Beer Making
Unmalted grains are collectively known as adjuncts. They are used for various reasons, e.g. colour, head retention, flavour etc. As unmalted grains have no diastatic enzymes they have to be mashed with pale or lager malt.
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Torrefied Wheat Flakes
from £1.70
Available whole and flaked, this grain is used extensively to promote head retention in Bitters. Its use is definitely recommended in all recipes where a good firm head is required. Ideal for brewing Belgian Witbier.
United Kingdom
Maximum Percentage 10% (or up to 40% for Witbier)
