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What Are Flaked Brewing Grains & Adjuncts?
Flaked grains are unmalted adjuncts that have been steam-rolled and pre-gelatinized, allowing them to be added directly to the mash without separate cereal cooking. Unlike base malts, they do not contain significant enzymatic power, so they rely on enzymes from base malt to convert their starches into fermentable sugars.
Brewing adjuncts are used to adjust texture, foam stability, fermentability, and overall beer character. They can make a beer softer and hazier, lighter and crisper, or richer and fuller depending on how they’re used.
Popular Flaked Grains for Brewing
- Flaked Oats – Adds silky mouthfeel and haze; ideal for NEIPAs and oatmeal stouts.
- Flaked Maize (Corn) – Lightens body and color; common in cream ales and American lagers.
- Flaked Rice – Creates a clean, crisp finish with lighter body.
- Flaked Wheat – Improves head retention and adds soft grain character.
- Flaked Rye – Contributes subtle spice and fuller texture.
- Rice Hulls – Improves mash flow and prevents stuck sparges (adds no flavor).
How to Use Flaked Grains in Brewing
Because flaked grains are pre-gelatinized, they can be added directly to the mash. However, they must be mashed with enzymatic base malt such as base malts to ensure proper starch conversion.
- 5–10% – Light body enhancement and improved head retention.
- 10–20% – Noticeable texture and mouthfeel changes.
- 20%+ – Significant impact on haze, creaminess, or dryness depending on grain type.
Pair flaked grains with specialty malts for added depth, hops for home brewing for balance, and beer yeast to shape final flavor and fermentation character.
Build Better Texture & Balance
Flaked brewing grains allow you to refine mouthfeel and structure without dramatically altering flavor. Whether you're brewing a hazy IPA, crisp lager, Belgian-style ale, or oatmeal stout, adjunct grains help you dial in body and performance.
Frequently Asked Questions
What are flaked brewing grains?
Flaked grains are unmalted adjuncts that have been steam-rolled and pre-gelatinized so they can be added directly to the mash. They modify texture, body, foam, and fermentability.
Do flaked grains need to be mashed?
Yes. Flaked grains must be mashed with enzymatic base malt so their starches can convert into fermentable sugars. They cannot be used alone.
How much flaked grain should I use?
Most recipes use 5–20% depending on the style. Higher percentages increase body, haze, or dryness depending on the specific grain.
What is the difference between flaked oats and flaked wheat?
Flaked oats add creaminess and soft mouthfeel, while flaked wheat primarily improves head retention and contributes a lighter grain character.
Are rice hulls fermentable?
No. Rice hulls add no flavor or fermentable sugars. They are used strictly to improve mash flow and reduce the risk of a stuck sparge.
Fine-Tune Your Beer’s Texture
With Craft a Brew’s Flaked Brewing Grains & Adjuncts, you can adjust mouthfeel, foam, clarity, and fermentability with precision. Whether you're chasing pillowy haze or crisp drinkability, the right adjunct makes the difference.
