Midwest Supplies

Flaked Corn (Maize) lightens color and body but maintains alcohol content. Use in small quantities to add depth of character to lighter ales and lagers. More Info...

Flaked Oats add a silky smoothness to stouts and Belgian ales. More Info...

Try this unique, hard to find malt in porters and stouts for the unmistakable texture and silkiness only oats will produce. You may wish to experiment with the malt in other British ales, as well. More Info...

Flaked Rice lightens body, color and flavor. Provides a light, crisp finish. Used in light American ales and lagers. More Info...

Flaked Rye gives a dry, crisp, strong rye flavor to light colored ales. Used in Roggen beers. More Info...

Flaked Wheat greatly increases body and head retention in most any beer. Use in small quantities, 4 6 ounces in a 5 gallon batch. More Info...

Torrified Wheat has been heat treated to break the cellular structure, allowing more rapid hydration and malt enzymes to more completely attack the starches and protein. Torrified Wheat can be used in place of raw wheat when making Belgian-style White and Wit beers. More Info...

Flaked Barley adds body, creaminess, and aids in head retention. Used in stouts and German lagers. More Info...