Cereals – Flaked Grain
A little extra for your beer
Some intensify a certain characteristic and add a unique aroma, while others affect the colour or boost the volume of fermentable sugars – cereals have a lot to offer.
The process starts by steam-cooking the grain, after which it’s flattened between hot cylinders. Lastly, the flakes are dried. This makes sure the starch is pre-gelatinized. Therefore it can be added directly to the mash. Flaked grains are not malted at all. This means they don’t include any enzymes to break down their starch, so they are only used to add that little extra to your beer. Luckily they can utilize the enzymes from the base malt.