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Category: Non Malted Cereals

Non Malted Cereals

Our selection of non-malted cereals are made using torrefying and micronising techniques to gelatinise the starchy endosperm which means the cereal doesn’t need to be pre-cooked before it is used in your mash tun.

In addition, all of the flaked products don’t need to be milled either. Some non-malted cereals can add protein for head retention, body and mouthfeel and others will lighten the colour and allow for super pale, crisp beers to be developed.

They can also be used in distilling in the mash tun as a sugar substrate for the production of innovative craft spirits.

Showing all 6 results

  • Crisp – Flaked Torrefied Barley

    Flaked Torrefied Barley consists of barley grains that have been cooked at high temperature, resulting in gelatinisation of the starchy endosperm. Adding it promotes head retention and adds body to the finished beer. Its flavour is slightly stronger than its wheat counterpart. It does not require milling before being added to the mash and retains its husk so it can be used as an alternative to wheat in beers where the recipe already has many huskless grains.

  • Crisp – Flaked Torrefied Maize

    Flaked Torrefied Maize consists of maize grits that have been micronized at high temperatures which bursts open the starches and thus gelatinizes the maize. It lightens wort and can add a unique corn flake-like sweetness to beers.

  • Crisp – Torrefied Wheat

    Torrefied Wheat has long been used by brewers up and down the UK to provide additional head potential on all beer styles. The higher molecular weight proteins and glycoproteins are head positive and also promote mouthfeel. It is especially useful when base malts are particularly low in nitrogen/ protein.

    Torrefied Wheat has a very slight grain character to it.

  • Crisp – Flaked Torrefied Oats – Flaked Torrefied Oats consist of husked oat grains that have been cooked at high temperature, resulting in gelatinisation of the starchy endosperm, and then flaked. They will give a smooth, creamy mouthfeel to finished beers. The presence of oat husk can assist with wort separation, especially if the grist contains naked grains such as Malted Rye, Naked Oat Malt or Wheat Malt.

  • Crisp – Flaked Torrefied Rice – Flaked Torrefied Rice consists of rice grains that have been cooked at high temperature, resulting in gelatinisation of the starchy endosperm, and then flaked. It lightens wort colour, reduces protein levels and imparts a characteristic dryness to finished beers. Rice has low gluten so can be used for crafting low gluten products.

  • Crisp – Roast Barley, is our 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.

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