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Flakes & Adjuncts
Products Overview

 

Flakes and Adjuncts


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We apply the same high quality standard to the production of brewers flakes as we do to malting. We start by sourcing only the highest quality raw grains. All grains are tested prior to purchase. Quality control check points continue throughout processing, and automated packaging assures that each bag is filled to within one ounce of its target 25-pound net weight. The multi-ply kraft paper bags have a moisture barrier liner for extended product shelf life.


Briess brewers flakes are pregelatinized specifically for brewing and branded as Insta Grains® ingredients. The process of gelatinizing the grains makes the starches readily soluble and digestible by the naturally occurring enzymes in barley malt. This allows the flakes to be added directly to the mash with other grains, eliminating the need for a cereal cooker.

Flakes and Adjuncts
Barley Flakes Adobe PDF download PDF
Lovibond Flavor Unique Characteristics/Applications
1.4 None

Pregelatinized. Use Barley Flakes as an adjunct in all-grain brews to produce a lighter colored finished beer without lowering the original gravity. Use in place of corn as an adjunct to eliminate corn flavor in the finished beer. Use at 10-25% of total grist to produce a light colored, mild flavored, dry beer.

Yellow Corn Flakes Adobe PDF download PDF
Lovibond Flavor Unique Characteristics/Applications
0.8

Corn

Pregelatinized. Using Yellow Corn Flakes as an adjunct produces a lower color in the finished beer without lowering the original gravity.Yellow Corn Flakes produce a beer with a mild, less malty flavor. Yellow Corn Flakes produce a drier, more crisp beer.

Oat Flakes Adobe PDF download PDF
Lovibond Flavor Unique Characteristics/Applications
2.5

Oat

Pregelatinized. Use 5-25% of the total grist for an Oatmeal Stout. Use a small percentage in Belgian Wit Beers.
Rice Flakes Adobe PDF download PDF
Lovibond Flavor Unique Characteristics/Applications
1.0

None

Pregelatinized. Briess Rice Flakes produce a light, clean and crisp characteristic to the finished beer. Use up to 40% as a ceral adjunct in the total grist.
Red Wheat Flakes Adobe PDF download PDF
Lovibond Flavor Unique Characteristics/Applications
2.0

Wheat

Pregelatinized. Red Wheat Flakes can be used in place of Wheat Malt to make Wheat Beer. Flakes will yield a different flavor profile than Wheat Malt. Use in theproduction of Belgian Wit Beers. Use up to 40% as a cereal adjunct in the total grist. Use 0.5-1.0% to a standard brew to increase foam stability.
Rye Flakes Adobe PDFdownload PDF
Lovibond Flavor Unique Characteristics/Applications
3.0

Rye

Pregelatinized. Rye Flakes contribute a very clean, distinctive rye flavor. Use to to 40% as a cereal adjunct in the total grist to create rye Beer. Start at 5-10% and increase in increments of 5% because of the concentrated flavor of Rye Flakes..

Torrified Wheat Adobe PDF download PDF
Lovibond Flavor Unique Characteristics/Applications
1.5

Wheat

Torrified Wheat is short for Insta Grains® Soft Red Wheat Whole Kernel. Heat treated to break the cellular structure, allowing more rapid hydration and malt enzymes to more completely attack the starches and protein. Use up to 40% of the total grist bill.

Rice Hulls Adobe PDF download PDF
Lovibond Flavor Unique Characteristics/Applications
None

None

Lautering aid.

White Wheat Raw
Red Wheat Raw

Adobe PDF download Raw White Wheat PDF
Adobe PDF download Raw Red Wheat PDF
Lovibond Flavor Unique Characteristics/Applications
2.0

Wheat

Belgian Wheat Beers
Enhances Foam


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Adjuncts