Flaked Barley
$2.25 -- Unmalted, high beta-glucan barley that has been flaked. Great for increasing head retention and for extra body to your beer (use about 4 oz. per 5 gallons of beer).Flaked barley is unmalted, dried barley which has been rolled into flat flakes. It imparts a rich, grainy flavor to beer and is used in many stouts, especially Guinness stout; it also improves head formation and retention.
Other products in the category Beer Brewing / Brewing Grains:
American 2-Row Malted Barley, per pound -- From Great Western Malting Company. A west coast microbrew favorite, and our best selling grain. Barley at it's best! Click on item name for typical product data alaysis sheet.
American 6-Row Malted Barley -- From Briess Malting Co. A high-enzyme grain with same light color as 2-row. Useful for mashing with low enzyme grains like wheat.
British Pale Ale Malt -- Maris Otter variety from Hugh Baird. A true British pale ale malt. 2.5 Lov. The lightest roast of barley malt, these grains are kilned at just hot enough temperatures to drive out moisture without damaging the enzymes within the kernels.
British Pale Ale Malt - 55 lb Bag -- Maris Otter variety from Hugh Baird. A true British pale ale malt. 2.5 Lov. The lightest roast of barley malt, these grains are kilned at just hot enough temperatures to drive out moisture without damaging the enzymes within the kernels. UNcrushed only!
Belgian Pale Ale Malt -- From a Belgian Maltster. Unique flavor profile. Select pounds or ounces!
American Wheat Malt -- Northwest soft white malted wheat for the production of traditional German weissbier and American Wheat beer. Plump kernals, 2.8 Lov.
Munich Malt -- From Great Western-A great Munich malt produced domestically. Germinating malt is "stewed" then kilned at 200 degrees F. Provides color without introducing the caramel/crystal flavor. Color is 8-10 Lov. Click for more info:
Vienna Malt -- Hugh Baird, 3-4 Lov. Processed like Munich malt, but with a shorter "cure" duration. Similar to Munich malt, but slightly lighter in color. Vienna Malt can be used in place of standard brewers malt (2-row)as the base malt in a brew. Click for more info
British Brown Malt -- Imparts a dry, biscuit flavor. Use in porters, brown, nut brown and stouts and even Belgian ales.70 lovibond.
American Rye Malt -- Unique rye taste, for rye ales.
Torrified Wheat -- Torrified Wheat, pregelatinized can be used as a cereal adjunct. The torrified kernels will give a higher yield and a more trouble-free brew than a conventional raw wheat. Increased foam and longer head retention.
Acidulated Malt -- Acidulated malt is sprayed with lactic acid and will help lower the pH of your mash. Color: 2.1L Helps to intsensify fermentation and gives beers like pilsners a lighter color. Use up to 10% of total grist, but we recommend no more than 5%
Flaked Oats -- Used in Oatmeal Stouts, approx. 1/2 lb. in 5 gallons.
Flaked Maize (Corn) -- Corn that has been cooked (to gelatinize the starches) and flaked. Use to lighten up the color of an American-style lager or to boost alcohol without affecting color or adding increased maltiness.
Flaked Rice -- Rice is used by Budweiser (and others) to lighten color, and add alcohol when mashed with other grains.
Flaked Wheat -- Adds a "raw" wheat taste to wit beers, weiss. Adds some cloudiness as well.
Flaked Rye -- Adds a dry, crisp rye taste. Can be easier to mash than raw rye.
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