Flaked Rye - Adjuncts are sources of starch used to supplement the main barley malt in the mash (base malt). They also enhance beers and are a regular ingredient in certain styles, largely to create an additional feature, such as brewhouse extension, foam enhancement, greater mouthfeel and flavor and more turbidity.
They can also both reduce or increase the Total Nitrogen (TN) of a grist, while also reducing or increasing the colour. This process of part gelatinisation and flaking aids the mashing liquor to access the endosperm and negates the need to mill the product.
As an alternative to Malted Rye, Flaked Rye is mash ready and does not require milling. The adjunct has gained favor in many styles designed by craft brewers, especially in Rye Pale ale. Adds a strong rye spiciness, s strong cracker type flavor along with a dry, crisp character to the finished beer. Rye is the major grain component of Rogginbiers. 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.
Flaked Rye
Use flaked rye or the milled version in popular Imperial styles
Adds a spicy facet to Scottish ales and Pale ales or just about any style
With additions of 20% or more, it is highly recommended to include rice hulls to the grain bill to prevent stuck mashes
1lb package
Flaked Rye
Use flaked rye or the milled version in popular Imperial styles
Adds a spicy facet to Scottish ales and Pale ales or just about any style
With additions of 20% or more, it is highly recommended to include rice hulls to the grain bill to prevent stuck mashes
1lb package
