Does Flaked Barley Require a Protein Rest?

[BierMuncher]

I have about 25% of my Stout recipe containing Flaked Barley and need to know if it will need a protein rest to get the most out of it.

Thanks.

 

[BierMuncher]

[bump]
Well I'm mashing tonight, so I guess I'll just give it a rest at around 125 degrees for 20-30 minutes.
[/bump]

 

[Evan!]

Whew, 25%? Are you gonna pour the stuff on pancakes?

 

[stout55]

Flaked Barley: Flaked unmalted barley is often used in Stouts to provide protein for head retention and body. It can also be used in other strong ale styles. Use 0.5-1 lb. per 5 gal batch. Flaked barley must be mashed with base malt. But it does not need a protien rest
Hope this helps.. Stouts are ALL that I brew....

 

[Denny's Evil Concoctions]

You'd only really want a protien rest for clarity issues. And since stouts are opaque anyway....

 

[BierMuncher]

Whew, 25%? Are you gonna pour the stuff on pancakes?

Nah, just a good ole Guinness Clone recipe.

Doesn't mean I won't have a pint or two for breakfast though...

Guinness is about as simple as you can get...Guinness is pale malt, approximately 25% flaked barley and approximately 10% roasted barley.
Simple....

 

[Denny's Evil Concoctions]

It also has a bit of lactic acid in the authentic guiness.

 

[BierMuncher]

It also has a bit of lactic acid in the authentic guiness.

Yeah, I have a 1/4 lb of Acid malt for that twang going in.

11.00 lb Pale Malt (2 Row) UK (3.0 SRM) 63.8 %
4.25 lb Barley, Flaked (1.7 SRM) 24.6 %
1.75 lb Roasted Barley (300.0 SRM) 10.1 %
0.25 lb Acid Malt (3.0 SRM) 1.4 %

Mash starts in about 3 hours....