Flaked Barley
Rolled unmalted barley used for body and a dense, lasting head, classic in Irish stouts.
What Flaked Barley is
Flaked barley is rolled, unmalted barley added to the mash. It is rich in protein and beta glucan, which give a beer a fuller body and, importantly, a dense, creamy, long-lasting head.
It is a signature ingredient of the Irish dry stout, contributing to both the body and the tight tan head that the style is known for. As an unmalted, husked grain it also aids lautering.
Colour and flavour
Colour: 1.5 degrees Lovibond. Malt colour is measured in degrees Lovibond, or the metric EBC, and is a rough guide to flavour intensity as well as to the shade the malt lends the beer.
Flavour and character: Neutral, grainy, adding body, protein and head retention..
How much to use
Typical proportion of the grist: 5 to 15% of the grist. Adjust to taste and to the style you are brewing; the figures here are a starting point, not a rule.
Flaked Barley is an adjunct. It is added to the mash alongside husked malt, which keeps the mash flowing, and contributes body or a lighter finish rather than much flavour. It is central to styles such as Dry Stout and Imperial Stout, where it does much to define the flavour and colour, and it can be used in smaller amounts in many other beers. As with any grain, the right amount depends on the beer you are building, so treat the proportions here as a tested starting point rather than a fixed rule.
| Property | Value |
|---|---|
| Malt type | Adjunct |
| Colour | 1.5 degrees Lovibond |
| Typical proportion | 5 to 15% of the grist |
| Flavour | Neutral, grainy, adding body, protein and head retention. |
Typical published figures; maltsters vary.
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Sources: BJCP Beer Style Guidelines ยท How to Brew (John Palmer), malt reference