There are many grains we can use in our brewing other than barley. Oats, rye, rice, corn, and many other grains and cereals can be used to modify the appearance, mouthfeel and finish of your beer. Many of the grains listed below are husk-less, meaning that they can cause problems with restricting the flow of your wort and leave you with the dreaded “stuck sparge”.
NOTE: Rice hulls can be used in any recipe with a large proportion of huskless grain to give structure to your filter bed and improve lautering. The recommended amount of rice hulls to use per recipe is approximately 10% of the volume of your grain bill.
Oats are an increasingly popular choice in pale ales, stouts and IPAs and work brilliantly in softening the mouthfeel of a beer. As a large proportion of your recipe, oats can lend a slick, almost creamy texture. We strongly recommend using Oat Malt instead of rolled oats – particularly if your recipe asks for greater than 10% oats – as this will improve recirculation and avoid your mash clagging together.
Ryecorn has a distinct earthy flavour and will give a subtle spiciness and dryness to the finish of your beer. Rye is huskless and a typically smaller grain, therefore it requires a finer mill setting.
Corn and Rice carry a sweet and neutral flavour into a finished beer. They are a popular option for cutting through malt richness when a lighter and drier flavour is desired. They are a common adjunct used in light international lagers and cream ales.