Rice Hulls are a by-product produced when rice is husked, and are used to provide filler material in the mash to counter 'sticky' grains that can sometimes cause a stuck sparge. Used in the proper amounts they contribute no flavour or other characteristics to the brew.

Use at a ratio of 25-30% with grains that are huskless to replace the husk that is missing (wheat, rye, naked oats)