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Old 08-23-2007, 03:16 PM   #1
EdWort
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I'm tossing in some flaked barley in my experimental Blonde recipe today. I've never used it before. Do you send it through the mill with the rest of the grain or do you mash it as is?



 
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Old 08-23-2007, 03:23 PM   #2

I've always used it in my dry stouts and I send it through the mill. I have no idea if you need to or not but it doesn't seem to hurt.


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Old 08-23-2007, 03:26 PM   #3
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Cool. Thanks. I'm using it to hopefully add some creaminess mouthfeel to my blonde recipe. Through the mill it goes.

 
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Old 08-23-2007, 03:27 PM   #4
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The first time I made a brew that used FB since getting my Barley Crusher, I tried sending some thru. Most of it just slipped between the rollers unharmed. I thus deduced that it's not supposed to go through a mill. So I don't mill it. Seems pointless...
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Old 08-23-2007, 03:46 PM   #5
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You can put the flaked barley and other flaked grains through your mill if you want, but it is not necessary. The flakes will wet sufficiently in the mash exposing the glatinized starch to enzymatic attack. Flake barley and oats have high levels of beta glucans, a carbohydrate that thickens the wort and beer some. It should add to the mouthfeel you are seeking.

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Old 08-23-2007, 03:51 PM   #6

Quote:
Originally Posted by Evan!
The first time I made a brew that used FB since getting my Barley Crusher, I tried sending some thru. Most of it just slipped between the rollers unharmed. I thus deduced that it's not supposed to go through a mill. So I don't mill it. Seems pointless...
I have a corona-style mill so it definitely has an effect on the flakes for me. But I doubt it makes any difference all the same. I tend to throw them through because I put all my measured uncrushed grains into a single bucket and then pour it all at once into the mill hopper, less thinking that way (which is a must for the likes of me ).
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Old 08-23-2007, 03:56 PM   #7
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I put it through the mill at my LHBS and ground it the same as all my other grains with their modified coffee grinder. It works great. In fact, I tasted my newest ESB last night and the noticeable mouth feel told me that the half pound I used was right on the money.

I wonder whether or not you would get as much mileage without grinding it?
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Old 08-23-2007, 07:39 PM   #8
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This is probably too late EdWort but in a recent brew, I ran flaked barley through the mill and most of it came out floured. It gummed up the mash a good bit and really slowed the sparge process. LHBS guy told me I shouldn't crush it afterwards. Thanks for the timely advice, bro! Oh wait, that brings us full circle Ed. Good luck with it.

PS - sampled the brew just two days ago and it has fantastic .... (you know what) retention.

 
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Old 08-23-2007, 09:36 PM   #9
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a little off topic but flaked barley related. I'm gonna be brewing an IPA tomorrow and the recipe calls for 8oz of flaked wheat but they had none, so the LHBS guy recommended me to use 8oz of flaked barley instead. What do you guys think will become of this IPA, as far as color, taste, etc.

Thanks, Scott.

 
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Old 08-24-2007, 02:10 AM   #10
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I'm getting ready to do a dry stout and was wondering the same thing. According to Classic Beer Style Series on Stouts they grind the flaked barley to improve yield. I'm planning on using my food processor. I could see this leading to a stuck sparge but I batch sparge now so I'm hoping it won't be a problem...



 
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