Flaked Grains

$ 2.79

Oats are used in many beers to add a creamy texture and rich flavor. Oats have a higher protein and oil content than other grains making it a popular addition to such beer styles such as Stouts and Belgian Ales.
Form: Flaked Grain

Ingredients: Oats

Diastatic Power: 0º Lintner

Extract FG: 75% min.

Color: 2.5º Lovibond

Protein Total: 13%

Moisture: 8% max.
Flaked grain has been moistened, heated and rolled under high pressure causing the starches to partially gelatinize allowing it to be mashed directly with other brewing grains.

$ 2.59

Corn can provide a wide range of flavors, aromas and characteristics in beer. It is popularly used for its naturally sweet flavor and soft texture. The aroma in the finished beer is also lightly sweet with a pleasant fruitiness. Corn can provide significant fermentable sugars as a major ingredient or just a gentle background flavor when used in smaller quantities. It imparts a bright yellow color to pale beers and retains a lighter body and mouthfeel. Corn has been used in brewing for thousands of years and continues to be used in many modern beer styles. Corn is relatively low in protein and other important characteristics important to brewing which is why it should be processed with a portion of other brewing grains.
Form: Flaked Grain

Ingredients: Corn

Diastatic Power: 0º Lintner

Extract FG: 89.9% min.

Color: 0.7º Lovibond

Protein Total: 7%

Moisture: 8% max.
Flaked grain has been moistened, heated and rolled under high pressure causing the starches to partially gelatinize allowing it to be mashed directly with other brewing grains.

$ 2.79

Flaked barley is a form of unmalted barley that is used in beers to add a rich mouthfeel, hearty flavor and dense head.

Flaked grain has been moistened, heated and rolled under high pressure causing the starches to partially gelatinize allowing it to be mashed directly with other brewing grains.

$ 2.39

Flaked White wheat is a flaked, unmalted variety of wheat with a full, grainy flavor, light-fruitiness and pale straw color. It is frequently used in Belgian ales and other styles to impart flavor, improve head retention and add body. It is pre-gelatinized and can be mashed without pre-cooking. It has a high protein content and a protein rest may be beneficial depending on the recipe.
Origin: United States

Ingredients: White Wheat

Form: Flaked grain

Color: 1.0° Lovibond

Total Protein: 12.0%

Moisture: 7% max

Extract FG: 80.0% min

$ 14.99

Rye grain has a unique character that can provide a rich complexity to beer. Rye beers are known for their rich flavor and deep, spicy-floral character. Rye has a high protein content that also improves body, mouthfeel and head retention.
Form: Flaked Grain

Ingredients: Rye

Diastatic Power: 0º Lintner

Extract FG: 78% min.

Color: 2º Lovibond

Protein Total: 10%

Moisture: 9% max.

Typical Usage (% of Grist): Up to 10%
Flaked grain has been moistened, heated and rolled under high pressure causing the starches to partially gelatinize allowing it to be mashed directly with other brewing grains.

Sold Out $ 3.09

Flaked rice will provide increased fermentable sugars and a dry finish while imparting little flavor, aroma or body. It is pre-gelatinized and can be added directly to the mash without pre-cooking. It is excellent for use in light beers to maintain a light character or in heavy beers to increase alcohol without making the beer too rich. For best results, use a slightly lower conversion temperature and extend the mash time 15 minutes to obtain maximum efficiency.
Form: Flaked Grain

Ingredients: Rice

Diastatic Power: Negligible

Extract FG: 60% min.

Color: 1.0º Lovibond

Protein Total: 11%

Moisture: 7% max.

Usage Rate: Up to 40%
Flaked grain has been moistened, heated and rolled under high pressure causing the starches to partially gelatinize allowing it to be mashed directly with other brewing grains.