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Old 05-24-2010, 05:56 PM   #1
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Default Flaked Barley usage question

Hi,

When you mash a stout with flaked barley, can you just do an infusion mash with the malt , or do I need to do some other process?
same Q for crushed raw barley and oatmeal.

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Old 05-24-2010, 05:56 PM   #2
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I use flaked barley in a single infusion mash without any worries.


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Old 05-25-2010, 08:50 PM   #3
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What about raw barley?
How do I use that ?
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Old 05-30-2010, 02:17 PM   #4
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I can't get flaked barley in my country...

what about raw barley?
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Old 05-30-2010, 03:56 PM   #5
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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.
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Old 05-30-2010, 04:05 PM   #6
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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...
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Old 05-30-2010, 04:09 PM   #7
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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.
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Old 05-30-2010, 04:16 PM   #8
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Thanks! that's very interesting!
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Old 06-30-2010, 04:22 PM   #9
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OK I bought some raw barley.

Can I roast it in the oven instead of cooking it before mashing ?
since I can roast in the oven a few days ahead, it could help shortening the brew day.
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Old 06-30-2010, 06:16 PM   #10
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Cook it with water and basically make a barley porridge. You end up with a gloopy, starchy mass, ready for the enzymes to turn into sugars.


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