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Flaked Barley adds body, head retention and a creaminess to beers. Often used in Stouts but works well in any beer. Also adds a grainy flavor.
Flaked corn, or maize lightens the body and color but slightly increases the alcohol content. A slight corn flavor/aroma is also added. Use in light ales and lagers, American Cream Ales usually have flaked corn.
Flaked Oats add a smooth, velvety texture and grainy, slightly sweet flavor to any beer. Often used in Stouts and Belgian Wits.
Flaked Rye gives a dry, crisp, spicy flavor to beers. Use in any style of brew.
Flaked white wheat is used to increase body and particularly works well in head retention. Often used in wheat ales to add a grainy wheat flavor.
Torrified Wheat is heat treated for a better conversion than raw wheat. It also gives a crisp, grainy wheat flavor when added. Often used in Belgian Wits, but works well in any Wheat beer.
Unmalted Wheat has a strong grain flavor, and a very light straw color. It is used in many traditional Belgian styles to add flavor and cloudiness, and improve head formation.
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