Flaked & Torrified

Flaked maize is a flaked corn product. It is popular in the production of pre-prohibition pilsners, and is sometimes used in other styles, such as British bitters and milds. A small amount may be added to beers to add subtle sweetness and fermentables without adding color. In larger amounts it may add a corn note as well, which can be pleasant and appropriate in beers such as cream ales. Flaked maize must be mashed with base malt.

NOTE: Full bags of this product do not qualify for flat rate shipping!

Flaked barley is an unmalted flaked product. It must be mashed with other malts that have excess diastatic power. Because of the high amount of proteins, flaked barley is often used to add body, creaminess and head retention in beers. It is often used in making classic dry Irish stouts. Use at a rate of 1/2 to 1 lb. per 5 gallon batch, or more if desired.

NOTE: Full bags of this product do not qualify for flat rate shipping!

Flaked oats are a pregelatinized form of oats that lend an incredible texture that is described as creamy and silky to beers. For this reason, they are often used to make oatmeal stouts. Use at a rate of 0.5 to 1.5 lbs. per 5 gallon batch. Flaked oats must be mashed with base malt for conversion.

NOTE: Full bags of this product do not qualify for flat rate shipping!

Flaked rye undergoes gelatinizing during processing. Heavy rollers press the rye grains under extreme temperature and pressure, allowing them to be mashed with base malt. Rye is spicy, and adds a wonderful spice note to beers that goes well in rye IPAs and pale ales, as well as some porters and stouts. They can also have a drying effect in the finished beer.

NOTE: Full bags of this product do not qualify for flat rate shipping!

Flaked maize is a flaked corn product. It is popular in the production of pre-prohibition pilsners, and is sometimes used in other styles, such as British bitters and milds. A small amount may be added to beers to add subtle sweetness and fermentables without adding color. In larger amounts it may add a corn note as well, which can be pleasant and appropriate in beers such as cream ales. Flaked maize must be mashed with base malt.

NOTE: Full bags of this product do not qualify for flat rate shipping!

Rice flakes will provide a light, crisp finish to beer. They are used mainly in American and Japanese light lagers, although they are becoming popular in other beer styles as well because of their fermentable contributions and low flavor impact. Flaked rice tends to leave beers drier than flaked maize, with a more neutral flavor profile. Mash ready.

NOTE: Full bags of this product do not qualify for flat rate shipping!

Flaked barley is an unmalted flaked product. It must be mashed with other malts that have excess diastatic power. Because of the high amount of proteins, flaked barley is often used to add body, creaminess and head retention in beers. It is often used in making classic dry Irish stouts. Use at a rate of 1/2 to 1 lb. per 5 gallon batch, or more if desired.

NOTE: Full bags of this product do not qualify for flat rate shipping!

Flaked rye undergoes gelatinizing during processing. Heavy rollers press the rye grains under extreme temperature and pressure, allowing them to be mashed with base malt. Rye is spicy, and adds a wonderful spice note to beers that goes well in rye IPAs and pale ales, as well as some porters and stouts. They can also have a drying effect in the finished beer.

NOTE: Full bags of this product do not qualify for flat rate shipping!

Rice flakes will provide a light, crisp finish to beer. They are used mainly in American and Japanese light lagers, although they are becoming popular in other beer styles as well because of their fermentable contributions and low flavor impact. Flaked rice tends to leave beers drier than flaked maize, with a more neutral flavor profile. Mash ready.

NOTE: Full bags of this product do not qualify for flat rate shipping!

Flaked maize is a flaked corn product. It is popular in the production of pre-prohibition pilsners, and is sometimes used in other styles, such as British bitters and milds. A small amount may be added to beers to add subtle sweetness and fermentables without adding color. In larger amounts it may add a corn note as well, which can be pleasant and appropriate in beers such as cream ales. Flaked maize must be mashed with base malt.

NOTE: Full bags of this product do not qualify for flat rate shipping!

Torrified wheat is an unmalted whole-kernel wheat that has been heat treated and in a sense, "popped." This treatment results in a cellular breakdown that allows starches to be more readily hydrated and available for conversion by enzymes present in the mash. Torrified wheat needs to be mashed with other malted grains that have extra diastatic power for conversion, and must be milled. It can be used to add body, head retention and fermentables to a beer.

NOTE: Full bags of this product do not qualify for flat rate shipping!

Flaked wheat is an unmalted, gelatinized wheat product that can be added to the mash in many beers styles. Commonly used in American and German wheat beers, wits and lambics, flaked wheat contributes less color than wheat malt and increases foam and head retention. It can also add fermentables, and is known to give a sharper wheat character to beers than malted wheat kernels.

NOTE: Full bags of this product do not qualify for flat rate shipping!

Flaked oats are a pregelatinized form of oats that lend an incredible texture that is described as creamy and silky to beers. For this reason, they are often used to make oatmeal stouts. Use at a rate of 0.5 to 1.5 lbs. per 5 gallon batch. Flaked oats must be mashed with base malt for conversion.

NOTE: Full bags of this product do not qualify for flat rate shipping!