I recently purchased some "flaked" barley from my LHBS for a recipe that I have made many times before. They switched suppliers and sold me stuff that does not appear to be steam flaked, but rather rolled with small closely spaced grooves. The stuff is still seed shaped and probably gelatinized at mash temperatures. Am I going to be okay if I boil it for 5 minutes, or should I substitute 2 lbs of quick oats, which I have on hand?
Adjunct Quality- Barley
- Thread starter Aspera
- Start date
