{"title":"Flaked Grains \u0026 Adjuncts","description":"\u003cp\u003ePre-gelatinized flaked grain and malted adjuncts that go straight into the mash with no separate cereal cook. Corn and rice lighten body and dry the finish. Oats and barley add mouthfeel and foam. Rye adds spice.\u003c\/p\u003e\u003cp\u003eCheck the diastatic power on each listing. Most of these contribute none, but a couple do, and it changes how you build the rest of the grist.\u003c\/p\u003e","products":[{"product_id":"cumberland-corn","title":"Cumberland Corn","description":"\u003cp\u003eCumberland Corn is malted corn, made by Riverbend from non-GMO food-grade yellow dent corn grown in Tennessee. Because it is malted rather than raw, it needs no separate cereal mash. That is the practical reason to choose it over grits.\u003c\/p\u003e\n\u003cp\u003eThe flavor is fresh cornbread with an earthy sweetness, cleaner and rounder than raw corn. At 1.5 to 2.5 SRM and 58% extract it lightens body and color while adding a distinct corn note that flaked adjuncts do not carry.\u003c\/p\u003e\n\u003ch3\u003eUsing Cumberland Corn\u003c\/h3\u003e\n\u003cul\u003e\n  \u003cli\u003eRiverbend publishes 5 to 25% of the grist.\u003c\/li\u003e\n  \u003cli\u003eNo cereal mash required. Add it straight to the mash tun with your base malt, which is the main advantage over raw or grits corn.\u003c\/li\u003e\n  \u003cli\u003eAt 10 to 20% for Mexican lager and pre-Prohibition American lager.\u003c\/li\u003e\n  \u003cli\u003eDiastatic power is low at 10 to 20, so pair it with a base malt that has enzymatic headroom.\u003c\/li\u003e\n  \u003cli\u003eAlso used in bourbon mashes.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eStyles:\u003c\/strong\u003e Mexican lager, pre-Prohibition American lager, cream ale, farmhouse ale, bourbon and whiskey\u003c\/p\u003e\n\u003ch3\u003eSpecifications\u003c\/h3\u003e\n\u003ctable\u003e\n  \u003ctr\u003e\n\u003cth\u003eGrain\u003c\/th\u003e\n\u003ctd\u003eMalted non-GMO yellow dent corn\u003c\/td\u003e\n\u003c\/tr\u003e\n  \u003ctr\u003e\n\u003cth\u003eColor\u003c\/th\u003e\n\u003ctd\u003e1.5 to 2.5 SRM\u003c\/td\u003e\n\u003c\/tr\u003e\n  \u003ctr\u003e\n\u003cth\u003eMax usage rate\u003c\/th\u003e\n\u003ctd\u003e5 to 25% of grist\u003c\/td\u003e\n\u003c\/tr\u003e\n  \u003ctr\u003e\n\u003cth\u003eExtract (FG, dry basis)\u003c\/th\u003e\n\u003ctd\u003e58%\u003c\/td\u003e\n\u003c\/tr\u003e\n  \u003ctr\u003e\n\u003cth\u003eProtein\u003c\/th\u003e\n\u003ctd\u003e11.5%\u003c\/td\u003e\n\u003c\/tr\u003e\n  \u003ctr\u003e\n\u003cth\u003eMoisture\u003c\/th\u003e\n\u003ctd\u003e5.6%\u003c\/td\u003e\n\u003c\/tr\u003e\n  \u003ctr\u003e\n\u003cth\u003eDiastatic power\u003c\/th\u003e\n\u003ctd\u003e10 to 20\u003c\/td\u003e\n\u003c\/tr\u003e\n  \u003ctr\u003e\n\u003cth\u003eCereal mash\u003c\/th\u003e\n\u003ctd\u003eNot required\u003c\/td\u003e\n\u003c\/tr\u003e\n  \u003ctr\u003e\n\u003cth\u003eGrain origin\u003c\/th\u003e\n\u003ctd\u003eTennessee\u003c\/td\u003e\n\u003c\/tr\u003e\n  \u003ctr\u003e\n\u003cth\u003eBag size\u003c\/th\u003e\n\u003ctd\u003e50 lb\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/table\u003e\n\u003ch3\u003eAbout Riverbend Malt House\u003c\/h3\u003e\u003cp\u003eBrent Manning and Brian Simpson founded Riverbend in Asheville in 2010, the first craft malt house east of the Mississippi. It is now the first Certified Regenified malt house in the world. Grain comes from family-owned farms inside roughly a 500-mile radius of Asheville, across North Carolina, Tennessee, Kentucky, Virginia and Florida. They still hand-rake grain on a traditional malting floor alongside modern germination-kiln vessels, and in 2025 they supplied more than 300 breweries and distilleries.\u003c\/p\u003e","brand":"Riverbend Malting","offers":[{"title":"Default Title","offer_id":51543158292795,"sku":"MLT-RB-CUMBRCORN","price":52.5,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0003\/9433\/0159\/files\/Cumberland-Corn22.jpg?v=1786115148"},{"product_id":"great-chit","title":"Great Chit","description":"\u003cp\u003eGreat Chit is a highly under-modified chit malt made from Southern-grown 2-row barley in North Carolina, Virginia and Tennessee. Germination is cut short, so the grain barely chits, and kilning is gentle. That preserves the protein and beta-glucan that build foam and body.\u003c\/p\u003e\n\u003cp\u003eFlavor impact is deliberately minimal: grainy and lightly grassy, nothing more. The reason to use it is structural. It improves head retention, foam stability and mouthfeel, and it does the job of raw grain or a dextrin malt while still being malted. The style exists because German brewers needed a way around the Reinheitsgebot's ban on unmalted adjuncts.\u003c\/p\u003e\n\u003ch3\u003eUsing Great Chit\u003c\/h3\u003e\n\u003cul\u003e\n  \u003cli\u003eRiverbend publishes 5 to 20% of the grist.\u003c\/li\u003e\n  \u003cli\u003eAt 5 to 10% as a foam and mouthfeel aid in lagers and hoppy pale beers.\u003c\/li\u003e\n  \u003cli\u003eAt 10 to 20% in NEIPA, where the protein contributes to both haze and the soft body the style depends on.\u003c\/li\u003e\n  \u003cli\u003eSubstitute it for flaked barley or dextrin malt when you want the same structural effect from a malted grain.\u003c\/li\u003e\n  \u003cli\u003eMin DP 100, so it still carries enzymes despite the short germination.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eStyles:\u003c\/strong\u003e NEIPA, hazy IPA, West Coast IPA, pale ale, Pilsner and other lagers\u003c\/p\u003e\n\u003ch3\u003eSpecifications\u003c\/h3\u003e\n\u003ctable\u003e\n  \u003ctr\u003e\n\u003cth\u003eGrain\u003c\/th\u003e\n\u003ctd\u003e2-row barley, under-modified chit malt\u003c\/td\u003e\n\u003c\/tr\u003e\n  \u003ctr\u003e\n\u003cth\u003eColor\u003c\/th\u003e\n\u003ctd\u003e1.5 to 2.5 SRM\u003c\/td\u003e\n\u003c\/tr\u003e\n  \u003ctr\u003e\n\u003cth\u003eMax usage rate\u003c\/th\u003e\n\u003ctd\u003e5 to 20% of grist\u003c\/td\u003e\n\u003c\/tr\u003e\n  \u003ctr\u003e\n\u003cth\u003eExtract (FG, dry basis)\u003c\/th\u003e\n\u003ctd\u003e80%\u003c\/td\u003e\n\u003c\/tr\u003e\n  \u003ctr\u003e\n\u003cth\u003eProtein\u003c\/th\u003e\n\u003ctd\u003e10.1%\u003c\/td\u003e\n\u003c\/tr\u003e\n  \u003ctr\u003e\n\u003cth\u003eS\/T ratio\u003c\/th\u003e\n\u003ctd\u003e38 to 43\u003c\/td\u003e\n\u003c\/tr\u003e\n  \u003ctr\u003e\n\u003cth\u003eMin diastatic power\u003c\/th\u003e\n\u003ctd\u003e100\u003c\/td\u003e\n\u003c\/tr\u003e\n  \u003ctr\u003e\n\u003cth\u003eMin alpha amylase\u003c\/th\u003e\n\u003ctd\u003e30\u003c\/td\u003e\n\u003c\/tr\u003e\n  \u003ctr\u003e\n\u003cth\u003eGrain origin\u003c\/th\u003e\n\u003ctd\u003eNorth Carolina, Virginia and Tennessee\u003c\/td\u003e\n\u003c\/tr\u003e\n  \u003ctr\u003e\n\u003cth\u003eBag size\u003c\/th\u003e\n\u003ctd\u003e50 lb\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/table\u003e\n\u003ch3\u003eAbout Riverbend Malt House\u003c\/h3\u003e\u003cp\u003eBrent Manning and Brian Simpson founded Riverbend in Asheville in 2010, the first craft malt house east of the Mississippi. It is now the first Certified Regenified malt house in the world. Grain comes from family-owned farms inside roughly a 500-mile radius of Asheville, across North Carolina, Tennessee, Kentucky, Virginia and Florida. They still hand-rake grain on a traditional malting floor alongside modern germination-kiln vessels, and in 2025 they supplied more than 300 breweries and distilleries.\u003c\/p\u003e","brand":"Riverbend Malting","offers":[{"title":"Default Title","offer_id":51543158325563,"sku":"MLT-RB-CHIT","price":52.5,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0003\/9433\/0159\/files\/Great-Chit26.jpg?v=1786115679"}],"url":"https:\/\/www.wineandbeersupply.com\/collections\/flaked-grains-adjuncts.oembed","provider":"Wine \u0026 Beer Supply ","version":"1.0","type":"link"}