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Superior Flaked Barley - Canada Malting

Superior Flaked Barley - Canada Malting

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Description

Flaked Barley is a great way to add body and head retention to your beer. A staple ingredient for stouts, flaked barley can be used across nearly all beer styles and is an essential adjunct to have around your brewery.

Flaked Barley adds protein for body and head retention, without adding fermentable sugars to your wort the way you would with a wheat malt, which makes is great for tweaking the body/head characteristics of a recipe without changing the rest of the grain bill to accommodate a fermentable grain. 
 
Add to your grist and mash just like any base malt. 
 
Canada Malting's infra-red cooking process used in the production of Superior Torrified Barley, Flaked Wheat, Flaked Barley and Flaked Rye has been shown to provide superior brewhouse performance, consistent quality and high extract levels. The infra-red heating process inactivates the natural grain enzymes making the products very stable in storage. Infra-red heating also imparts subtle toasted characters making Canada Malting's flaked or torrified whole grains the adjunct of choice for your recipes.

 

Community Q&A

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Browse 2 questions Browse 2 questions and 16 answers
Why did you choose this?
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want to give it a try
Thomas W on Sep 28, 2022
Quality item
Patrick S on May 25, 2022
want to give it a try
Thomas W on Sep 28, 2022
giving it a try
Danny P on Jul 6, 2022
Quality item
Patrick S on May 25, 2022
for distilling and quality in the mash
Darrin D on May 25, 2022
works for me
John R on May 14, 2022
To increase head and foam
Thaddeus N on Mar 25, 2022
recipe and reviews
Jason B on Mar 4, 2022
Good in Hazy Pale Ales
Gary C on Jan 22, 2022
Unmalted whole grain
Dan Yellott on Aug 25, 2021
Trying New Recipe
Daniel H on Jun 3, 2021
Good beer
James H on Apr 13, 2021
Trying it out
Matthew S on Feb 9, 2021
giving it a try
Danny P on Jul 6, 2022
for distilling and quality in the mash
Darrin D on May 25, 2022
Can this barley be mashed to yield fermentable sugars ?
Dan Yellott on Jul 31, 2021
BEST ANSWER: Best source I found for an answer to this is from John Palmer’s book “How to Brew” where he lists all of the common flaked grain adjuncts, including flaked barley, and says they all will produce some fermentable sugars as long as they are mashed with a base malt. He also lists recommendations for each on percentage of grain bill, with flaked barley best used at 5 to 10% of the grain bill.
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