Flaked Barley - 1kg

Flaked Barley is an unmalted adjunct used in brewing, primarily known for its contributions to beer's mouthfeel, body, and head retention. It differs from malted barley because it hasn't been germinated or kilned, and instead, it's processed by steaming and flattening.

Key Characteristics of Flaked Barley:

1. Enhanced Body and Mouthfeel:

   • Flaked barley adds significant body and smoothness to beer, resulting in a fuller mouthfeel. This is especially useful in beers that benefit from a creamier texture, such as stouts.

2. Improved Head Retention:

   • One of its standout features is improving head formation and retention due to its high protein content. This helps create thick, stable foam that lasts longer, adding to the beer's visual appeal.

3. Dry, Grainy Flavor:

   • Flaked barley imparts a dry, grainy, and slightly nutty flavor. It isn't sweet or caramel-like because it's unmalted, but it can add depth to the malt profile without overpowering the other ingredients.

4. Increased Haze:

   • Due to its protein and starch content, flaked barley can contribute to a hazy appearance in beer. This isn't always an issue for darker styles like stouts and porters, but it can affect clarity in lighter beers.

5. Foam Stability:

   • The proteins in flaked barley help stabilize the foam, making it last longer. This is particularly desirable in styles like Irish stouts, where a creamy, persistent head is characteristic.

6. Minimal Impact on Color:

   • Flaked barley is typically light in color (similar to pale malts), so it won't darken your beer significantly. This makes it versatile for a wide range of beer styles, from pale ales to stouts.

7. No Diastatic Power:

   • Since flaked barley is unmalted, it does not have any enzymatic activity. This means it needs to be mashed with a base malt that has diastatic power to convert the starches into fermentable sugars.

Common Beer Styles Using Flaked Barley:

• Irish Stouts: Adds creaminess and body, and helps with foam retention.
• Porters: Used to increase mouthfeel without adding sweetness.
• English Ales: Adds complexity to the malt profile and helps improve head retention.

Flaked barley is a great ingredient for creating fuller-bodied beers with excellent foam characteristics and a subtle, grainy flavor. However, it should be used in moderation, typically between 5% to 10% of the grain bill, to avoid issues like excessive haze or overpowering flavors.