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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 Solution

Poor extract levels


High mash viscosities and starch positive wort


Limited vitamins, essential salts and amino 
acids for yeast


Poor foam stability

Biofoam K, Biofoam AT,
Biofoam CL