BeerMaverick
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- May 13, 2016
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Hi all, I'm looking for a source/data that explains the degree of fermentability of different adjuncts. The most obvious case of a non-fermentable adjunct is Lactose, but I'm reading some sources online indicating that Flaked Barley is not fermentable (including on the simpsons malt website: Flaked Barley vs Flaked Wheat vs Flaked Oats - Simpsons Malt). If you go to the most popular brewing calculators such as Beersmith, Brewcipher, etc. and enter in Flaked Barley as your only brewing ingredient, an alcohol level will populate indicating that it is indeed fermentable (at least to some degree). If you open up the Flaked Barley description in BeerSmith, the "not fermentable" box is not checked, indicating that it is indeed fermentable. I guess this question is moreso about Flaked Barley, but if anyone has a source on the fermentability of numerous adjuncts that would be even more helpful. Thank you for your help!
P.S. This is not a question of if sugars are added to wort by introducing Flaked Barley (they are of course), but whether or not those sugars are fermentable.
P.S. This is not a question of if sugars are added to wort by introducing Flaked Barley (they are of course), but whether or not those sugars are fermentable.