Pages: 1
Flaked Barley
I'm attempting my first stout in about a week and I was wondering if anyone knew how to incorporate flaked barley into an extract recipe. Any help would be greatly appreciated.
Thanks!
Flaked barley can't really be used in an extract recipe because it has to be mashed with base malt instead of being steeped. If you really want to use it then I'd suggest doing a small partial mash. If you're interested, here's a couple links to the BYO site that describe 2 different ways to do PMs.
http://byo.com/feature/1536.html
http://byo.com/feature/986.html
I am in agreement about mashing flaked barely.
But if you want to steep up to half a pound your beer won't suffer as a result.
Brewchez, what, if anything, would steeping flaked barley contribute to a beer? Would you get any flavor or color from it? And does it need to be mashed to aid in head retention?
FirePitBrew wrote:
Brewchez, what, if anything, would steeping flaked barley contribute to a beer? Would you get any flavor or color from it? And does it need to be mashed to aid in head retention?
I answer the inverse of your question.
Not mashing the flaked barley can contribute excess starch. That starch will cloud the beer a bit. But this was for a stout, so no biggie there. Trying to steep more than half a pound would put too much starch in the beer. Brewing yeast can't do anything with it so you end up with a higher than expected finishing gravity. Also wild bacteria and yeast that may get into your brew loves the unconverted starches. So when they are in excess you give those bugs something to munch on after you've packaged the beer. (As homebrewers we are never truly free of picking up any wild microbes, so we need to limit the starch content to help keep them at bay too)
Lastly, flaked barley and oats don't really have much flavr its about mouth feel. I am not sure whether flaked barley or mashed barley effect head retention differently. I imagine they do, but I don't know how much of a difference you would expect to see, if you could see it at all.
Half a pound steeped will help a little bit with the overall flavor of the beer, but mashing in with a good 1.5lbs would be noticably better.
Yeah thanks for the advice. I think I am going to try a mini mash. I have a pound of roasted barley and a pound of flaked barley so we'll see how it turns out. I also have 5 lbs of liquid extract an oz of challenger and an oz of kent Goldings, so I think this should turn out to be a solid first stout for me.
joelindsey wrote:
Yeah thanks for the advice. I think I am going to try a mini mash. I have a pound of roasted barley and a pound of flaked barley so we'll see how it turns out. I also have 5 lbs of liquid extract an oz of challenger and an oz of kent Goldings, so I think this should turn out to be a solid first stout for me.
Excellent decision. Mini mash it the way to go for these types of styles, and its not all that hard.
Pages: 1