Flaked Grain - True or False

[daveooph131]

I'm under the impression flaked grain ie wheat, rye, etc will impart a heightened sense of flavor for that particular grain but will not contribute to the OG.

True or False?

 

[BigEd]

I'm under the impression flaked grain ie wheat, rye, etc will impart a heightened sense of flavor for that particular grain but will not contribute to the OG.

True or False?

The grain has starch. The mash converts the starch to sugars. The sugars go into the solution known as wort and can be measured as increased specific gravity points. Why does this question need to be asked? Do you actually have brewing literature that says the answer is false?

 

[daveooph131]

I heard somewhere it didn't have a factor on gravity which didn't make sense to me.

Thanks for the clarification.

 

[Patirck]

There are some grains that contribute sugars to the wort that are "less" fermentable than others. Crystal malts add sweetness not just because of the flavor they impart but also the sugars they contribute tend to be less fermentable than pale malt or 2 row. I have not heard this is the same case for flaked malts.

Sugar, honey, maple syrup and a few others are "more" fermentable than typical malt.

Think of it this way, if x amount of malt gives an og of 1.050 and the yeast attenuates it down to an fg of 1.015, the same scenario with crystal malts replacing a small portion of the pale malt will cause the FG to drop only to 1.017. Replace the crystal with sugar and the FG will drop to 1.012. This is just an example and the numbers are pulled from thin air but hopefully that illustrates it.

Just because you have sugars in the wort, doesn't mean they are all created (and fermented) equally.