It can be difficult to brew low-ABV beers that have great grain character. One can compensate by using more specialty malts, but this is not feasible for some styles. Wheat (or rye) middlings are by-products of flour production that contain the outer layers of the grain and a bit of starchy endosperm. Middlings can really shine in low-ABV beers, as much of a grain’s flavor comes from these outer layers and not the starchy endosperm. By replacing some of the grain in a mash bill with middlings, one can boost grain flavor without adding many fermentable sugars.
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