In addition to the obvious use in pale lagers, this can be used in emergencies when your mash fails to hit your predicted target gravity. It can be added at the end of the boil to boost the gravity without adding any flavors that change the intent of your recipe.

Making an American lt lager, so gives a slightly cleaner flavor than flaked maize, but somehow different than just adding dextrose. Have had good success using this about 60 DME:40 Rice for lt lagers and made to the NHC finals this past year...

First time using it and love be it

One of the ingredients used to make a GF IPA. No one has detected it is a GF brew.

Be ready to stir this for awhile and turn off your burner. It turned into a giant ball of sticky granules that resembled rock candy. Eventually I did get it to dissolve by heating it up slowly to avoid scorching and stirring for about 30 min. The product was just as it advertised. I did notice the label says gluten free but the number one ingredient listed is barley malt which is known to have gluten in it. If you have celiac I would research this to be sure.