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Adjunct Grains (Unmalted, Flaked, etc)
Adjunct Grains (Unmalted, Flaked, etc)
Adjunct Grains (Unmalted, Flaked, etc)
Adjunct Grains (Unmalted, Flaked, etc)
Adjunct Grains (Unmalted, Flaked, etc)
Adjunct Grains (Unmalted, Flaked, etc)
Adjunct Grains (Unmalted, Flaked, etc)

Adjunct Grains (Unmalted, Flaked, etc)

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TRFlaked Barley
1.4º Lovibond
Use Barley Flakes as an adjunct in all-grain brews to produce a lighter colored finished beer without lowering the original gravity. Use in place of corn as an adjunct to eliminate corn flavor in the finished beer. Use at 10-25% of total grist to produce a light colored, mild flavored, dry beer.

Flaked Corn
0.8º Lovibond
Using Yellow Corn Flakes as an adjunct produces a lower color in the finished beer without lowering the original gravity.Yellow Corn Flakes produce a beer with a mild, less malty flavor. Yellow Corn Flakes produce a drier, more crisp beer.

Flaked Oats
Flaked Grain 2.5º Lovibond
Use 5-25% of the total grist for an Oatmeal Stout. Use a small percentage in Belgian Wit Beers.

Flaked Rice
Flaked Grain 1.0º Lovibond
Briess Rice Flakes produce a light, clean and crisp characteristic to the finished beer. Use up to 40% as a cereal adjunct in the total grist.

Flaked Rye
Flaked Grain 3º Lovibond
Rye Flakes contribute a very clean, distinctive rye flavor. Use to to 40% as a cereal adjunct in the total grist to create rye Beer. Start at 5-10% and increase in increments of 5% because of the concentrated flavor of Rye Flakes.

Flaked Wheat
Flaked Grain 3º Lovibond
Red Wheat Flakes can be used in place of Wheat Malt to make Wheat Beer. Flakes will yield a different flavor profile than Wheat Malt. Use in the production of Belgian Wit Beers. Use up to 40% as a cereal adjunct in the total grist. Use 0.5-1.0% to a standard brew to increase foam stability.

Rice Hulls
Lautering aid. 0º Lovibond

Torrified Wheat
Unmalted Wheat 0º Lovibond
Torrified Wheat has been heat treated to break the cellular structure, allowing more rapid hydration and malt enzymes to more completely attack the starches and protein.  Torrified Wheat can be used in place of raw wheat when making Belgian-style White and Wit beers. Advantages over raw wheat include normal conversion time and higher yield.