Maize grits / rice

Maize grits and rice are two of the more widely used brewing adjuncts. Both are efficient and very accessible sources of starch and therefore fermentable sugars. These cereals do not cause any problems in terms of proteins and ß-glucans. The objective during mash conversion is to convert the starch to fermentable sugars as efficiently as possible. Their gelatinisation temperatures range from 60-70°C and 68-77°C respectively. Therefore selection of varieties is important.

Typical problems	Our Solutions
Poor extract levels	Hitempase
High mash viscosities and starch positive wort	Hitempase
Limited vitamins, essential salts and amino acids for yeast	Yeastex
Poor foam stability	Biofoam K, Biofoam W, Biofoam CL