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

    usd0.72 - usd1.42
    Generally a neutral flavour, used to reduce maltiness of beer Produces beer with a milder, less malty flavour Uses: Primarily for light Bohemian and Pilsner lagers These are mash ready and will provide subtle flavor and mouthfeel contributions to beer...
    usd0.72 - usd1.42
  • Flaked Oats

    usd0.72 - usd1.42
    Adds body, mouth feel and head retention to the beer Used in oatmeal stouts and porters Adds substantial protein haze to light beers Protein rest recommended unless flakes are pregelatinized
    usd0.72 - usd1.42
  • Rice Hulls

    usd1.13 - usd2.25
    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 inert Good for wheat beers, Wits, and others that have high protein mashes.
    usd1.13 - usd2.25
  • Toasted Barley Flakes

    OIO

    usd1.42
    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
    usd1.42
  • Toasted Wheat Flakes

    usd0.72 - usd1.42
    Flaked wheat adds to increased body and foam retention Used in place of raw or torrified wheat for faster conversion and better yield. May be used in small amounts to improve head retention and body Examples: Belgian White beer, Wit
    usd0.72 - usd1.42