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Author Topic: Flaked Barley  (Read 3537 times)

Offline BrewBama

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Flaked Barley
« on: January 27, 2015, 06:13:29 pm »
I am brewing an Irish Red Ale this weekend and have a question about one of the ingredients: 1 lb  flaked barley. I've not used this ingredient before and welcome recommendations.

Offline TMX

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Re: Flaked Barley
« Reply #1 on: January 27, 2015, 06:28:29 pm »
It Has to be mashed with the other grains nit is mostly for body and head retention.
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Ferm 2:

On Deck: American Wheat

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Keg 2: Switchback Stout

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Offline mabrungard

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Re: Flaked Barley
« Reply #2 on: January 27, 2015, 06:38:22 pm »
It is a HUGE body and head builder and it does have a notable taste. 1 lb in a 5 gallon batch is a lot of flaked barley and I don't think it will be a welcome addition. It will be difficult to serve in a reasonable amount of time due to the amount of head this beer may have. I would plan on carbonating the beer at a low level if you add that much.

The flavor of raw and flaked barley blend pretty well with roast barley. But in a relatively pale beer without that roast flavor, that flavor can be overwhelming. Use with caution.
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Offline TMX

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Re: Flaked Barley
« Reply #3 on: January 27, 2015, 06:42:57 pm »
I would never use it in an IRA but is not my grain bill. I would droplet to 4-6 oz if I was going to use it
« Last Edit: January 29, 2015, 08:10:06 am by TMX »
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Ferm 1: Irish Red Ale
Ferm 2:

On Deck: American Wheat

Keg 1: Un-Common
Keg 2: Switchback Stout

Total Gallons brewed (2015) - 10

Offline erockrph

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Re: Flaked Barley
« Reply #4 on: January 27, 2015, 09:11:46 pm »
It is a HUGE body and head builder and it does have a notable taste. 1 lb in a 5 gallon batch is a lot of flaked barley and I don't think it will be a welcome addition. It will be difficult to serve in a reasonable amount of time due to the amount of head this beer may have. I would plan on carbonating the beer at a low level if you add that much.

The flavor of raw and flaked barley blend pretty well with roast barley. But in a relatively pale beer without that roast flavor, that flavor can be overwhelming. Use with caution.
+1 - it has a pretty noticeable "raw grain" flavor that sticks out like a sore thumb in pale beers. I'd definitely consider using a smaller amount if you plan on using it. Personally, I tend to go for flaked or torrified wheat instead.
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Offline majorvices

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Re: Flaked Barley
« Reply #5 on: January 28, 2015, 04:28:43 am »
I don't think there's anything wrong with using it for an Irish Red, maybe keep it a half pound though (per 5 gallons). Some complain about it's "raw grainy" flavor but in moderation I don't find it objectionable. In an Irish Stout I find it very nice and essential.

Offline Wort-H.O.G.

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Re: Flaked Barley
« Reply #6 on: January 28, 2015, 04:47:52 am »
I don't think there's anything wrong with using it for an Irish Red, maybe keep it a half pound though (per 5 gallons). Some complain about it's "raw grainy" flavor but in moderation I don't find it objectionable. In an Irish Stout I find it very nice and essential.
+1

I use it at around .5lb in 5.5gal recipes. Have not used it in irish ale, but stouts for sure.
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Offline BrewBama

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Flaked Barley
« Reply #7 on: January 29, 2015, 05:47:58 am »
That's what I needed to know. Thanks folks!

Oh... Should I crush it?

Offline Wort-H.O.G.

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Re: Flaked Barley
« Reply #8 on: January 29, 2015, 06:30:13 am »
That's what I needed to know. Thanks folks!

Oh... Should I crush it?

its a flake cant really "crush" it. just mix it in with crushed grains and mash.
Ken- Chagrin Falls, OH
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Serving:        In Process:
Vienna IPA          O'Fest
Dort
Mead                 
Cider                         
Ger'merican Blonde
Amber Ale
Next:
Ger Pils
O'Fest

Offline chumley

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Re: Flaked Barley
« Reply #9 on: January 29, 2015, 01:53:02 pm »
My 2 cents worth.  I have brewed Jeff Renner's McGinty's Irish American Ale recipe about a half dozen times, and it is always a crowd pleaser.  That recipe uses 0.75 lbs. of flaked barley in a 5 gallon batch.

Offline hopfenundmalz

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Re: Flaked Barley
« Reply #10 on: January 29, 2015, 02:07:39 pm »
I use it in a Cream Ale recipe that is taken from Pelican Pub's Kiwanda Cream Ale.
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