From HomeBrewTalk Wiki
Revision as of 21:16, 19 November 2007 by Chapka (Talk | contribs)
(diff) ← Older revision | Latest revision (diff) | Newer revision → (diff)
Jump to: navigation, search

Grits are dehusked, degermed pieces of the endosperm of unmalted grain which are used in brewing. Both maize and rice grits are commonly used in brewing, and are probably the most common for of adjunct used by large brewers.

[edit] Use of Grits in Brewing

While probably the most common form of maize or rice adjunct used in commercial brewing, grits are less often used by homebrewers, since they must be gelatinized by cooking at a high temperature, usually in a pressure cooker, to make their carbohydrates available for brewing.