Flaked Barley

Description

This is unmalted barley rolled out in flakes. They are made by a process similar to rolled oats. The starches are pre-gelatinized by cooking slightly before the grains are then flattened between metal rollers. Pre-gelatinization makes flaked grains easier to work with in the mash since they quickly absorb water and their starches are more accessible for conversion.

Flaked barley is similar to other flaked grain products like flaked wheat and rolled oats. All these grains help create a creamy mouthfeel with increase head retention. In large quantities, flaked barley can produce dry beers with reduced color and flavor. However this may be desirable in some recipes.

Beer Styles

About 5 percent can be used in most beers to increase body and foam retention. The high protein content in flaked barley may cause chill haze in particularly light styles like pilsner. For these dextrin malt is probably a better way to increase head retention. Up to about 20 percent can be used in darker beers. Flaked barley is commonly utilized in dry stouts.

Grain Analysis

Extract Potential	1.028
Color (°L)	1.4
DP (°Lin)	0
Protein (%)	12.5