Grain Millers,
Inc., is made up of a team of individuals with experience in the areas
of international trade, milling, food science, and engineering. The company
began in 1986 as an oat processing facility in Eugene, Oregon, and has
since diversified into a supplier of all types of grain products, including
the malt products of the French company Malteries Franco-Belges. In addition,
Grain Millers produces a number of unusual adjuncts of its own.
Amaranth: An original ancient grain, this
adjunct is produced by dry-puffing the grain in high-temperature atmospheric
cookers; a quick release of the pressure gelatinizes the starch while
retaining all the natural flavors, resulting in a product high in soluble
proteins. No aroma. Slightly nutty flavor.
Brewers cut natural filter medium: The mash
contains large amounts of protein-rich ingredients. No aroma or flavor
contributions.
Buckwheat: Dehulled grits are steamed and
flaked at low temperatures to produce a product with a semi-sweet nutty
flavor and a mild aroma. Naturally low in fat and protein.
Bulgur: Pressure cooked at a high moisture
content with the grain structure intact; yields results similar to those
of malted wheat without the malty taste. No aroma. Bland, grainy flavor.
CereSweet #24 and #40(tm): Trademarked, all-natural,
oat extract yeast food. Contains a high degree of natural maltose to
activate yeast fermentation.
Indian corn: Red and blue corn grits are
dried and left uncooked. The brewer must precook them before mashing.
Grain-like aroma and flavor.
Malted whole oat groats: For use as a specialty
ingredient, this product gives a nutty aroma and a light oat-like malt
flavor.
Potato: Naturally low in fat and protein,
with at least 25% starch. Use in small amounts only (they swell up during
mashing) to add body to the beer. When used as starch enhancer, it imparts
little flavor or body. Expect very long run-off times. No aroma. Potato
flavor.
Pregelatinized barley (flaked): Selected
grains are steam-cooked and flaked to enhance aroma and flavor transmission.
Bland, grainy aroma and mild grainy flavor. Converts in 10-15 minutes.
Pregelatinized corn (flaked): Low-fat (<1%)
flaking grits are steamed to gelatinize their starches, then flaked
at high pressure to speed hydration and improve extraction. The cooking
process also enhances the creamy taste. No aroma. Bland, grainy flavor.
Converts in 10-15 minutes.
Pregelatinized oats (flaked): Selected grains
are steam-cooked and flaked to enhance aroma and flavor transmission.
Minimum haze due to protein. Clean nutty aroma and flavor. Lightly toasted.
Converts in 15-25 minutes.
Pregelatinized rye (flaked): Selected grains
are steam-cooked and flaked to enhance aroma and flavor transmission.
Bland rye aroma. Mild rye flavor. Converts in 15-25 minutes.
Pregelatinized triticale (flaked): Selected
grains are steam-cooked and flaked to enhance aroma and flavor transmission.
No aroma. Mild wheat, light grainy taste.
Pregelatinized wheat (flaked), red and white:
Selected grains are steam-cooked and flaked to enhance aroma and flavor
transmission. Converts in 15-25 minutes.
Pregelatinized white rice (flaked): Sized
white rice is quickly steamed at high temperatures then flaked at low
pressure to produce a stable flake that yields high extraction rates
with minimal mashing time. No aroma. Bland, grain-like flavor. Converts
in 10-15 minutes.
Sorghum: Dry-puffed in high-temperature atmospheric
cookers. A quick release of the pressure gelatinizes the starches while
retaining the natural flavors. Use in dark, ethnic, special beers or
in small amounts to produce light ales. No aroma. Grain-like, bitter
flavor.
Torrified wheat: Dry-puffed in high-temperature
atmospheric cookers. A quick release of the pressure gelatinizes the
starches while retaining all the natural flavors. Slightly burnt aroma
and expanded flavor.
Whole-kernel unmalted barley or wheat: For
use as a specialty ingredient. Adds body and nose to the beer. Light
grain-like aroma and flavor.
