Flaked & Unmalted Adjunct Grains

This is raw wheat kernels that haven't been malted - perfect for some traditional styles like Wit and Lambic. It adds a ton of mouthfeel and provid...

A whole kernel version of flaked wheat. Increases head retention and body at as low as 8% of the grist, can make up to 40% of grist.

Rice hulls are lautering aid that will not affect color, flavor, body, or gravity of beer. Use up to 5% for wheat beers or high-protein mashes.

Use up to 30% of grist total for a distinct full-bodied flavor and creamy texture.

Mild, neutral flavor in small amounts, moderate sweetness at higher percentages. Low rates sometimes used in English bitters. Can make up to 40% of...

Greatly increases head retention and body at as low as 8% of the grist; can make up to 40% of grist.

Lends dry, crisp character and strong rye flavor. Use 5-10%.

Grainy taste and significantly increased head retention, creaminess, and body. Can make up to 20% of grist for classic dry Irish stouts.

Lightens the body and increases crispness of a beer. Commonly used in American and Japanese lagers. Can be used for up to 40% of the grist.