Taste & Character
Rahr Flaked Barley is an unmalted, pre-cooked and dried barley adjunct that imparts grainy, earthy richness to beer. It adds body and creamy texture without introducing strong malt flavors. Because it’s pre-gelatinized, it hydrates quickly and integrates cleanly into the mash, contributing subtle barley character without darkening the brew significantly.
Where It Shines
Use flaked barley in recipes where enhanced mouthfeel, foam stability, and smooth texture are desired—especially in stouts, porters, Irish dry stouts, or darker ales. At 5-20% inclusion, it helps build a richer, creamier palate. In dark beers, it complements roastiness without adding harshness; in lighter beers, it may emphasize fullness without overwhelming flavor.
Role in the Brewhouse
Rahr Flaked Barley serves as a non-fermentable adjunct to boost body, foam stability, and head retention. It is not a base malt—rather, it complements enzyme-active malts by providing dextrins and structural support. It is ideal when you want fuller mouthfeel and better foam without altering original gravity or color dramatically.
Brewer’s Guidance
Use flaked barley at 5-20% of the grist; above ~20% it may lead to viscosity or mash filtering challenges. Include it at mash start so enzymes from base malts can process the starches. It requires no milling, but thorough mixing is important to prevent dough balls. Watch beta-glucaniness in high proportions and consider adding β-glucanase if needed. In dark styles, it enhances creaminess; in lighter styles, it enriches mouthfeel without dominating.
