Fermentable
Brewers Rye Flakes — Briess
Briess
Spec sheet The maker publishes these figures for this exact product.
- Maker
- Briess
- Origin
- United States
- Type
- adjunct-grain
- Malt class
- non-buffering
- Color
- 2.0 °L (4.1 EBC)
- Extract, fine-grind dry basis
- 71.0 %
- Moisture
- 7.5 %
- Diastatic power
- 0 °Lintner
- Suggested max
- 40 % of grist
- Needs mashing
- Yes
Description
Rye cooked and rolled for brewing, from grain Briess guarantee ergot-free, and pre-gelatinised so no cereal cook is needed. The flavor is concentrated enough that they suggest starting at 5-10 % and stepping up in fives rather than guessing; 40 % is a rye beer. Published at 71 % extract and 7.5 % moisture, converting inside ten minutes.
Source
brewingwithbriess.com (PDF)