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 oat are not as common 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 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. Wheat, rye, oat and triticale brewing can generate major difficulties for a brewer such as increases in mash and wort viscosity, poor extraction yields, poor wort clarity and lower wort fermentability.
|Typical Wheat, Rye, Oat and Triticale Brewing Problem||Kerry's Solution|
|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™ D|
|Poor wort fermentability||Bioferm|
|Poor wort clarity||Whirlfloc, Bioprotease|