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Flaked Barley


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#1 matt6150

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Posted 05 April 2020 - 10:44 AM

I'm trying to get my head back up to speed on some things. I have a bunch of flaked barley on hand. I seem to remember experimenting with it and also discussions on here that it doesn't really provide much as far as mouthfeel? What is everyone's opinion on it? Should I even use it?


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#2 miccullen

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Posted 05 April 2020 - 11:05 AM

I'm trying to get my head back up to speed on some things. I have a bunch of flaked barley on hand. I seem to remember experimenting with it and also discussions on here that it doesn't really provide much as far as mouthfeel? What is everyone's opinion on it? Should I even use it?

not sure myself any more, but I thought the consensus might have been it was good for head retention, such as it's use in dry stout


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#3 djinkc

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Posted 05 April 2020 - 11:09 AM

I don't remember the last time I used it.  It's certainly not going to hurt anything though.


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#4 matt6150

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Posted 06 April 2020 - 05:38 AM

Well I guess no one really cares for flaked barley around here.


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#5 Mando

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Posted 06 April 2020 - 05:55 AM

Well I guess no one really cares for flaked barley around here.

 

I've used it but I'm not sure I'd be able to pick it out in a beer.  I figured it wasn't too different than using oats or wheat which I usually have on hand so I just use those.  I actually think I might have a little bit flaked barley.  maybe I should use it in something a little less traditional like a pale ale or something.


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#6 HVB

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Posted 06 April 2020 - 05:57 AM

Well I guess no one really cares for flaked barley around here.

 

I think FB works fine in a beer.  I know a local brewery that uses at least a sack in every beer they make. The head brewer just finds it add something.  I think adding up to 10% in a hoppy beer will not hurt anything and can give it a bit more body.

 

Toast some up in the oven too for a bit more flavor.


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#7 Bklmt2000

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Posted 06 April 2020 - 06:00 AM

I use it in my porters and stouts, and I think it does help with mouthfeel. 


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#8 matt6150

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Posted 06 April 2020 - 06:25 AM

Well I will definitely use what I got. Anyone have an opinion on the max percentage of flaked product they would use in a beer, particularly a oatmeal Porter?
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#9 Mando

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Posted 06 April 2020 - 06:32 AM

I think I'd probably use either oatmeal or flaked barley but probably not both. That's just me though and obviously no issue with using both that I know of.

If we are talking a 10 gallon batch I'd probably use 2-3lbs.
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#10 HVB

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Posted 06 April 2020 - 06:38 AM

Well I will definitely use what I got. Anyone have an opinion on the max percentage of flaked product they would use in a beer, particularly a oatmeal Porter?

Use at 10-25% of total grist to produce a light colored, mild flavored, dry beer

 

https://www.brewingw...arleyFlakes.pdf


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#11 matt6150

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Posted 06 April 2020 - 06:49 AM

I think I'd probably use either oatmeal or flaked barley but probably not both. That's just me though and obviously no issue with using both that I know of.

If we are talking a 10 gallon batch I'd probably use 2-3lbs.

 

Curious why not?

Use at 10-25% of total grist to produce a light colored, mild flavored, dry beer

 

https://www.brewingw...arleyFlakes.pdf

Good info, thanks!


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#12 Bklmt2000

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Posted 06 April 2020 - 06:55 AM

I've used flaked barley and oats in the same batch without issue. 

 

That said, for a 5 gal batch, i'd keep the total amount of flaked grains to 2# or less, as I've had some rather gummy mashes when using more than 2#s of flaked grains.


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#13 HVB

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Posted 06 April 2020 - 07:07 AM

I've used flaked barley and oats in the same batch without issue. 

 

That said, for a 5 gal batch, i'd keep the total amount of flaked grains to 2# or less, as I've had some rather gummy mashes when using more than 2#s of flaked grains.

Agree.  


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#14 Mando

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Posted 06 April 2020 - 07:37 AM

Curious why not?

Since I view them as similar it seems like unnecessary grain bill complexity. If I was convinced that they both bring something distinct and noticable I'd definitely consider using both at the same time.

As others attested they've used both and it was all good.

Edited by Mando, 06 April 2020 - 07:38 AM.

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#15 jayb151

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Posted 06 April 2020 - 08:19 AM

Since I view them as similar it seems like unnecessary grain bill complexity. If I was convinced that they both bring something distinct and noticable I'd definitely consider using both at the same time.

As others attested they've used both and it was all good.

 

Agreed. I wouldn't make a recipe that had both. that said, if I had both on hand and just wanted to get rid of them I would have no problem tossing them both in. 


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#16 matt6150

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Posted 06 April 2020 - 08:39 AM

Agreed. I wouldn't make a recipe that had both. that said, if I had both on hand and just wanted to get rid of them I would have no problem tossing them both in. 

This is basically where I'm at. I only have 3lbs of oat but 5lbs. of barley kicking around and plan on brewing a 10gal batch. The plan was to throw in a lb or two along with the 3lbs of oat.

 

Thanks for the input everyone.


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#17 HVB

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Posted 06 April 2020 - 08:53 AM

This is basically where I'm at. I only have 3lbs of oat but 5lbs. of barley kicking around and plan on brewing a 10gal batch. The plan was to throw in a lb or two along with the 3lbs of oat.

 

Thanks for the input everyone.

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#18 Mando

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Posted 06 April 2020 - 08:57 AM

This is basically where I'm at. I only have 3lbs of oat but 5lbs. of barley kicking around and plan on brewing a 10gal batch. The plan was to throw in a lb or two along with the 3lbs of oat.

Thanks for the input everyone.

Ah, in that case if probably just use oats this time since 3lbs is pretty good for that batch size and use the flaked barley next time around. Or use all or most of the flaked barley now and save the oats.

Although I guess if you are really set on finishing both of those off over two batches put 4lbs (in whatever proportions your like) in each batch and call it a day.

Edited by Mando, 06 April 2020 - 08:59 AM.

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#19 matt6150

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Posted 06 April 2020 - 09:43 AM

Ah, in that case if probably just use oats this time since 3lbs is pretty good for that batch size and use the flaked barley next time around. Or use all or most of the flaked barley now and save the oats.

Although I guess if you are really set on finishing both of those off over two batches put 4lbs (in whatever proportions your like) in each batch and call it a day.

I actually set my recipes for 12gal because I loose enough along the way by the time it gets to the kegs its 10gal. So I'm not shy on using a little more.

 

Also, upon further investigation I have closer to 8lbs of flaked oats!


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#20 Mando

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Posted 06 April 2020 - 10:07 AM

Lol. Okay maybe three batches beer with flaked stuff.
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