Flaked & Unmalted Adjunct Grains
Use up to 30% of grist total for a distinct full-bodied flavor and creamy texture.
Greatly 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.
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.
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.
Lends dry, crisp character and strong rye flavor. Use 5-10%.