Flaked Barley usage question
- Thread starter ohad
- Start date
Help Support Homebrew Talk - Beer, Wine, Mead, & Cider Brewing Discussion Forum:
boo boo
Well-Known Member
I use flaked barley in a single infusion mash without any worries.
mkling
Well-Known Member
For raw barley, the starches haven't been gelatinized like happens in the rolling process to create flaked barley. To use raw barley, you need to do a cereal mash -- basically make cooked barley first, then add that to your mash.
OK, I tried cereal mash before with raw grain.
Is the end result similar to the use of flaked barley?
BTW, I don't see how the barley flaking process causes gelatinization... I thought there has to be heat involved...
Is the end result similar to the use of flaked barley?
BTW, I don't see how the barley flaking process causes gelatinization... I thought there has to be heat involved...
mkling
Well-Known Member
In the flaking process the rollers are hot. The hot rollers produce flakes, whereas cold rollers crush the grain the way our grain is crushed for a traditional mash.
Similar threads
