Updated Briess COVID-19 statement

Flakes & Adjuncts

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 checkpoints 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. 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.

Brewers Barley Flakes

Slightly grainy

Use as an adjunct in all-grain brews to produce a lighter colored finished beer without lowering the original gravity. The flakes can be incorporated directly into your mash with other grains because they have a large surface area and are pre-cooked so they hydrate and disintegrate quickly. They can be used in place of corn as an adjunct to eliminate corn flavor in the finished beer.

1.8
SRM
8%
Moisture
75%
Yield on
grind
Usage Levels / Applications
10-25% Of total grist to produce a light colored, mild flavored, dry beer

Brewers Brown Rice Flakes

Mild nutty

These rice flakes are made specifically for brewing, developing characteristics necessary for easy and efficient use in a brewhouse. They have a large surface area and are pre-cooked, so they hydrate and disintegrate quickly and offer a light, clean, and crisp character to the finished beer.

1
SRM
7%
Moisture
65%
Yield on
grind
Usage Levels / Applications
Use up to 40% As a cereal adjunct in the total grist

Brewers Oat Flakes

Clean oaty

These oat flakes add a smooth, rich enjoyable texture to stouts and have a very distinctive “sticky” mouthfeel which is noticeable even when used in small amounts. They have a large surface area and are pre-cooked, so they hydrate and disintegrate quickly.

2.5
SRM
8%
Moisture
70%
Yield on
grind
Usage Levels / Applications
5-25% Of total grist for an Oatmeal Stout. Use a small percentage in Belgian Wit beers

Brewers Red Wheat Flakes

Slightly nutty

These wheat flakes are great in the production of Belgian Wit beers and increase foam stability. They have a large surface area and are pre-cooked, so they hydrate and disintegrate quickly.

2
SRM
7%
Moisture
70%
Yield on
grind
Usage Levels / Applications
0.5 – 1% Add to a standard brew to increase foam stability
Up to 40% Cereal adjunct in the total grist

Brewers Rye Flakes

Distinctive rye

Use these rye flakes to contribute a very clean, distinctive rye flavor. They have a large surface area and are pre-cooked, so they hydrate and disintegrate quickly. They are made from choice rye that is guaranteed ergot-free.

2
SRM
7.5%
Moisture
71%
Yield on
grind
Usage Levels / Applications
5-10% Start here and increase in increments of 5% because of the concentrated flavor of Rye Flakes
Up to 40% As a cereal adjunct in the total grist to create Rye beer

Brewers Torrified Wheat

Slightly nutty

The torrified wheat has been heat-treated to break the cellular structure, allowing more rapid hydration and malt enzymes to more completely attack the starches and protein. They can be used in place of raw wheat when making Belgian-style White and Wit beers. Advantages over raw wheat include normal conversion time and higher yield. To decrease lautering time, include a small amount of rice hulls.

1.5
SRM
7.5%
Moisture
78%
Yield on
grind
Usage Levels / Applications
Up to 40% Of the total grist bill

Brewers Yellow Corn Flakes Non-GMO

Fresh corn flavor

Use to produce a beer with mild, less malty flavor and a drier, more crisp beer. These can be used as a cereal adjunct and can be added to the mash without first using a cereal cooker. The pregelatinized flakes will give a higher yield and a more trouble-free brew than conventional flaked corn. You can add them directly to the mash with the malt without having to mill.

0.8
SRM
7%
Moisture
80%
Yield on
grind
Usage Levels / Applications
Up to 40% As a cereal adjunct in the total grist

Rice Hulls

No added flavor

Rice Hulls are a filtering aid that improves the speed of vorlauf and lautering. They are particularly effective when brewing high gravity beers with a big grist, beer made with high percentages of specialty malts, and wheat and rye beers.

0
SRM
Usage Levels / Applications
Add 2-5% Directly to the mash before lautering

Rye Raw

Dry, spicy rye

This malt imparts a unique spiciness and full body. It is great for use in Rye beers.

3.0
SRM
12%
Moisture
77%
Yield on
grind
Usage Levels / Applications
5-10% Of total grist bill

Rye Raw Flour

Dry, spicy rye

This malt imparts a unique spiciness and full body. It is great for use in Rye beers.

3.0
SRM
12%
Moisture
77%
Yield on
grind
Usage Levels / Applications
5-10% Of total grist bill

Yellow Corn Raw

Use for American pilsners and lagers to lighten beer body, decrease haziness, stabilize flavor, and add depth.

2.0
SRM
13%
Moisture
86.6%
Yield on
grind
Usage Levels / Applications
Click the Product Details button for more technical info

Yellow Corn Raw Flour Non-GMO

Fresh corn flavor

Use to produce a mild, less malty, drier, more crisp flavor. These can be used as a cereal adjunct and can be added to the mash without first using a cereal cooker.

0.8
SRM
7%
Moisture
80%
Yield on
grind
Usage Levels / Applications
Up to 40% As a cereal adjunct in the total grist

Let Us Find Your Perfect Malt

Contact Us How to Order