ZooBrew

Recipes 

What would be a good 'rule of thumb' for using Flaked Barley for head retention and body?

Cyprus

Recipes 

I use 1/2 to 3/4 lb per 5 gal batch. Seems to work well for me.

Hammy71

Recipes 

Beersmiths default max for flaked barley is 20%.

Freezeblade

Recipes 

for head retention I do about 5%
Anymore than that and you're just asking for chill-haze

__________________
Primary:Russian River Redemption clone, Kelly's Melomel, Graham's English Cider 22-23
Clearing:Apple Wine
Aging:Public House Dry Stout, Procrastination Porter, Mr. Brown Ale, Westvleteren 12 Clone, Mead, Duvel Clone, Graham's English Cider 6-21, Belgian Draak Strong Ale, Fig Melomel, Acerglyn, Restorative Tonic Metheglyn

ODaniel

Recipes 

I guess it depends on the style. Dry Stouts are usually 25% (Guinness). I used 2.5lbs in my Dry Stout and Foreign Extra Stout. I've never used it in other styles though.

Matt Up North

Recipes 

Depends on style. I like to go from 5%-10% for a pale, 10%-15% for an IPA or brown and 15%-25% for a stout. In all it matters what you are making, but let me tell you, that chill haze isn't a myth, but it is not something I care about one bit.

__________________
New and improved signature.

ZooBrew

Recipes 

Yeah, I'm not too put out by chill haze. I like a good 3/4" head that lasts.

I've been using about 8 oz. for a 5 gal batch for a few my Belgians and I was wondering if a 30min steep was right.

Talloak

Recipes 

I add a 1/2 lbs to most pale ales, IPAs, and porter and stouts. It has become a staple. I first used it when making EdWorts Rye IPA, now I add it to several regular recipes.

__________________
'Allow 6-8 weeks for delivery'

Thinking about: California Common, Fat Squirrel Clone
Fermenting: Greenbelt Pale Ale
Conditioning:
Aging: Strong Scotch Ale, Robust Porter
Drinking: Saison