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Old 12-18-2008, 07:09 PM   #1
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Default Flaked/pearl barley interchangeable?

Are these interchangeable? I know the pearl has been de-husked, then polished. Is the flaked barley de-husked as well? I believe the flaked has been cut and rolled. Do they both go into the mash as is?


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Old 12-18-2008, 07:45 PM   #2
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I believe pearl barley needs a cereal mash first....not positive, though.


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Old 12-19-2008, 05:05 AM   #3
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Quote:
Originally Posted by Denny View Post
I believe pearl barley needs a cereal mash first....not positive, though.
Which is a...??
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Old 12-19-2008, 02:04 PM   #4
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Originally Posted by Pete08 View Post
Which is a...??
traditional technique for dealing with ungelatinized adjuncts. Cereal Mashing

Flaked grains are gelatinized (had their starches popped) in the flaking process, so they can go right into the mash. If the starch isnít gelatinized the enzymes from the malt will not be able to break it down into sugars and dextrins.
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Old 12-19-2008, 02:57 PM   #5
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Pearled barley must be gelatinized before mashing.

Flaked grains are cooked during the process. The pressures involved in making the flakes creates heat, which cooks each corn individually.

Pearled barley is processed to remove the husk and some of the bran - it's polished, or pearled. You still have to cook it to release the starches which the enzymes in the malted grain can convert.

Essentially, you cook it according to the directions on the package. The stuff I get, I boil gently for one hour, after which the steaming glop is added to the main mash. Don't forget to account for the fluid in your mash calculations.

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Old 12-19-2008, 03:44 PM   #6
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Thanks for the info!
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Old 08-06-2012, 03:02 PM   #7
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Quote:
Originally Posted by Bob View Post
Pearled barley is processed to remove the husk and some of the bran - it's polished, or pearled. You still have to cook it to release the starches which the enzymes in the malted grain can convert.

Essentially, you cook it according to the directions on the package. The stuff I get, I boil gently for one hour, after which the steaming glop is added to the main mash. Don't forget to account for the fluid in your mash calculations.
old thread, but how does some pearl barley taste in a beer?


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