Malt - Crushed

A light base malt with light maltiness and pure taste as well as hints of sweetness. Excellent base for most beers, mainly in lager beers. This pilsner malt from Weyermann is made from high-quality two-row barley which is dried slowly at 80 ° C. Weyermann pilsner malt has a high enzyme content, low protein content and usually gives a reliable yield from the mashing. Weyermann Pilsner Malt 1kg Crushed Content: 1kg crushed barley malt Color: 2.5-4.5 ° EBC (European Brewing Convention) Use: Use up to 100% of the malt note

A light base malt from high-quality two-row barley with clean taste, light maltiness and sweetness. Perfect base for most beers, mainly English and American beers. It's dried slightly longer than pilsner malt, giving it a slightly darker shade of colour.The Pale Ale malt has a high enzyme content, low protein content and usually gives a very good and stable yield from the mash.Weyermann Pale Ale Malt 1kg Crushed Content: 1 kg crushed barley malt Color: 5.5-7.5 ° EBC (European Brewing Convention) Use: Use up to 100% of the malt note

Extra pale malt with clean taste and light sweetness. Excellent base malt for the palest of beer styles, such as German pils, New England IPA and Mexican pale lager.The premium pilsnermalt from Weyermann® is made from quality 2-row barley that is dried at a low temperature. The careful kilning produces an extra pale malt.This malt is high in enzymatic power, low in protein and normally gives a reliable extract efficiency.Weyermann Extre Pale Premium Pilsner Malt 1kg Crushed Content: 1kg crushed barley malt Grain type: barleyColour: 2 - 2,5 °EBC (1,3 - 1,5 Lovibond)Use: Use up to 100% of the malt note

Barke is produced from quality two-row spring barley (Barke). Perfect foundation grist for all lagers. Excellent modification and favorable protein and glucan levels. Excellent lautering properties. Provides finished beer with substantial body and mouthfeel, as well as good foam development and head retention. Very flexible grain with high extract efficiency for reliable lager-making in any brew house, including pub ale systems. Yields optimum results for any process from single-step to multi-step infusion, to decoction. Flavor: malty-sweet and gentle notes of honey.Weyermann Barke Pilsner Malt 1kg Crushed Content: 1kg crushed barley malt Grain type: barleyColour: 2,5 - 4,5 °EBC (1,5 - 2 Lovibond)Use: Use up to 100% of the malt note

Pilsner malt of the grain variety Eraclea, named after the area Eraclea in northeastern Italy near Venice where it is grown. Gives a very light and elegant taste. Excellent base malt for Mediterranean-inspired lager and ale.Weyermann Eraclea Pilsner Malt 1kg Crushed Content: 1kg crushed barley malt Grain type: barleyColour: 3 - 5 °EBC (1,7 - 2 Lovibond)Use: Use up to 100% of the malt note

Pale wheat malt with soft malt notes of bread and cereals. Adds foam stability and mouthfeel. Wheat malt is the main ingredient in German wheat beers, but is frequently included in many other beer styles. Adds very little colour and gives a straw blonde hue at higher percentages.Can be used at 100 % of the grain bill, but since wheat malt lacks husks it is common to include other base malts to avoid stuck mashes. High in protein.Weyermann Wheat Malt 1kg CrushedGrain type: wheatColour: 3 - 5 °EBC (1,7 - 2 Lovibond)

Medium coloured malt with characteristic malty aroma. Rich flavours of bread and honey with notes of biscuit.Good for adding complexity and colour to most beer styles, and traditionally used at 100 % of the grain bill for traditional German dark lager styles.Munich I is the paler version of the Munich malts from Weyermann®. Slightly lower levels of enzymatic power than in paler base maltsWeyermann Munich-1 Malt 1kg CrushedGrain type: barleyColour: 12 - 18 °EBC (5 - 7 Lovibond)Content: 1kg crushed barley malt Grain type: barley

Medium coloured malt with characteristic malty aroma. Rich flavours of bread and honey with notes of biscuit.Good for adding complexity and colour to most beer styles, and traditionally used at 100 % of the grain bill for traditional German dark lager styles.Munich I is the darker version of the Munich malts from Weyermann®. Slightly lower levels of enzymatic power than in paler base malts.Weyermann Munich-2 Malt 1kg CrushedGrain type: barleyColour: 20 - 25 °EBC (8 - 10 Lovibond)Content: 1kg crushed barley malt Grain type: barley

Very pale caramel malt that adds mouthfeel and body to beers, without adding much colour or taste. Enhances the foam stability.The malt is dried in a special process at a low temperature, which gives a low degree of caramelization and colouring. Marketed as Carafoam® in the USA, and malts with similar characteristics are sometimes branded as dextrin malts.Also called Caramel Pils or Dextrin malt.Weyermann Carapils Malt 1kg CrushedContent: 1kg crushed barley malt Grain type: barleyColour: 2,5 - 6,5 °EBC (1,5 - 3 Lovibond)Use: Use up to 100% of the malt note

Pale caramel malt that gives a light maltiness with a hint of sweetness. Carahell® is malty rather than caramelly sweet. Adds body, roundness and mouthfeel without adding much colour. Improves the foam stability.Carahell® is a registered trademark of Weyermann®.Weyermann Carahell Malt 1kg CrushedGrain type: barleyColour: 20 - 30 °EBC (8 - 12 Lovibond)Content: 1kg crushed barley malt Grain type: barleyUse: Normally 2-10% of the malt bill

Carared malt from German Weyermann is a medium light caramel malt which at higher proportions gives the beer a clear amber or red tint.Gives a soft, slightly aromatic maltiness with hints of sweetness.The malt taste is emphasized, the fullness is increased and the foam stability increases.Can be used as special malt up to 25% in, for example, Red Ales.Weyermann Carared 1kg CrushedContent: 1kg crushed barley maltColor: 40 - 60 ° EBC (European Brewing Convention)Use: Use up to 25% of the malt bill.

Made from rye, which lends a spicy flavour with notes of crispbread. Bready and with a slightly oily mouthfeel. Rye malt has no husks and high levels of β-glucans, therefore it is recommended to include grains with husks and/or other sparging aids. Rye malt can be used at up to 60 % of the grain bill.Weyermann Rye Malt 1kg CrushedGrain type: ryeColour: 4 – 10 °EBC (2,1 – 4 °Lovibond)Maltster: Weyermann®

Weyermann® CARARYE® is a drum-roasted caramel malt made from rye.  CARARYE® can be used to impart typical rye flavors and aromas, with the characteristic malty and spicy notes.  Intense aromas of bread, coffee, dark chocolate and dried fruit also come through. Perfect for all Rye beer styles, especially ones looking to add a bit of color like  Rye IPA’s, Rye Stouts, and Rye Amber Ales.Perfect for:- IPA; Rye IPA, Juicy IPA, Hazy IPA, NEIPA- Rye Beer; German Rye Beer, Roggenbier, Sathi- Stout; Russian Imperial Stout- Multigrain Beer- KwassWeyermann Cararye 250g CrushedContent: 250g crushed rye maltColor: 150-200 ° EBC (European Brewing Convention)Use: Use up to 15% of the malt bill.Extract: 74%

Slightly darker than pilsner malt and with some aromatic malt notes. Malty flavour with some sweet bread and honey notes. Use at up to 100 % of grain bill, or at lower percentages to add complexity and malt character. Also called Viener or Vienna.Vienna malt is slowly dried and has retained most of its enzymatic power, although at a slightly lower level than lighter base malts.Grain type: barleyColour: 6 – 9 °EBC (2,8 – 4 °Lovibond)

Made from the finest German quality brewing barley. With our unique manufacturing process for our CARAFA® SPECIAL series, a large portion of the husk of the grain is removed. Together with an adapted roasting program, this results in the finest roasting aroma while minimizing the roasted bitterness.Sensory: finely roasted aromatic; coffee, cocoa and dark chocolate notesSpecialty malt for all dark beer styles, typically for:Dark Lager; Czech Dark Lager, SchwarzbierWheat beer; Dunkel Weizen, WeizenbockBock; Dark Doppelbock, EisbockAmber Ale; Extra Special BitterIPA; Black IPA, Black AlePorter; Baltic PorterStout; Irish Stout, Irish Extra Stout, American StoutStrong Ale; Belgian Dark Strong Ale or QuadrupelMalt Beverage (nonalcoholic malt beer)Recommended addition: up to 5%Can also be used for color correction in light beers with an addition up to 0.5%.For special recipes with intensive roasting aroma, e.g. Irish Stout, Russian Imperial Stout, higher amounts of up to 15%% is possible.Enzyme activity: noneColor:1100 – 1200 EBC415.2 – 452.9 LovibondContent: 1kg barley maltUse: Use up to 15% of the malt bill.

A handy little tool to keep up your sleeve, Dextrin Malt can be used sparingly to add body, mouthfeel and foam stability to any beer. Particularly useful in very light, hop forward IPAs to balance bitterness, it’s great in lower attenuated sweet beers, such as Mild and Sweet Stout.Beer Styles:Dark, Mild and Sweet StoutMalt Flavour:Mouthfeel and FoamUsage:Up to 5% to Improve Mouthfeel and Foam Stability in any Beer 10–20% in Dark Mild and Sweet StoutSimpsons Dextrin MaltContent: 2kg crushed maltColour: 1.3 - 1.6 EBC (European Brewing Convention)Use: 5-20% of the grain bill.

Perhaps the most versatile of all our roasted products, Simpsons’ Amber Malt can be used in a wide variety of beers to add biscuity toasty notes and a beautiful brown hue. Its delicate roast flavour makes it suitable for adding toasty notes to all Dark Beers, as well as lighter Ales and Lagers. Amber Malt brings a clean, crisp dryness to balance delicate floral hops and increases foam stability.Beer Styles:California Common, Stout & Extra Stout, Export, Best Bitter, Dark Lager, Fullers 1845Malt Flavour:Dry, BiscuitUsage:5–20%Simpsons Amber MaltContent: 2kg crushed maltColour: 54-71 EBC (European Brewing Convention)Use: 5-20% of the grain bill.

Premium English Caramalt is our top of the range Cara. Used in Light Coloured Beers, it imparts a deliciously sweet malty flavour without the burnt character that higher colour crystals bring. Excellent for colour adjustment on delicately flavoured Lagers and Ales, Premium English Caramalt gives a slight colour increase. It also works well in highly hopped beer to balance out bitterness and citrus aromas.“Premium English Caramalt is one of my favourite malts in the world. Light and clean, but fully capable of balance or intense extremes. It’s unique because it toes the line below caramel and candy flavours, with subtle nutty robustness. The depth of the flavour sinks into your tongue when you chew.”— Tim Matthews, Head Brewer, Oskar Blues BreweryBeer Styles:IPA, English Pale, Wheat Beer and BockMalt Flavour:‘Horlicks’, Sweet Malt, ‘Shreddies’Simpsons Premium English CaramaltContent: 2kg crushed maltColour: 54-66 EBC (European Brewing Convention)Use: Up to 10% of the grain bill.

Due to its unique production process, Simpsons’ DRC® can be used to substitute darker roasted malts in Dark Beers where the astringency and bitterness inherent to roast malts is not desired. This means that it can be used at a higher rate in the grist to add complex caramel and dried fruit notes with a beautiful red-brown hue.Beer Styles:Pale Ales, British Strong Ales, Belgian AbbeyMalt Flavour:Heavy Caramel, Subtle Taste of Plums & Raisins“We use Simpsons DRC® in a lot of our stouts and I really like the dark fruit, slightly acidic cherry and plum notes that you get along with the roast character. It’s a nice complex malt that really adds a lot to our darker beers.”— Owen Ashmore, Head Brewer, Garage Beer Co.Simpsons DRC MaltContent: 2kg crushed maltColour: 280-320 EBC (European Brewing Convention)Use: 5-20% of the grain bill.

The uniformity and excellent malting characteristics that have ensured Maris Otter has been the favoured barley variety of the British Brewer, also lend themselves to ensuring exceptionally good crystal malt. We’ve hand-crafted this heritage barley variety to produce an outstanding medium crystal that brings flavour and depth of colour to Ales and Bitters.Beer Styles:Ales and BittersMalt Flavour:Caramel, ToffeeUsage:5-15%Simpsons Heritage Crystal MaltContent: 2kg crushed maltColour: 167-190 EBC (European Brewing Convention)Use: 5-15% of the grain bill.

Traditional English-style crystal. Caramel and toffee notes come to the forefront in our Crystal Medium. Our expert roasters use their skills to bring you a crystal that adds stunning deep golden and red hues to your beer, whilst imparting deeper caramel notes. Beer Styles:Pale Ales, Bitter, Brown Ale, PorterMalt Flavour:Pronounced Caramel, Toffee SweetnessUsage:5–15% Bitter, Brown Ale, PorterSimpsons Crystal Medium MaltContent: 2kg crushed maltColour: 167-190 EBC (European Brewing Convention)

The beautiful rich brown of the grain gives an insight to the exquisite dried fruit and burnt sugar flavours that are imparted by this expertly crafted dark crystal. Used in small amounts, Crystal Extra Dark will help balance flavour and colour in Dark Beers, whilst enhancing head retention.Beer Styles:Dark Ales, Brown Ale, Red Ale, Dark Mild, Scotch AlesMalt Flavour:Burnt Caramel, Toffee, RaisinsUsage:3 -15%Simpsons Crystal Extra Dark MaltContent: 2kg crushed maltColour: 450-500 EBC (European Brewing Convention)Use: 3-15% of the grain bill.

Simpsons Brown Malt imparts a rich coffee aroma ideal for Stouts and Porters. It delivers a smooth mouthfeel as well as increasing foam stability. The hue is a deep mahogany that brings warmth and depth to dark beers. Often a forgotten malt.“The secret behind any London Porter is Brown Malt.”— John Keeling, Brewery Director, Fuller Smith & Turner, London.Beer Styles:London Porter, Mid to Dark Belgian Styles, Brown AleMalt Flavour:Coffee BeansUsage:Up to 10%Simpsons Brown MaltContent: 2kg crushed maltColour: 430-600 EBC (European Brewing Convention)Use: Up to 10% of the grain bill.

Simpsons Chocolate Malt gives beer a stunning dark brown colour. Chocolate overtones and hints of coffee bring richness and complexity at higher usages in Stouts and Porters.“When we use Chocolate at Oskar Blues, it is absolutely sublime. The roast is sweet and potent, with dark cacao and espresso notes flirting with the extreme. Very versatile and clean in the mouthfeel.”— Tim Matthews, Head Brewer, Oskar Blues BrewerySimpsons Chocolate MaltContent: 250g crushed maltColour: 1067-1300 EBC (European Brewing Convention)

Simpsons Chocolate Malt gives beer a stunning dark brown colour. Chocolate overtones and hints of coffee bring richness and complexity at higher usages in Stouts and Porters.“When we use Chocolate at Oskar Blues, it is absolutely sublime. The roast is sweet and potent, with dark cacao and espresso notes flirting with the extreme. Very versatile and clean in the mouthfeel.”— Tim Matthews, Head Brewer, Oskar Blues BrewerySimpsons Chocolate MaltContent: 2kg crushed maltColour: 1067-1300 EBC (European Brewing Convention)Use: Up to 10% of the grain bill.

Simpsons Black Malt is excellent for darkening beer colour without imparting too much astringency or roast characteristics. The flavour is surprisingly neutral, with a clean dryness that makes it an incredibly versatile product.Beer Styles:Porter, London Brown Ale, Black Hoppy Beers and Black LagerMalt Flavour:Cocoa, NeutralUsage:Up to 10%Simpsons Black MaltContent: 2kg crushed maltColour: 1433-1900 EBC (European Brewing Convention)Use: Up to 10% of the grain bill.

Roasted Barley is a typical ingredient of dry Irish Stouts. Although the colour specification is very similar to Black Malt, Roasted Barley has an intense roasted coffee flavour that bestows a deep, dark colour with flavours to match.Beer Styles:Irish Stout, Heavy, Imperial StoutMalt Flavour:Coffee BeansUsage:Up to 5%Simpsons Roasted BarleyContent: 2kg crushed maltColour: 1300-1900 EBC (European Brewing Convention)Use: Up to 5% of the grain bill.

BEST Caramel® Pils is the lightest of all BEST Caramel® malts and is therefore particularly suitable for providing beers with more full-bodiedness without intensifying their color. Sensorically, the use of BEST Caramel® Pils leads to a sweet taste component in the beer reminiscent of honey, as the sugar-like caramel compounds contained can no longer be fermented by the yeast. The product can also lead to an improvement in foam retention and longer flavor stability.Content: 250g crushed barley malt Color: 3-5 ° EBC (European Brewing Convention) Use: Use up to 20% of the malt bill

BEST Biscuit is the lightest roasted malt from the BEST roasted malt line. It gives the beer an intense sweet malt aroma reminiscent of freshly baked bread and cookies. It combines light roasted aromas with a light color. This golden glow goes perfectly with a variety of beers and gives them that special touch.Content: 250g crushed barley malt Color: 45-55 ° EBC (European Brewing Convention) Use: Use up to 10% of the malt bill

BEST Caramel® Aroma brings increasingly strong malty aromatic and caramel flavor notes into the beer, which also lead to a darker beer color. The sensory profile shifts towards dark, strong caramel with light almond and nutty notes. T he malt is still excellent to process, so that high proportions can be used in the grain bill. In addition, it has a positive effect on the foam.Content: 250g crushed barley malt Color: 40-60 ° EBC (European Brewing Convention) Use: Use up to 20% of the malt bill

Bestmalz Caramel Amber Malt 250g Crushed. 70 EBC.

BEST Special X® is a dark caramel malt that has undergone a short roasting. As a result, it develops a very intensive, exceptional flavor profile. At a maximum usage rate of 20%, a bright chestnut red to chestnut brown color is achieved in a P12 beer. Even in low grain bill proportions, the malt is excellent for supporting the overall body of dark beers and makes the taste experience more complex and interesting.Use: For Alt, Bocks, Schwarzbier, malt beers, Belgian styles like Abbey and Trappist beer, British styles like Amber beers, Dark Ales, Porters and Stouts, and as an ingredient for all craft beers. Rate: Up to 20 % of the grain bill.Colour: 350 EBCContent: 250g crushed barley

Victory® is Briess' biscuit style malt, lightly roasted to bring out the nutty, toasty, and biscuit flavors and aromas associated with baking bread. It's an excellent malt for adding a layer of dry toasted complexity and a russet brown color to a wide range of beer styles. Use in small amounts to add a touch of warmth to light ales or lagers, or use in larger amounts (up to 25%) in darker beers to bring out more of the toasted biscuit flavors.Flavor & Color Contributions:Malt Style: Biscuit-Style MaltFlavor: Toasty, biscuity, baking bread, nutty, cleanColor: Deep golden to brown huesContent: 250g barleyColour: 70-80 °EBC Usage: Up to 25%

Bulldog Wheat Malt EBC4 250g

Bulldog Caramel Pils Malt 250g Crushed

Bulldog Chocolate Malt gives beer a stunning dark brown colour. Chocolate overtones and hints of coffee bring richness and complexity at higher usages in Stouts and Porters.Bulldog Chocolate MaltContent: 500g crushed maltColour: 1050-1300 EBC (European Brewing Convention)

A malt variety that was developed in the 60's in Cambridge and which is considered by many brewers to be the malt variety with a capital M for British ales. The high quality and character of malt contributes to its popularity among brewers worldwide. Crisps Maris Otter is grown by selected growers in Norfolk, not far from Cambridge.The malt is excellent for British beers such as pale ale, porter, stout and barley wine. The consistently reliable Maris Otter® continues to provide the qualities expected by the brewer.Crisp Maris Otter 1kg CrushedCereals: barleyColor: 5.5 - 7.5 ° EBC (2.6 - 3 ° Lovibond)Manufacturer: Crisp

Cara Malt is a very low colour Crystal Malt which has an almost completely glassy endosperm. It contains a greater degree of sweetness than Crystal Malt and the harsher nutty roasted flavours are not present.It greatly improves body, foam retention and beer stability whilst adding little colour. It has therefore, become very popular in the production of lagers where it is used to assist in enhancing flavour and character. For this reason it has also become a common constituent in low alcohol beers.Content: 250g barleyColour: 25-35 °EBC (10 - 14 Lovibond)Usage: Up to 15%

Crystal and Cara Malts are so named for the caramelisation and crystallization of the sugars present in the barley kernel. We take green malt from germination and by applying heat while maintaining the moisture content we are able to liquify the endosperm of the barley, transforming the starch into sugars. Heat is then applied and the caramelisation begins.In the case of Crystal Malts, when the endosperm cools, sugar crystals are formed. When you cut across the grain the glassy sheen of crystalized sugar can be seen.Each Crystal Malt imparts a clean, nutty, caramel-like sweetness to your beers. Extra Light Crystal gives a subtle caramel flavour. Content: 250g barleyColour: 100 – 120 °EBC Usage: Up to 10%

To make Light Crystal we increase the temperature further and the endosperm darkens and flavours develop further. Think of Crystal Malts like you would make caramel at home. With Light Crystal the crystalised sugars present imparts an intense caramel flavour. Light Crystal will also impart a reddish hue to the beer and it works very well in Bitters and Ruby beers. The number after the word Crystal refers to the EBC colour of the malt if you mashed at 100% of the grain bill. To get a rough conversion to Lovibond, just divide by two. Content: 250g barleyColour: 160 – 180 °EBC Usage: Up to 10%

With Medium Crystal those intense caramel flavours of thick treacle toffee are developed. To achieve these kinds of flavours the temperature is raised a further step from Light Crystal and the sugars darken further still giving the beer a deep copper hue.Remember that Crystal Malts have no enzymes or FAN preserved so be careful with the addition rate in your mash. You want to add enough to get the depth of flavour desired, but not so much that you will have issues in fermentation due to a lack of nutrients.Content: 250g barleyColour: 250 – 290 °EBC Usage: Up to 10%

Chocolate Malt, also known as Coffee Malt, shares many of the characteristics of Black Malt, but because it is roasted for a shorter period of time and to a lower final temperature, it lacks the astringency of Black Malt.Its main use is in darker beers that require a depth of colour to tend the eye and entice the palate. Chocolate (Coffee) Malt has been used in Irish stout for years and the marriage of Chocolate (Coffee) Malt and Roasted Barley in varying proportions can give rise to a range of flavours from sweet and mellow to acrid and bitter.Content: 250g barleyColour: 950 – 1150 °EBC Usage: Up to 10%

The darkest of Crisp's roasted malts. When you need an intensely dark colour for stouts and porters this is an excellent malt to use. Despite its reputation as a highly astringent malt, nothing could be further from the truth. This malt brings with it a roasted character with some bitterness and astringency, but also flavours of currants and berries.This malt can also be used for the colour adjustment of pale beers either in the mash or by sprinkling on top of the mash at the sparge stage, to impart a ruby hue.Content: 250g barleyColour: 1100 – 1450 °EBC Usage: Up to 5%

Roasted Barley is Crisp's darkest grain and it is made from unmalted barley. The colour produced can be almost opaque and the flavour is similar to a dark, bitter roast coffee. In stouts a combination of Chocolate, Black Malt and Roast Barley gives excellent complexity and balance.Remember that these dark grains will have an acidifying effect on the mash, so ensure your salts have been adjusted adequately.Crisp Roasted Barley 250gContent: 250g barleyColour: 1250 – 1550 °EBC Usage: Up to 5%

Crisp Torrefied Wheat 1kg Crushed. Puffed wheat. Pre-cooked, non-malted cereals provide the brewer with the opportunity for product differentiation. Flaked products can be added directly to the mash without the need for milling.

Crisp Flaked Torrefied Oats 1kg

Crisp Flaked Torrefied Barley 1kg. Pre-cooked, non-malted cereals provide the brewer with the opportunity for product differentiation. Flaked products can be added directly to the mash without the need for milling. Usage: 5-10%.

Crisp Flaked Torrefied Maize. Pre-cooked, non-malted cereals provide the brewer with the opportunity for product differentiation. Flaked products can be added directly to the mash without the need for milling.Grain type: cornColour: – 1,5 °EBC ( – 1,1 °Lovibond)Maltster: Crisp

flakes of puffed rice. Incorned rice that has been heat treated to gelatinize the starch and make it possible for the enzymes in the malt to break down. Thus, can be added directly to the mash and do not need to be praked. Rolled to flakes and does not need to be crushed before use. Gives largely no contribution to the beer color.

Provides a better flow and prevents stuck mashes. Particularly needed when brewing with unmalted grains as well as rye or wheat malt, or when brewing high-gravity beers.Rice hulls does not impact the taste or color of the beer. Does not break down during mashing. Does not need to be crushed.Dedusted and steam sterilized at 130 °C during the manufacturing process, providing a high degree of purity.Recommended dosage: 3 - 8% of the total grain bill (30 - 80 g per kg).

Malt Scoop Stainless Steel

Provides a better flow and prevents stuck mashes. Particularly needed when brewing with unmalted grains as well as rye or wheat malt, or when brewing high-gravity beers.Rice hulls does not impact the taste or color of the beer. Does not break down during mashing. Does not need to be crushed.Dedusted and steam sterilized at 130 °C during the manufacturing process, providing a high degree of purity.Recommended dosage: 3 - 8% of the total grain bill (30 - 80 g per kg).