Adjuncts

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.

• Yield: 29.9 oe
• Color: 35 L

Millet Raw

used in traditional beer brewing

• Yield: 36.8 oe
• Color: 0 L

Molasses

Imparts strong sweet flavor. Use in stouts and porters.

• Yield: 35.8 oe
• Color: 80 L

Gilbertson & Page

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.

• Yield: 31.9 oe
• Color: 1.5 L

Oat Hulls

Oat Hulls are used as a filter medium, mostly used in all grain wheat beers to help prevent a stuck mash.

• Yield: 0.0 oe
• Color: 0 L

Briess • North America

Oats (Pregelatinized Flakes)

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.

• Yield: 36.3 oe
• Color: 0 L

Oats Flaked

Belgian White Ale(wit), other specialty beers.

• Yield: 31.0 oe
• Color: 2.2 L

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.

• Yield: 32.9 oe
• Color: 2.2 L

The Swaen • Europe

PlatinumSwaen© Oat

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.

• Yield: 32.7 oe
• Color: 1.90355 L

The Swaen • Europe

PlatinumSwaen© Oat Flakes

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.

• Yield: 35.6 oe
• Color: 1.42132 L

The Swaen • Europe

PlatinumSwaen© Rye

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.

• Yield: 36.2 oe
• Color: 4 L

The Swaen • Europe

PlatinumSwaen© Sauer

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.

• Yield: 0.0 oe
• Color: 7.1066 L

The Swaen • Europe

PlatinumSwaen© Smoke

PlatinumSwaen Smoke malt is smoked with beech wood. It gives the beer a typical smoked aroma and taste. Results: Smoked aroma and taste.

• Yield: 35.1 oe
• Color: 3.04569 L

The Swaen • Europe

PlatinumSwaen© Spelt

Fine combination of typical spelt and malt aromas. Nice spicy notes with a touch of hazelnut. Results: Spicyness and mouthfeel.

• Yield: 35.5 oe
• Color: 3.80711 L

The Swaen • Europe

PlatinumSwaen© Wheat Flakes

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.

• Yield: 30.4 oe
• Color: 1.52284 L

Briess • North America

Rice (Pregelatinized Flakes)

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.

• Yield: 29.4 oe
• Color: 1 L

Rice Flaked

Used to add fermentables without increasing body or flavor. Produces a milder, less grainy tasting beer. Examples: American lagers, Bohemian lagers, Pilsners

• Yield: 37.7 oe
• Color: 0.5 L

Gilbertson & Page

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.

• Yield: 36.2 oe
• Color: 0.7 L

Rice Hulls

Rice Hulls are used as a filter medium, mostly used in all grain wheat beers to help prevent a stuck mash.

• Yield: 0.0 oe
• Color: 0 L

Rice Raw

Lightens flavor without taste. Use in American and Asian lagers.

• Yield: 37.7 oe
• Color: 0.5 L