Author Topic: flaked barley in dry stout  (Read 878 times)

Offline Steve Ruch

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flaked barley in dry stout
« on: March 06, 2015, 10:34:11 PM »
How necessary is it?
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Offline denny

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Re: flaked barley in dry stout
« Reply #1 on: March 06, 2015, 10:40:53 PM »
How necessary is it?

Traditionally, it's crucial and not a dry stout without it.  Beyond that, your choice.
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Offline reverseapachemaster

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Re: flaked barley in dry stout
« Reply #2 on: March 06, 2015, 10:51:08 PM »
6
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Offline HoosierBrew

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Re: flaked barley in dry stout
« Reply #3 on: March 06, 2015, 11:34:41 PM »

Traditionally, it's crucial and not a dry stout without it.  Beyond that, your choice.

^^^  Gotta have it in Irish.
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Offline mabrungard

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Re: flaked barley in dry stout
« Reply #4 on: March 07, 2015, 01:36:02 PM »
With the understanding that a dry stout is actually a low gravity beer, the addition of raw barley is an important component for adding body. Without that addition, this beer would have an unremarkable body. The beta-glucans from the raw barley are the reason for that added body. They can come from raw barley, flaked barley, and chit barley. In general, those raw forms supply about 10 times more beta-glucan than malted barley.
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Re: flaked barley in dry stout
« Reply #5 on: March 07, 2015, 01:39:37 PM »
IIRC I use at least 20% flaked barley in my dry stout. Agree, it' critical for the style.

Offline Steve Ruch

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Re: flaked barley in dry stout
« Reply #6 on: March 07, 2015, 05:09:37 PM »
How necessary is it?

Traditionally, it's crucial and not a dry stout without it.  Beyond that, your choice.
Got it, there will be flaked barley when I brew a dry stout.
Crescent City, CA

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with hairy old women

Offline Thirsty_Monk

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Re: flaked barley in dry stout
« Reply #7 on: March 08, 2015, 03:30:09 PM »
I like flake barley.
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