Crushed Unmalted Grains
Unmalted grains are collectively known as adjuncts. They are used for various reasons, e.g. colour, head retention, flavour etc. As unmalted grains have no diastatic enzymes they have to be mashed with pale or lager malt.
Flaked barley is a versatile adjunct, particularly useful in Stouts. It imparts a lovely grainy flavour and can be used in quite large quantities in... more info
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Derived from corn kernels, this cereal gives a delicate corn taste to beer if used sparingly. Its use is beneficial for clearing purposes due to its... more info
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The perfect substitute for any recipe calling for the addition of sugar. It is virtually flavourless but provides some body without darkening the... more info
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Malted oats flakes. Use for oatmeal stout and sparingly in Belgian witbier. Maximum Percentage 10% more info
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OAT HUSKS To improve the filter bed of the mash to decrease the likelyhood of a stuck mash Non fermentable, but they can be useful in the mash. The... more info
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Great for enhancing body and flavor of dark beers. Use at a rate of 5 – 10%. more info
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Adds a "raw" wheat taste to wit beers, weiss. Adds some cloudiness as well more info
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