Brewing with flaked barley

[hoplobster]

I'll make this silly question quick:

I'm brewing with flaked barley for the first time tomorrow, it makes up 5% of my total grain bill and I am doing a single infusion mash and batch sparging. Should I just throw the flaked barley in the MLT as normal with the other grains and mash?

Sorry for the silly question, but this hobby is driving me mad with uncertainty!

 

[Ryan_PA]

yup. right in with the other grains.

 

[ajf]

When I use flaked barley, I mix it with the grains before doughing in. This keeps it in close proximity to the enzymes, and prevents a gooey mass of barley that could cause problems with the sparge.

-a.

 

[mew]

What character does flaked barley add to the beer?

 

[Brewlicious]

Dextrin’s. Therefore the character it contributes is manifested in the body or rather the “mouth feel” of the beer.

 

[ColoradoXJ13]

I have been wondering about this, when you use non-barley adjuncts for beers that are supposed to have the character of that adjunct (ie. flaked wheat, oats, etc) should you mash to completion by iodine tests, or not let it go all the way to add more body?

 

[hoplobster]

Thanks for the input, and again sorry for the silly question, I just wanted to be sure.