Flaked Barley

I am brewing an Irish Red Ale this weekend and have a question about one of the ingredients: 1 lb  flaked barley. I’ve not used this ingredient before and welcome recommendations.

It Has to be mashed with the other grains nit is mostly for body and head retention.

It is a HUGE body and head builder and it does have a notable taste. 1 lb in a 5 gallon batch is a lot of flaked barley and I don’t think it will be a welcome addition. It will be difficult to serve in a reasonable amount of time due to the amount of head this beer may have. I would plan on carbonating the beer at a low level if you add that much.

The flavor of raw and flaked barley blend pretty well with roast barley. But in a relatively pale beer without that roast flavor, that flavor can be overwhelming. Use with caution.

I would never use it in an IRA but is not my grain bill. I would droplet to 4-6 oz if I was going to use it

+1 - it has a pretty noticeable “raw grain” flavor that sticks out like a sore thumb in pale beers. I’d definitely consider using a smaller amount if you plan on using it. Personally, I tend to go for flaked or torrified wheat instead.

I don’t think there’s anything wrong with using it for an Irish Red, maybe keep it a half pound though (per 5 gallons). Some complain about it’s “raw grainy” flavor but in moderation I don’t find it objectionable. In an Irish Stout I find it very nice and essential.

+1

I use it at around .5lb in 5.5gal recipes. Have not used it in irish ale, but stouts for sure.

That’s what I needed to know. Thanks folks!

Oh… Should I crush it?

its a flake cant really “crush” it. just mix it in with crushed grains and mash.

My 2 cents worth.  I have brewed Jeff Renner’s McGinty’s Irish American Ale recipe about a half dozen times, and it is always a crowd pleaser.  That recipe uses 0.75 lbs. of flaked barley in a 5 gallon batch.

I use it in a Cream Ale recipe that is taken from Pelican Pub’s Kiwanda Cream Ale.