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It produces a lighter color to the beer unlike those made only with malt. It also gives beer a lighter taste on the palate and emphasizes the hop aroma. They are cereal flakes where you can extract the sugars that give a special flavor to the beer. To obtain a good conversion of the fermentable sugars, the flakes...
Increases the body and consistency of the foam of our beer. Used in the production of Biere Blanche, Lámbica and some Grand Cru. It can be used between 20% and 40% of the total grain, as if a higher percentage is used there may be filtration problems. Cereal flakes used for their sugars that give beer a special...
The great advantage of rye flakes is that they provide deep, spicy aromas to beers, with a dense texture due to the presence of glucans. Its dense and sticky texture, in turn, make lautering (grain filtering, sparging) somewhat more complicated, so an amount above 20% of the total macerated grain is not usually...
The rice contains few proteins, in its use a drier beer is obtained, leaving a more noticeable hop aroma. Used in the flavor of Budweiser and some Heineken-type beers. Designed for the extraction of its sugars. Transfers a unique cereal flavor to beer. To obtain a good conversion of the fermentable sugars, the...
Practically tasteless, and their main objective is to increase the foam retention of beers. It also improves their body and gives them a spicy flavor. Recommended amount of use: Up to 5% of the total macerated grain. Used in the elaboration of Bitter and Stout styles. Average values per 100 g of product:Energy...
They are mainly used to increase the foam retention of beers. Used in white beers, some stouts and lately in ipas to add density. From the gelatinized cereal flakes it is possible to extract sugars that confer particular aromas to the beer. To obtain the conversion of starches into sugars, they must be macerated...
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