Flaked Adjuncts
Flaked adjuncts are grains which
must be mashed with Pale Malts to convert their starches to sugars.
If they are just added to a boil as Steeping grains are, they will
turn into a sticky, starchy mess. The basic grains are explained
below, while many more will be found in the Grain Table [ here
].
(These may be ordered on the Grains
and Bulk Grains page) [BACK]
| Description |
CORN
FLAKES May be added to give a lighter, somewhat bland
flavor to beers. Often used in classic “American Style”
light lagers. Overuse can impart a distinct corn taste. Must
be mashed with pale malt. Doesn’t need cooking beforehand.
|
BARLEY
FLAKES Unmalted barley often added directly to themain
mashes of Bitter, Dark Mild, Porter, and Stout to lend a rich,
grainy taste and to increase head retention and body. Does
not need to be precooked, but mashing is required to avoid
haze formation. Add ¼-1 lb. for 5 gal.
|
OAT
FLAKES Impart a distinct full-bodied flavor and “chewy”
texture. Use 1-1½ lb for Oatmeal Stouts. Must be mashed
like the other Adjuncts. A long protein rest must be done
to avoid a haze in pale-colored beers.
|
RICE
FLAKES Provide a light, dry flavor to beer. Can increase
head retention in small amounts.
|
RYE
FLAKES Can impart a dry and crisp flavor to beer.
Is capable of making a gooey mess in the mash. Carefully used,
it shows promise. ½-1½ lbs. Suggested. Must
be mashed with highly modified malts.
|
WHEAT
FLAKES Like wheat malt ½-3 lbs. of this in
a mash will lighten the beer flavor and promote head retention.
Its use may result in chill haze problems.
|
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Contact:
Phone: (800) 657-5199 or
Local: (608) 257-0099
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Wine & Hop Shop
1931 Monroe Street
Madison, WI 53711 |
David Mitchell, Owner
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