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Flaked Barley 1 lb

Briess
$2.90
$2.90
$2.18
(You save $0.72)

Flaked Barley Should Be Used Usually In Small Amount. It Adds To The Body And Increases Head Retention. Commonly Used In Porter, Stouts But Is Mellow Enough To Use In Almost Any Beer Style. If A Larger Amount Is Used It Is Known To Cause Haze. Has A Very High Protein Content, So It Will Not Have Much Effect On The End Alcohol Content. Because Of The Hazing Qualities We Would Suggest Larger Amount In Darker Beers And Caution With Larger Quantities In Light Colored Beers. Never Use This As A Primary Malt Source. Since It Is Unmalted Their Is Little Sugars Present For Yeast Alcohol Production.

TYPICAL ANALYSIS

  • Moisture ..................................................................... 9.0%
  • Extract FG Dry Basis .................................................. 70.0%
  • Protein Dry Basis.......................................................12.5%
  • Diastatic Power oLintner .....................................
  • negligible Conversion Time .....................................................<5 min.
  • Color ............................................................ 1.4 oLovibond (Degree Lovibond, Series, 52, 1⁄2” Cell)

KOSHER CERTIFICATION

UMK Pareve

STORAGE AND SHELF LIFE

Best if used within 6 months from date of manufacture. Store in a dry area at temperatures of <90 oF.
Handle with care to avoid breaking the flakes.

Brewers Barley Flakes

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CHARACTERISTICS / APPLICATIONS

  •   Brewers Barley Flakes are produced specifically for brewing, developing characteristics necessary for easy and efficient use in a brewhouse. The process of gelatinizing makes the starches readily soluble and digestible by the naturally occurring enzymes in barley malt. This allows the flakes to be incorporated directly into the mash with other grains.

  •   Because flakes have a large surface area and are pre-cooked, they hydrate and disintegrate quickly. Filtration time will be normal.

  •   There is no need to mill Barley Flakes. However, they can be put through the mill if that is the easiest means of adding them to the mash.

  •   Use Barley Flakes as an adjunct in all-grain brews to produce a lighter colored finished beer without lowering the original gravity.

  •   Use in place of corn as an adjunct to eliminate corn flavor in the finished beer.

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


 



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Description

Flaked Barley Should Be Used Usually In Small Amount. It Adds To The Body And Increases Head Retention. Commonly Used In Porter, Stouts But Is Mellow Enough To Use In Almost Any Beer Style. If A Larger Amount Is Used It Is Known To Cause Haze. Has A Very High Protein Content, So It Will Not Have Much Effect On The End Alcohol Content. Because Of The Hazing Qualities We Would Suggest Larger Amount In Darker Beers And Caution With Larger Quantities In Light Colored Beers. Never Use This As A Primary Malt Source. Since It Is Unmalted Their Is Little Sugars Present For Yeast Alcohol Production.

TYPICAL ANALYSIS

  • Moisture ..................................................................... 9.0%
  • Extract FG Dry Basis .................................................. 70.0%
  • Protein Dry Basis.......................................................12.5%
  • Diastatic Power oLintner .....................................
  • negligible Conversion Time .....................................................<5 min.
  • Color ............................................................ 1.4 oLovibond (Degree Lovibond, Series, 52, 1⁄2” Cell)

KOSHER CERTIFICATION

UMK Pareve

STORAGE AND SHELF LIFE

Best if used within 6 months from date of manufacture. Store in a dry area at temperatures of <90 oF.
Handle with care to avoid breaking the flakes.

Brewers Barley Flakes

page1image3597567104page1image3597567360page1image3597567680page1image3597567936

CHARACTERISTICS / APPLICATIONS

  •   Brewers Barley Flakes are produced specifically for brewing, developing characteristics necessary for easy and efficient use in a brewhouse. The process of gelatinizing makes the starches readily soluble and digestible by the naturally occurring enzymes in barley malt. This allows the flakes to be incorporated directly into the mash with other grains.

  •   Because flakes have a large surface area and are pre-cooked, they hydrate and disintegrate quickly. Filtration time will be normal.

  •   There is no need to mill Barley Flakes. However, they can be put through the mill if that is the easiest means of adding them to the mash.

  •   Use Barley Flakes as an adjunct in all-grain brews to produce a lighter colored finished beer without lowering the original gravity.

  •   Use in place of corn as an adjunct to eliminate corn flavor in the finished beer.

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


 



Additional info

SKU: 1900A
UPC: 888690119000
Width: 0.01
Height: 0.01
Depth: 0.01
Shipping: Calculated at Checkout