Wheat / Rye / Oats / Triticale

Wheat is a well known adjunct in Belgian- and German-style white beers. It is also used in minor proportions to improve foam stability in lager beer. Rye and oats are not as commonly used in the brewing industry – but they do represent valuable fermentable extract sources for the grain distilling industry. Triticale was the first human manufactured cereal from an amphidiploid between wheat and rye. What all of these cereals have in common is the presence of high molecular weight proteins, glycoproteins and viscosity increasing non-starch components such as arabinoxylans and β-glucans. Therefore the incorporation of these cereals can generate major difficulties for the brewer such as increases in mash and wort viscosity, poor extraction yields, poor wort clarity and lower wort fermentability.

Typical problems	Our Solutions
Poor extract levels	Promalt range
Poor mash or beer filtration	Bioglucanase range (TX,GB, HS)
High mash viscosities and starch positive wort	Hitempase and Bioamylase BAA
Poor wort fermentability	Bioferm
Poor wort clarity	Whirlfloc, Bioprotease