Flaked Rice
The lightest, driest adjunct.
What it tastes like
Flaked rice produces the lightest body and driest finish of any common adjunct. Used at 10-30% in American light lagers, Mexican lagers, and Japanese-style rice lagers. Adds almost no flavor of its own — just thinner body and crisper finish.
Best in these styles
For brewers — technical profile
Color (Lovibond)
1.0–1.5 °L
Color (EBC)
2–3
Max Use
30% of grain bill
Diastatic Power
None
Where to source
Maltsters that produce or distribute this grain:
Other adjunct grains
Flaked Corn (Maize)
Light body and dry finish, the cream-ale standard.
dry finishlight bodysubtle corn sweetness
Malted Oats
Oats that have been malted, contributing more body and flavor.
nuttycreamysoft cereal
Flaked Oats
The silky-mouthfeel grain that defines hazy IPA.
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Raw / Unmalted Wheat
Soft tang, classic Belgian witbier ingredient.
soft tanghazesubtle wheat