Why Flaked Grains?

[wolf08gang]

Maybe it's a dumb question, but what's the reason for using flaked grains?

Why could I not crush some cracked corn instead of using flaked corn?

Why could I not crush whole oats instead of using flaked oats?

Why could I not crush whole barley instead of using flaked barley?

etc.

Somebody please enlighten me.

Thanks.

 

[BrianP]

http://www.google.com/search?q=flaked+brewing+%2Bwhy&btnG=Search&hl=en&sa=2

 

[Brett0424]

Flaked oats and barley will give you a nice silky texture and lots of body. I think corn usually comes that way so it has the oils removed but not sure.

 

[Bob]

Simple. In order to expose the starches to malt enzymes, corn, rice and oats must be cooked. The process of making flakes involves high pressure and high heat, which gelatinizes those starches.

You could use grains that are not flaked, but it adds the step of cooking those grains before adding them to the main mash. That means you must figure the liquor addition into your water use, as well as how the temperature of the boiled grains will impact your strike temperature.

Less complicated to use flaked grains.

+1 on the Google, though.

Cheers,

Bob