Flaked Torrefied Rice

Crisp Flaked Torrefied Rice is a ready-to-mash adjunct that lightens wort color, reduces protein levels, and imparts a signature dryness to finished beer. This adjunct is made by cooking rice grains at high temperatures—gelatinizing the starchy endosperm—then flaking them for easy incorporation into the mash. Flaked Torrefied Rice is commonly used in light lagers to deliver a clean, crisp finish without adding sweetness or color.

Thanks to its naturally low gluten content, it can also be used in recipes intended to reduce overall gluten levels in the finished product. This adjunct does not require milling and can be used directly in the mash alongside malted barley.

Tasting Notes

• Dry
• Crisp finish

Brewing Notes

• Grain Type: Flaked Rice
• Usage Rate: Up to 40% of the grist
• Moisture: Max 8.5%
• Extract (FG Min): 80.6%
• Color: Very light
• Form: Flaked, pre-gelatinized (does not require milling)

Typical Beer Styles

• Light Lager
• American Lager
• International Pale Lager
• Japanese Rice Lager

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