Equipment Glossary Acknowledgements


Site Map
Introduction
Section 1
Brewing Your First Beer With Malt Extract
Section 2
Brewing Your First Extract and Specialty Grain Beer
12 What is Malted Grain?
13 Steeping Specialty Grains
Section 3
Brewing Your First All-Grain Beer
Section 4
Formulating Recipes and Solutions

 

 

[an error occurred while processing this directive]

 

Chapter 12 - What is Malted Grain?

12.2 Other Grains and Adjuncts

Oatmeal 1 L Oats are wonderful in a porter or stout. Oatmeal lends a smooth, silky mouthfeel and a creaminess to a stout that must be tasted to be understood. Oats are available whole, steel-cut (i.e. grits), rolled, and flaked. Rolled and flaked oats have had their starches gelatinized (made soluble) by heat and pressure, and are most readily available as "Instant Oatmeal" in the grocery store. Whole oats and "Old Fashioned Rolled Oats" have not had the degree of gelatinization that Instant have had and must be cooked before adding to the mash. "Quick" oatmeal has had a degree of gelatinization but does benefit from being cooked before adding to the mash. Cook according to the directions on the box (but add more water) to ensure that the starches will be fully utilized. Use 0.5-1.5 lb. per 5 gal batch. Oats need to be mashed with barley malt (and its enzymes) for conversion.

Flaked Corn (Maize) Flaked corn is a common adjunct in British bitters and milds and used to be used extensively in American light lager (although today corn grits are more common). Properly used, corn will lighten the color and body of the beer without overpowering the flavor. Use 0.5-2 lb. per 5 gal batch. Corn must be mashed with base malt.

Flaked Barley 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 0.5-1 lb. per 5 gal batch. Flaked barley must be mashed with base malt.

Flaked Wheat 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 wheat adds more wheat flavor "sharpness" than malted wheat. Use 0.5-2 lb. per 5 gal batch. Must be mashed with base malt.

Flaked Rice Rice is the other principal adjunct used in American and Japanese light lagers. Rice has very little flavor and makes for a drier tasting beer than corn. Use 0.5-2 lb. per 5 gal batch. It must be mashed with base malt.

Oat and Rice Hulls Not an adjunct per se, the hulls of oats and rice are not fermentable, but they can be useful in the mash. The hulls provide bulk and help prevent the mash from settling and becoming stuck during the sparge. This can be very helpful when making wheat or rye beers with a low percentage of barley malt and barley husks. Use 2 - 4 quarts of oat or rice hulls for 6 - 10 lbs. of wheat if doing an all-wheat beer. Rinse thoroughly before using.

Previous Page Next Page
What is Malted Grain?
12.0
Barley Malt Defined
12.1
Malt Types and Usages
12.2
Other Grains and Adjuncts
12.3
Extraction and Maximum Yield
12.4
Extract Efficiency and Typical Yield
12.4.1
Table of Typical Malt Yields
12.5
Mash Efficiency
12.6
Planning Malt Quantities for a Recipe
Real Beer Page

Buy the print edition
Appendix A - Using Hydrometers
Appendix B - Brewing Metallurgy
Appendix C - Chillers
Appendix D - Building a Mash/Lauter Tun
Appendix E - Metric Conversions
Appendix F - Recommended Reading

Search How To Brew:




All material copyright 1999, John Palmer