oops...no flaked barley

[BuzzCraft]

I am about to brew up Ed Wort's porter recipe which calls for 1/2# of flaked barley. I was certain I had some in stock, but it turns out not. No turning back now, though, so I'll have to modify. If not familiar w/the recipe, it calls for a mash temp of 150 and 8 oz malto dextrin to add body (which I assume the flaked barley will also do)

Options:
1. Forget about the flaked barley and do the recipe as listed otherwise.
2. Add 1/2# of carapils in place of the flaked barley...the thought being that it may achieve some of the things flaked barley is intended to do.

Any opinions??

 

[PT Ray]

I'd almost suggest some rolled oats but it's not exactly the same as flaked barley. They're the same in that both are unmalted grains that have been rolled and will add a certain mouth feel. But to me oats are more oily and have a more pronounced flavor.

 

[BrewBrain]

I don't know the recipe, but generically, I'd do the carapils.

 

[passedpawn]

I'd almost suggest some rolled oats but it's not exactly the same as flaked barley. They're the same in that both are unmalted grains that have been rolled and will add a certain mouth feel. But to me oats are more oily and have a more pronounced flavor.

Sorry, no flavor with oats. They do provide a velvet texture to the drink though.

 

[PT Ray]

Sorry, no flavor with oats. They do provide a velvet texture to the drink though.

About half way down, describes some of the flavors you can expect from using oats.

BYO Cookie In A Glass

 

[kanzimonson]

Yeah I think oats are the best sub here. The main point of the barley being in the recipe is to add some beta-glucans for nice head retention. Oats provide similar insoluable fiber.