Raw barley is steamed and then pressed through a pair of rollers. Flaked barley can also be added directly to the mash with base and speciality malts. Flaked barley also performs well as an adjunct in German style pilsners, as it can produce lighter colour without lowering the gravity. This grain has no diastatic potential and will need to be mashed with other malted, grains with enzymatic potential to convert.
Use: Adds smooth, silky mouth feel. Balanced sweetness and creamy head retention to beer styles such as Oatmeal, Porters and Witbiers.
Rate: Up to 15%
Please order quantities using the 1kg and 100g increments.
If you want quantities of less than 100g, no worries - please call or email us to place your order.