Rice Hulls
(1898)
Used in helping prevent stuck sparges
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Torrified Red Wheat-Insta Grains
(1899)
Popular with the British breweries in the production of pale ale.
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Flaked Barley
(1900)
Produces lighter color in the final beer without lowering the final gravity.
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Flaked Maize
(1902)
Popular in the production of pre-prohibition pilsners. Adds subtle sweetness.
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Flaked Rice
(1903)
Provides more fermentables without increasing body and flavor.
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Flaked Oats
(1904)
Used in producing oatmeal stout.
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Flaked Rye
(1905)
Adds a crisp and slightly spicy character.
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Flaked Wheat
(1907)
Contributes less color than wheat malt and increases foam and head retention.
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