Putting some flaked barley in a mash for a dry stout. I've never used it before and I note that it looks feels and tastes like a good old tough chewy horse food. I realise that it has been steamed and rolled and presumably gelatinised. However would it benefit from being boiled for a short time to rehydrate it and stir it into the mash, or will it melt in ok as is? I BIAB so stuck mashes etc aren't a problem.
Flaked Barley Should I Boil Before Use
- Thread starter Bribie G
- Start date
Help Support Australia & New Zealand Homebrewing Forum:
wessmith
Well-Known Member
- Joined
- 10/1/04
- Messages
- 855
- Reaction score
- 74
Hi BribieG
Remember porridge from rolled oates? Always soak the night before. So...double mill the flaked barley and mix with with water to make a sloppy paste (it soaks a lot of H2O) and leave overnight. This will make the starches more readily available and then mix into your mash. You need to track the total water used to soak the flaked barley and to figure out the thermal mass into your mash tun, but you will be surprised at the yield from the FB.
Good luck.
Wes
Remember porridge from rolled oates? Always soak the night before. So...double mill the flaked barley and mix with with water to make a sloppy paste (it soaks a lot of H2O) and leave overnight. This will make the starches more readily available and then mix into your mash. You need to track the total water used to soak the flaked barley and to figure out the thermal mass into your mash tun, but you will be surprised at the yield from the FB.
Good luck.
Wes
Similar threads
