Flaked Barley
Creamy Body & Head Retention • Dry Grainy Backbone • The Signature of Irish Dry Stout
Flaked Barley is unmalted barley that has been rolled into thin flakes, and it is the ingredient that gives Irish dry stout its unmistakable character. It floods the beer with proteins and beta-glucans that build a dense, creamy, long-lasting head and a full, silky mouthfeel, while its raw, grainy dryness balances the roast of a classic Guinness-style stout.
With an extract potential around 32 PPG and a very pale color of roughly 2 °Lovibond, Flaked Barley adds body and head retention without adding color or sweetness, making it a purely textural and structural ingredient.
Flavor & Aroma Profile
- Raw, grainy character
- Dry, husky backbone
- Dense, creamy, long-lasting head
- Full, silky mouthfeel
- Little to no color contribution
It is prized less for flavor than for the body and head it builds, giving stouts and other dark ales their signature creamy texture.
Brewing Applications
Flaked Barley is a defining ingredient in a handful of classic styles, including:
- Irish Dry Stout
- Foreign Extra Stout
- Sweet and Oatmeal Stout
- Robust Porter
Small additions can also improve head retention and body in almost any beer.
Usage Recommendations
Flaked Barley is typically used at 5–10% of the grain bill. Because it is unmalted and high in proteins, it must be mashed with a well-modified base malt, and a rice-hull addition is recommended to keep the grain bed loose and prevent a stuck sparge.
Around 10% delivers the full, creamy body of a traditional Irish stout, while smaller amounts simply firm up head and mouthfeel.
Specifications
- PPG (Points Per Pound Per Gallon): 32
- Color: 2.2 °Lovibond
- Flavor Notes: Grainy, creamy, dry
- Usage Rate: 5–10% of grain bill
- Beer Styles: Irish stout, porter, sweet stout
Whether you're chasing the creamy head of a perfect dry stout or simply building body and retention, Flaked Barley delivers the texture that defines the style.
Original: $0.19
-63%$0.19
$0.07
Description
Creamy Body & Head Retention • Dry Grainy Backbone • The Signature of Irish Dry Stout
Flaked Barley is unmalted barley that has been rolled into thin flakes, and it is the ingredient that gives Irish dry stout its unmistakable character. It floods the beer with proteins and beta-glucans that build a dense, creamy, long-lasting head and a full, silky mouthfeel, while its raw, grainy dryness balances the roast of a classic Guinness-style stout.
With an extract potential around 32 PPG and a very pale color of roughly 2 °Lovibond, Flaked Barley adds body and head retention without adding color or sweetness, making it a purely textural and structural ingredient.
Flavor & Aroma Profile
- Raw, grainy character
- Dry, husky backbone
- Dense, creamy, long-lasting head
- Full, silky mouthfeel
- Little to no color contribution
It is prized less for flavor than for the body and head it builds, giving stouts and other dark ales their signature creamy texture.
Brewing Applications
Flaked Barley is a defining ingredient in a handful of classic styles, including:
- Irish Dry Stout
- Foreign Extra Stout
- Sweet and Oatmeal Stout
- Robust Porter
Small additions can also improve head retention and body in almost any beer.
Usage Recommendations
Flaked Barley is typically used at 5–10% of the grain bill. Because it is unmalted and high in proteins, it must be mashed with a well-modified base malt, and a rice-hull addition is recommended to keep the grain bed loose and prevent a stuck sparge.
Around 10% delivers the full, creamy body of a traditional Irish stout, while smaller amounts simply firm up head and mouthfeel.
Specifications
- PPG (Points Per Pound Per Gallon): 32
- Color: 2.2 °Lovibond
- Flavor Notes: Grainy, creamy, dry
- Usage Rate: 5–10% of grain bill
- Beer Styles: Irish stout, porter, sweet stout
Whether you're chasing the creamy head of a perfect dry stout or simply building body and retention, Flaked Barley delivers the texture that defines the style.
