Flaked Barley - Adjuncts are sources of starch used to supplement the main barley malt in the mash (base malt). They also enhance beers and are a regular ingredient in certain styles, largely to create an additional feature, such as brewhouse extension, foam enhancement, greater mouthfeel and flavor and more turbidity.
They can also both reduce or increase the Total Nitrogen (TN) of a grist, while also reducing or increasing the color. This process of part gelatinisation and flaking aids the mashing liquor to access the endosperm and negates the need to mill the product. Flaked Barley, used up to 10% of the total grist, Flaked Barley is used to add unfermentable saccharides in the brewing process. This increases the attenuation limit, while also adding high molecular weight protein for head retention, as well as greater body and turbidity. Flaked Barley gives a grainy bite to beers and can be used to reduce the addition of wheat in beer styles such as New England IPAs, wheat beers and saisons.
Flaked Barley is used to add unfermentable saccharides in the brewing process
Increases head retention, as well as greater body and turbidity
Gives a grainy bite to beers
Reduces the addition of wheat in beer styles such as New England IPAs, wheat beers and saisons
1lb package
Flaked Barley is used to add unfermentable saccharides in the brewing process
Increases head retention, as well as greater body and turbidity
Gives a grainy bite to beers
Reduces the addition of wheat in beer styles such as New England IPAs, wheat beers and saisons
1lb package
