Infrared heat treated to break the cellular structure, allowing more rapid hydration and enzymatic reaction. Use up to 40% of the total bill. Contains no active enzyme.
Pre-gelatinized, ready for mashing! Used in a wide variety of styles, particularly in Hefeweizen or Belgian Wit. Contributes to head retention as well as a softer, more pillowy texture.
Superior Rice Flakes from Canada Malting.
Wheat and Rye malts do not have husks along with flaked rice, corn, wheat, barley and rye. Using these malts and flaked grains can lead to a stuck mash. The addition of rice hulls helps to create channels for your wort to filter through your mash. Dosage is typically 10% by weight of the malts without husks in your mash. If you have 5 pounds of malted wheat, rye, flaked wheat, flaked rye, flaked barley or flaked corn in your grain bill, you should add 1/2 pound of rice hulls to your mash and mix in thoroughly.
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