Adjuncts

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.

• Yield: 35.8 oe
• Color: 1.43 L

Briess • North America

Rye (Pregelatinized Flakes)

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.

• Yield: 29.9 oe
• Color: 4.6 L

Rye Flaked

Imparts a dry, crisp character. Use in rye beers.

• Yield: 32.0 oe
• Color: 2.8 L

Gilbertson & Page

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.

• Yield: 32.8 oe
• Color: 2 L

Rye Raw

Contributes glyco-proteins to enhance foam stability.

• Yield: 35.8 oe
• Color: 2.8 L

Briess • North America

Soft Red Wheat (Pregelatinized Flakes)

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.

• Yield: 32.4 oe
• Color: 1.6 L

Gilbertson & Page

Torrified Barley

A whole kernel version of our popular barley flakes. This is a whole kernel grain and will require milling.

• Yield: 32.2 oe
• Color: 0 L

Gilbertson & Page

Torrified Wheat

A whole kernel version of our popular wheat flakes. This is a whole kernel grain and will require milling.

• Yield: 34.4 oe
• Color: 1 L

Torrified Wheat

Helps head retention and mouthfeel, used in some pale ales.

• Yield: 32.0 oe
• Color: 1.25 L

Treacle

Imparts intense, sweet flavor. A British mixture of molasses, invert sugar and golden syrup (corn syrup). Use in dark English ales.

• Yield: 35.8 oe
• Color: 100 L

Wheat Flaked

Belgian White Ale(wit), other specialty beers.

• Yield: 35.8 oe
• Color: 2 L

Gilbertson & Page

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.

• Yield: 34.4 oe
• Color: 0 L

Wheat Raw

Contributes glyco-proteins to enhance foam stability.

• Yield: 35.8 oe
• Color: 2 L

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.

• Yield: 45.8 oe
• Color: 0 L

Briess • North America

Yellow Corn (Pregelatinized Flakes)

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.

• Yield: 35.8 oe
• Color: 0 L