Ok, has anyone used Farro in a beer recipe? I’m thinking about using as an adjunct. I believe it would add good body and possibly help with head retention but that is an assumption.
I used it once, in a very small amount. Treat it about the same as flaked wheat or something like that. It should indeed lead to better body and head retention, same as wheat. If using in a larger amount, it might contribute a little haze to the finished beer.
It’s just a variety of wheat, so I’d assume use it like any unmalted wheat.