Flaked, Unmalted & Adjunct Grains

Flaked, Unmalted, and Adjunct Grains

Flaked and unmalted grains help adjust body, haze, foam, fermentability, and mash behavior. They are common in hazy IPAs, stouts, witbier, cream ale, American lager, farmhouse styles, and historical recipes.

Flaked oats and oat malt can add a soft, silky mouthfeel. Flaked wheat and wheat malt support foam and haze. Flaked corn and rice can lighten body and flavor. Rice hulls are not fermentable; they help the mash drain when a recipe uses huskless grains such as wheat, rye, or oats.

Some unmalted grains need enough enzymatic base malt in the mash to convert properly. If you are brewing from a recipe, follow the grain bill closely. If you are designing your own recipe, pair adjuncts with a reliable base malt.