The main grain for boubon! Also well-suited for American lagers, Mexican lagers and Cream Ales. Pre-gelatinized, so no need for boiling prior to mashing!
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.
The main grain for boubon! Also well-suited for American lagers, Mexican lagers and Cream Ales. Pre-gelatinized, so no need for boiling prior to mashing!
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.
.
.
50lbs of rice hulls, helps to prevent a stuck mash.
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.
