Adjuncts

Briess • North America

Barley (Pregelatinized Flakes)

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.

• Yield: 32.4 oe
• Color: 1.7 L

Barley Flaked

Helps head retention, imparts creamy smoothness. For porters and stouts.

• Yield: 31.9 oe
• Color: 2.2 L

Gilbertson & Page

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.

• Yield: 32.2 oe
• Color: 1 L

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.

• Yield: 31.9 oe
• Color: 2.2 L

Dark Candi Inc. • Belgium

Belgian Candi Syrup

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.

• Yield: 31.0 oe
• Color: 80 L

Briess • North America

Blonde RoastOat™ Malt

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

• Yield: 33.6 oe
• Color: 6 L

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.

• Yield: 45.8 oe
• Color: 75 L

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.

• Yield: 45.8 oe
• Color: 0.5 L

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.

• Yield: 45.8 oe
• Color: 275 L

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.

• Yield: 37.7 oe
• Color: 0.5 L

Gilbertson & Page

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.

• Yield: 38.3 oe
• Color: 0.7 L

Corn Grits

Imparts a corn/grain taste. Use in American lagers.

• Yield: 36.8 oe
• Color: 0.5 L

Corn Sugar

Use in priming beer or in extract recipes where flaked maize would be used in a mash.

• Yield: 36.8 oe
• Color: 0 L

Dark Brown Sugar

Imparts rich, sweet flavor. Use in Scottish ales, old ales and holiday beers.

• Yield: 45.8 oe
• Color: 60 L

Honey

Imparts sweet and dry taste. For honey and brown ales. Also: specialty ales.

• Yield: 31.9 oe
• Color: 0.09 L

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.

• Yield: 45.8 oe
• Color: 0 L

Lactose

Adds sweetness and body. Use in sweet or milk stouts.

• Yield: 43.0 oe
• Color: 0 L

Light Brown Sugar

Imparts rich, sweet flavor. Use in Scottish ales, old ales and holiday beers.

• Yield: 45.8 oe
• Color: 40 L

Lyle's Golden Syrup

Increases alcohol without flavor. Liquid invert sugar.

• Yield: 35.8 oe
• Color: 0 L

Malto Dextrin

Adds body and mouthfeel. For all extract beers. Does not ferment.

• Yield: 42.8 oe
• Color: 0 L