EdWort
Well-Known Member
I'm tossing in some flaked barley in my experimental Blonde recipe today. I've never used it before. Do you send it through the mill with the rest of the grain or do you mash it as is?
I have a corona-style mill so it definitely has an effect on the flakes for me. But I doubt it makes any difference all the same. I tend to throw them through because I put all my measured uncrushed grains into a single bucket and then pour it all at once into the mill hopper, less thinking that way (which is a must for the likes of me ).Evan! said:The first time I made a brew that used FB since getting my Barley Crusher, I tried sending some thru. Most of it just slipped between the rollers unharmed. I thus deduced that it's not supposed to go through a mill. So I don't mill it. Seems pointless...
HeavierFrag said:This is probably too late EdWort but in a recent brew, I ran flaked barley through the mill and most of it came out floured. It gummed up the mash a good bit and really slowed the sparge process. LHBS guy told me I shouldn't crush it afterwards. Thanks for the timely advice, bro! Oh wait, that brings us full circle Ed. Good luck with it.
PS - sampled the brew just two days ago and it has fantastic .... (you know what) retention.
Dr Malt said:Scottmc - Flaked barley versus flaked wheat in a recipe. They are similar in some respects in terms of protein and starch content. The wheat will have some beta-glucan but less that the flaked barley. The flaked barley has the husk material unlike wheat. This can add some grainy character to the beer which in some cases is a part of the taste. The flaked wheat may make the beer a little smoother ans less harsh. However these differences are not dramatic and it should work out fine.
The glucans in the flaked barley will add to mouth feel and foam stability some. Kind of sounds like CaraPils doesn't it??
Dr Malt
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