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Old 04-14-2009, 03:55 AM   #1
PintOfBitter's Avatar
Feb 2007
Posts: 1,154
Liked 11 Times on 10 Posts

Flaked barley in a cream ale? good idea or bad idea? I've never used it, but I think it could be very nice, from what I've read about flaked barley's characteristics. I'm looking for light and smooth with lots of grain/bread going on.

I plan on brewing the experiment unless someone can give me a reason not to.

Also, I'd be using a 2-row pale base instead of the "classic" 6-row.

Maybe you can use these Grain, Hops, Yeast Reference Charts

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Old 04-14-2009, 03:57 AM   #2
GilaMinumBeer's Avatar
Jan 2008
Posts: 58,727
Liked 7526 Times on 6161 Posts

It's no "Pint Of Bitter" but I say GO FOR IT!

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Old 10-29-2009, 03:21 AM   #3
Oct 2009
Fort Worth, TX
Posts: 110

I would recommend trying a hefe recipe. Smooth with ALOT of bread characteristics. Depending on how you make it though, could be a pretty full beer.

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Old 10-29-2009, 11:30 AM   #4
Bob's Avatar
Nov 2007
Christiansted, St Croix, USVI, US Virgin Islands
Posts: 3,927
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Flaked grains with a high protein content - barley, oats, wheat - run the risk of throwing haze unless used in relatively small amounts. Less than 5% of the grist should make an flavor/mouthfeel impact without negatively impacting clarity.

If you're after "grainy", please rethink switching to 2-row. 6-row malt has a more "grainy" than "malty" flavor. It's slightly more astringent from elevated husk. Perhaps half 2-row and half 6-row...?

If you do go with 6-row, don't forget to reset your mill.

Good luck!

Fort Christian Brewpub
St Croix, US Virgin Islands

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