Flaked Oats
These are unmalted oats that have been de-husked, steamed, and then rolled between heated rollers to form flakes. The cooking and rolling process ‘gelatinizes’ the starches, making them readily soluble and digestible by the enzymes in the mash. This allows the flakes to be added directly to the mash without any special treatment. Oats can be used up to 30% of the grain bill, and add a distinctive full bodied grainy/oaty flavor, and silky smooth texture. Classic for rich and smooth oatmeal stouts, oats can be used in a wide variety of styles to add a little ‘something special’. 2°L |
Flaked Wheat
Flaked Wheat greatly increases body and head retention in most any beer. Use this for making Witbiers and other specialties. Helps with head retention in all beers. Will leave a slight haze. Can also be used in place of unmalted wheat in many recipes. |
Flaked Rye
Flaked Rye gives a dry, crisp, strong rye flavor to light colored ales. Used in Roggen beers. |
Flaked Barley
Flaked Barley produces lighter color in the final beer without lowering final gravity. Adds protein for body and head retention. Used especially for stouts. Flaked barley must be mashed with base malt. |
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