Adjuncts

Adjuncts

Our selection of brewing adjuncts can be used to add different flavours, mouthfeel, and even clarity to beer.  Additionally, brewing with adjuncts can help to lower production costs. From flaked rye to unmalted wheat, there is an adjunct that can accent practically any style of beer.

  • Flaked Corn

    Flaked Corn

    usd1.37
    Generally a neutral flavour, used to reduce maltiness of beerProduces beer with a milder, less malty flavourUses: Primarily for light Bohemian and Pilsner lagers These are mash ready and will provide subtle flavor and mouthfeel contributions to beer...
    usd1.37
  • Flaked Oats

    Flaked Oats

    usd1.43
    Adds body, mouth feel and head retention to the beerUsed in oatmeal stouts and portersAdds substantial protein haze to light beersProtein rest recommended unless flakes are pregelatinized
    usd1.43
  • Rice Hulls

    Rice Hulls

    usd2.20 - usd2.27
    Hulls are introduced to improve the speed of lautering when making high gravity or high adjunct beers.Hulls are neutral in flavour, body and color, and are inertGood for wheat beers, Wits, and others that have high protein mashes.
    usd2.20 - usd2.27
  • Toasted Barley Flakes Toasted Barley Flakes

    OIO

    Toasted Barley Flakes

    usd1.43
    These flakes are mash ready and can impart head retention, body, a creamy mouthfeel and subtle grain flavors. Suitable for up to 40% of grist total. This is a pre-gelatinized flaked grain and does not require milling
    usd1.43
  • Toasted Wheat Flakes

    Toasted Wheat Flakes

    usd1.43
    Flaked wheat adds to increased body and foam retentionUsed in place of raw or torrified wheat for faster conversion and better yield.May be used in small amounts to improve head retention and bodyExamples: Belgian White beer, Wit
    usd1.43