These grains should be mashed with a portion of
malted barley.
|
| GR190 |
Flaked Barley - Adds body
and head retention. Often used in Stouts. |
| GR195 |
Flaked Corn - Lightens
body often used in American style beers. |
| GR200 |
Flaked Oats - Produces
the dry grainy flavor characteristic of Oatmeal Stout. |
| GR210 |
Flaked Rye - Produces a
sharp grainy taste in beer. Use small amounts. |
| GR215 |
Flaked Wheat - Adds extra
body and flavor to wheat beers. |
| GR205 |
Flaked Rice - Adds
fermentables without adding body or flavor. Produces a dry crispness. |
| GR275 |
Torrified Wheat - Popular
with British breweries, contributes a smooth flavor. |
Flaked Grains
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