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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 - however 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 D

Poor wort fermentability


Poor wort clarity

Whirlfloc, Bioprotease