Flaked Grains 1 lb
Flaked and torrified grains are typically not malted and do not contain the necessary enzymes to convert starch and are sometime referred to as adjuncts. They instead are made by treating the cereal with steam and then crushing the grain between hot rollers. Common brewing grains in flaked form are oats, wheat, barley, rye, corn and rice. These flaked grains are generally used to add smoothness, mouthfeel, head retention and even flavor (or lack there of). American Pilsners and American Light Lagers often use a lot of Rice and Corn flakes since they allow you to brew a beer lighter in color and flavor than in comparison to an all barley version of the same beer.