Rolled and Flaked Adjuncts

Flaked unmalted barley is often used in Stouts to provide protein for head retention and body. It can also be used in other strong ale styles. Use 250g-500g per 23L gal batch. Flaked barley must be mashed with base malt.

Wholegrain oats are produced from rolling the whole oat groat. This gives a distinctive coarse oat flake. Great for Oatmeal Stouts or adding small quantities to give a creamy head to any dark beer

Unmalted wheat is a common ingredient in wheat beers, including: American Wheat, Bavarian Weisse, and is essential to Belgian Lambic and Wit. It adds starch haze and high levels of protein. Flaked or Rolled wheat adds more wheat flavor "sharpness" than malted wheat.
Est. EBC: 3.20-4
Est. Lovibond: 1.6-1.8

Unmalted rye that has been de-husked, steamed, and then rolled between heated rollers to form flakes. Flaked Rye gives a dry, crisp, strong rye flavor to most ales.

Rice that has been parboiled and then rolled, flattened, and dried to produce flakes. Used for making dry Japanese style beers.