• Partially gelatinized.
• Grist in many bourbon-style mash bills, or higher for rye whiskeys.
• Adds body and head retention with fl avor notes of wintergreen and spice.
• Use Up To 30% Flaked Rye In Your Grain Bill For A Very Intense Rye Taste.

Flaked Rye Is For That Great Rye Flavor. Use Up To 30% Flaked Rye In Your Grain Bill For A Very Intense Rye Taste. Great For Rye Ipas! Using The Flaked Rye Helps Stop Sparge Plugging. Rye Is Very Sticky Like Wheat And Can Sometimes Plug Your Sparge. Using Flaked Rye Helps Lower The Chance Of That Problem. Pregelatinized. Rye Flakes contribute a very clean, distinctive rye flavor. Use to to 40% as a cereal adjunct in the total grist to create rye . Start at 5-10% and increase in increments of 5% because of the concentrated flavor of Rye Flakes.TYPICAL ANALYSISMoisture . 9.0% Extract FG Dry Basis 71.0% Protein Dry Basis .13.0% Diastatic Power oLintner . negligible Conversion Time . Less than 10 minutes Color 3.0 oLovibond (Degree Lovibond, Series, 52, 12 Cell)KOSHER CERTIFICATION UMK Pareve STORAGE AND SHELF LIFE Best if used within 6 months from date of manufacture. Store in a dry area at temperatures of 90 oF.Handle with care to avoid breaking the flakes.Brewers Rye Flakes CHARACTERISTICS / APPLICATIONS‚·Brewers Rye Flakes have been produced specifically for brewing, developing characteristics necessary for easy and efficient use in a brewhouse. The process of gelatinizing makes the starches readily soluble and digestible by the naturally occurring enzymes in barley malt. This allows the flakes to be incorporated directly into the mash with other grains.‚·Because flakes have a large surface area and are pre-cooked, they hydrate and disintegrate quickly. Filtration time will be normal.‚·There is no need to mill Rye Flakes. However, they can be put through the mill if that is the easiest means of adding them to the mash.‚·Brewers Rye Flakes are made from choice rye that is guaranteed ergo-free. Rye Flakes contribute a very clean, distinctive rye flavor.‚·Use up to 40% as a cereal adjunct in the total grist to create Rye .‚·Start at 5-10% and increase in increments of 5% because of the concentrated flavor of Rye Flakes.