- Type
- Adjunct grain
- Generic
- Unmalted Adjunct
- Description
- Grainy taste and significantly increased head retention, creaminess, and body. Can make up to 20% of grist for classic dry Irish stouts.
- Attributes
- Barley, Grainy, Head, Body
- Similar Grains
- Flaked Corn, Flaked Oats, Flaked Rye, Flaked Wheat, Flaked Rice, Rice Hulls, Torrified Wheat or Briess Flaked Rice
- Used in
- 10 Recipes
- Top Styles
- 4 x 13A Dry Stout, 2 x 13C Oatmeal Stout, 1 x 13F Russian Imperial Stout, 1 x 5I Belgian-Style White (or Wit)/Belgian-Style Wheat and 1 x 15C Weizenbock
- Potential
- 32 ppg
- Color
- 1.4 °L
- Max Used
- 20 %
- Requires Mash?
- No
