BeerTools Brewing Ingredients - Brewing Adjuncts and Sugars

Ingredients > Brewing Adjuncts and Sugars
Barley (Pregelatinized Flakes)	North America	Characteristics & Applications: • Pregelatinized Barley Flakes have been produced specifically for brewing, developing characteristics necessary for easy and efficient use in a brewhouse. The process of gelatinizing makes the starches readily soluble and digestible by the naturally occurring enzymes in barley malt. This allows the flakes to be incorporated directly into the mash with other grains. • Because flakes have a large surface area and are pre-cooked, they hydrate and disintegrate quickly. Filtration time will be normal. • There is no need to mill Barley Flakes. However, they can be put through the mill if that is the easiest means of adding them to the mash. • Use Barley Flakes as an adjunct in all-grain brews to produce a lighter colored finished beer without lowering the original gravity. • Use in place of corn as an adjunct to eliminate corn flavor in the finished beer. • Use at 10-25% of total grist to produce a light colored, mild flavored, dry beer.
Barley Flaked		Helps head retention, imparts creamy smoothness. For porters and stouts.
Barley Flakes		Mash Ready Barley Flakes will lend a rich, grainy taste and will increase head retention, creaminess, and body. Can be used in amounts of up to 40% of grist total.
Barley Raw		Raw, unmalted barley can be used to add body to your beer. Use in homebrew requires very fine milling combined with a decoction or multi-stage mash. Performs best when used in small quantities with well modified grains.
Belgian Candi Syrup	Belgium	Candi syrup is a by-product of the candi sugar making process. Candi syrup has a more intense flavor and deeper color than rock candi sugar.
Blonde RoastOat™ Malt	North America	These oats have been germinated before sending on to the roaster to drive some seriously oaty flavors. Clocking in at 6°L with a light roast flavor and mild sweetness that will add complexity to almost any beer style — this oat malt truly enhances mouthfeel and a toasty, oaty flavor. 7652, 7749
Candi Sugar Amber		Smooth taste, good head retention, sweet aroma and high gravity without being apparent. Use in Belgian and holiday ales. Use clear for tripels, amber for dubbels, and dark is used in brown beer and strong golden ales.
Candi Sugar Clear		Smooth taste, good head retention, sweet aroma and high gravity without being apparent. Use in Belgian and holiday ales. Use clear for tripels, amber for dubbels, and dark is used in brown beer and strong golden ales.
Candi Sugar Dark		Smooth taste, good head retention, sweet aroma and high gravity without being apparent. Use in Belgian and holiday ales. Use clear for tripels, amber for dubbels, and dark is used in brown beer and strong golden ales.
Corn Flaked (Maize)		Generally a neutral flavor, used to reduce maltiness of beer. Produces beer with a milder, less malty flavor. Uses: Primarily for light Bohemian and Pilsner lagers.
Corn Flakes		Mash Ready Corn Flakes will provide depth of character to lighter beers when used in moderate quantities. Can be used in amounts of up to 40% of grist total.
Corn Grits		Imparts a corn/grain taste. Use in American lagers.
Corn Sugar		Use in priming beer or in extract recipes where flaked maize would be used in a mash.
Dark Brown Sugar		Imparts rich, sweet flavor. Use in Scottish ales, old ales and holiday beers.
Honey		Imparts sweet and dry taste. For honey and brown ales. Also: specialty ales.
Invert Sugar		Increases alcohol. Use in some Belgian or English ales. Made from sucrose & is 5-10% less fermentable than sucrose. Does not contain dextrins.
Lactose		Adds sweetness and body. Use in sweet or milk stouts.
Light Brown Sugar		Imparts rich, sweet flavor. Use in Scottish ales, old ales and holiday beers.
Lyle's Golden Syrup		Increases alcohol without flavor. Liquid invert sugar.
Malto Dextrin		Adds body and mouthfeel. For all extract beers. Does not ferment.
Maple Syrup		Imparts a dry, woodsy flavor if used in the boil. If beer is bottled with it, it gives it a smooth sweet, maple taste. Use in maple ales, pale ales, brown ales and porters.
Millet Raw		used in traditional beer brewing
Molasses		Imparts strong sweet flavor. Use in stouts and porters.
Oat Flakes		Steamed, not roasted, Mash Ready Oat Flakes will add a distinct full-bodied flavor and creamy texture. Can be used in amounts of up to 30% of grist total.
Oat Hulls		Oat Hulls are used as a filter medium, mostly used in all grain wheat beers to help prevent a stuck mash.
Oats (Pregelatinized Flakes)	North America	Characteristics & Applications: • Pregelatinized Oat Flakes have been produced specifically for brewing, developing characteristics necessary for easy and efficient use in a brewhouse. The process of gelatinizing makes the starches readily soluble and digestible by the naturally occurring enzymes in barley malt. This allows the flakes to be incorporated directly into the mash with other grains. • Because flakes have a large surface area and are pre-cooked, they hydrate and disintegrate quickly. Filtration time will be normal. • There is no need to mill Oat Flakes. However, they can be put through the mill if that is the easiest means of adding them to the mash. • Oat Flakes have been dehulled before being cooked and flaked. Although the flakes are readily attacked by the malt enzymes, yield will be slightly lower than with other Pregelatinized Flakes. • Oat Flakes have a very distinctive “sticky” mouthfeel which is noticeable even when used in small amounts. • Use 5-25% of the total grist for an Oatmeal Stout. • Use a small percentage in Belgian Wit Beers.
Oats Flaked		Belgian White Ale(wit), other specialty beers.
Oats Raw		Adds body, mouth feel and head retention to the beer Creates chill haze in lighter beers, so is primarily used in dark ones.
PlatinumSwaen© Oat	Europe	Malted oats. Adds body, mouth feel and head retention to the beer. Creates chill haze in lighter beers, so is primarily used in dark ones. Results: Fuller body and mouthfeel.
PlatinumSwaen© Oat Flakes	Europe	The grains should be directly added during the mashing process. Flaked oat brings the characteristics of raw oat and used to improve foam stability and balance malt with high solubility. Gives more body and complexity to the beer with nutty hints. Results: Slightly nutty but not bitter notes.
PlatinumSwaen© Rye	Europe	PlatinumSwaen©Rye enhances the aroma of beers with typical rye flavour. Also used for giving better head retention. Results: Typical roasty aroma. Enhances deeper colour.
PlatinumSwaen© Sauer	Europe	PlatinumSwaen©Sauer is a barley malt acidified with lactobacilli for the ph-reduction of the mash. Causes an improvement in the action of hydrolytic enzymes and also offers advantages in brewing water with low residual alkalinity. Results: Correction of the pH value during fermentation.
PlatinumSwaen© Smoke	Europe	PlatinumSwaen Smoke malt is smoked with beech wood. It gives the beer a typical smoked aroma and taste. Results: Smoked aroma and taste.
PlatinumSwaen© Spelt	Europe	Fine combination of typical spelt and malt aromas. Nice spicy notes with a touch of hazelnut. Results: Spicyness and mouthfeel.
PlatinumSwaen© Wheat Flakes	Europe	The grains should be directly added during the mashing process. Flaked wheat brings many of the characteristics of raw wheat and used to improve foam stability and balance malt with high solubility. Gives more body and complexity to the beer. Results: Bread notes, fuller body. Rounded mouth feel.
Rice (Pregelatinized Flakes)	North America	Characteristics & Applications: • Pregelatinized Rice Flakes have been produced specifically for brewing, developing characteristics necessary for easy and efficient use in a brewhouse. The process of gelatinizing makes the starches readily soluble and digestible by the naturally occurring enzymes in barley malt. This allows the flakes to be incorporated directly into the mash with other grains. • Because flakes have a large surface area and are pre-cooked, they hydrate and disintegrate quickly. Filtration time will be normal. • There is no need to mill Rice Flakes. However, they can be put through the mill if that is the easiest means of adding them to the mash. • Pregelatinized Rice Flakes are made from medium-grain rice and produce a light, clean and crisp characteristic to the finished beer. • Use a slightly lower conversion temperature and extend the conversion time 15 minutes to obtain maximum efficiency. • Use up to 40% as a cereal adjunct in the total grist.
Rice Flaked		Used to add fermentables without increasing body or flavor. Produces a milder, less grainy tasting beer. Examples: American lagers, Bohemian lagers, Pilsners
Rice Flakes		Mash Ready Rice Flakes will provide a light, crisp finish to your beer. Can be used in amounts of up to 25% of grist total.
Rice Hulls		Rice Hulls are used as a filter medium, mostly used in all grain wheat beers to help prevent a stuck mash.
Rice Raw		Lightens flavor without taste. Use in American and Asian lagers.
Rice Syrup		Used like other rice adjuncts in American and Japenes lagers to provide a dry, clean taste and light body. Adds gravity without changing body or flavor substantially. Use in place of corn sugar in small quantities.
Rye (Pregelatinized Flakes)	North America	Characteristics & Applications: • Pregelatinized Rye Flakes have been produced specifically for brewing, developing characteristics necessary for easy and efficient use in a brewhouse. The process of gelatinizing makes the starches readily soluble and digestible by the naturally occurring enzymes in barley malt. This allows the flakes to be incorporated directly into the mash with other grains. • Because flakes have a large surface area and are pre-cooked, they hydrate and disintegrate quickly. Filtration time will be normal. • There is no need to mill Rye Flakes. However, they can be put through the mill if that is the easiest means of adding them to the mash. • Pregelatinized Rye Flakes are made from choice rye that is guaranteed ergo-free. Rye Flakes contribute a very clean, distinctive rye flavor. • Use up to 40% as a cereal adjunct in the total grist to create Rye Beer. • Start at 5-10% and increase in increments of 5% because of the concentrated flavor of Rye Flakes.
Rye Flaked		Imparts a dry, crisp character. Use in rye beers.
Rye Flakes		Mash Ready Rye Flakes will lend a dry, crisp character and a strong rye flavor. Can be used in amounts of up to 20% of grist total, but 5 - 10% is preferred.
Rye Raw		Contributes glyco-proteins to enhance foam stability.
Soft Red Wheat (Pregelatinized Flakes)	North America	Characteristics & Applications: • Pregelatinized Red Wheat Flakes have been produced specifically for brewing, developing characteristics necessary for easy and efficient use in a brewhouse. The process of gelatinizing makes the starches readily soluble and digestible by the naturally occurring enzymes in barley malt. This allows the flakes to be incorporated directly into the mash with other grains. • Because flakes have a large surface area and are pre-cooked, they hydrate and disintegrate quickly. Filtration time will be normal. • There is no need to mill Red Wheat Flakes. However, they can be put through the mill if that is the easiest means of adding them to the mash. • Pregelatinized Red Wheat Flakes can be used in place of Wheat Malt to make Wheat Beer. Flakes will yield a different flavor profile than Wheat Malt. • Use up to 40% as a cereal adjunct in the total grist • Use in the production of Belgian Wit Beers • Use 0.5-1.0% to a standard brew to increase foam stability.
Torrified Barley		A whole kernel version of our popular barley flakes. This is a whole kernel grain and will require milling.
Torrified Wheat		A whole kernel version of our popular wheat flakes. This is a whole kernel grain and will require milling.
Torrified Wheat		Helps head retention and mouthfeel, used in some pale ales.
Treacle		Imparts intense, sweet flavor. A British mixture of molasses, invert sugar and golden syrup (corn syrup). Use in dark English ales.
Wheat Flaked		Belgian White Ale(wit), other specialty beers.
Wheat Flakes		Mash Ready Wheat Flakes will greatly increase head retention and body when used in an amount as low as 8% of your total grist. Can be used in amounts of up to 40% of grist total.
Wheat Raw		Contributes glyco-proteins to enhance foam stability.
White Table Sugar (Sucrose)		Common household table/baking sugar. Lightens flavor and body of beer. Can contribute a cider-like flavor to the beer if not cold-fermented or used in large quantities.
Yellow Corn (Pregelatinized Flakes)	North America	Characteristics & Applications: • Pregelatinized Yellow Corn Flakes can be used as a cereal adjunct. The flakes can be added to the mash without first using a cereal cooker. The pregelatinized flakes will give a higher yield and a more trouble-free brew than a conventional flaked corn. Also, the corn has been degermed (the oil removed), thus eliminating rancidity. • Using Pregelatinized Yellow Corn Flakes as an adjunct produces a lower color in the finished beer without lowering the original gravity. • Pregelatinized Yellow Corn Flakes produce a beer with a mild, less malty flavor • Pregelatinized Yellow Corn Flakes produce a drier, more crisp beer. • Use up to 40% as a cereal adjunct in the total grist • Add directly to the mash with the malts. Do not mill. A single or multiple temperature infusion can be used. Conversion time and lautering time will be normal.

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