Adjunts

[danegon]

Hello brewers!!

I have a question about adjunts to improve head retention. Flaked barley and other flaked grains can be purchased here in Spain from herbalist shops. What I´m not sure of is if those flakes must be cooked first in order to use them in a mash, or if they are useful raw. Are they the same flakes as the ones that one gets from brewing shops?

Thank you very much!!


Daniel

 

[sonvolt]

Just use some cara-pils or some wheat malt.

 

[Ivan Lendl]

If thier flaked then you can just throw them in the mash, or steep even. You only have to 'cook' raw wheat. Flaked, or puffed, or torrified have been gelatinized.

(im not 100 percent sure about this so someone correct me if im wrong)