Stout Again
Ok, so Sunday was a very good brewing day for me. I had no problems, though my sparge arm needs a little work. They day went extremely smooth for a change, so they beer should be good. I used the Dry English Ale on this Stout, just to see how it would do. I also put in a lb. of wheat germ just to play around. Everyone uses flaked barley, but i'm not really sure what that really is. I dont think it's just barley thats shaved up, it must be the germ of the grain, cause bran is not going to do crap, but if i'm wrong please let me know. The OG is at 1.060, and i'll let you know where it ends up. Ok, till next time.
posted by Red Barn Brewing Co. at 1:22 AM
2 Comments:
As for the flaked barley, here's what I found:
"Flaked Barley Flaked unmalted barley is often used in Stouts to provide protein for head retention and body. It can also be used in other strong ale styles. Use 0.5-1 lb. per 5 gal batch. Flaked barley must be mashed with base malt."
"FLAKED BARLEY
ADVANTAGES:
Flaked Barley, Pregelatinized can be used as a cereal adjunct; the flakes can be added to the mash without first using a cereal cooker. The Pregelatinized Flakes will give a higher yield and a more trouble-free brew than a conventional flaked barley.
Using Flaked Barley as an adjunct in all-grain brews produces a lower color in the final beer without lowering the Original Gravity.
It produces an all grain beer with a milder, less grainy-malty flavor.
It can eliminate the use of corn as an adjunct, as many people can detect the corn flavor.
APPLICATIONS:
Add directly to the mashtun along with the malts. Do not mill. A single or multiple temperature infusion can be used. Conversion time and lautering time will be normal.
Can be used up to 40% of the total grist bill. " http://www.brewerylane.com/b_grains.html
"Flaked barley resembles rolled oats, and similiarly, they are barley grains that have been flattened." http://www.lesliebeck.com/food_feature.php?ffid=64
Were they helpful?
Thanks Rocketcat, I thought thats what they might be but wasn't sure. I used the germ in attempt to at protein for head retention and body, for thats all wheat germ really is, is the fat of the grain. So we'll see how it turns out next week.
Post a Comment
<< Home