Flaked Barley | per lb

Flaked Barley is an unmalted barley product used to increase body, mouthfeel, head retention, and foam stability while adding a mild grainy character to beer. The barley is cooked, dried, and rolled into flakes, making it a convenient way to add the benefits of unmalted barley directly to the mash.

At approximately 0.94–1.12° Lovibond, Flaked Barley contributes very little color. Its flavor is relatively neutral, with a subtle grainy, cereal-like character that becomes more noticeable as the percentage in the grain bill increases.

Flaked Barley is especially well known for its use in Irish Stout, where it contributes the creamy body, persistent head, and slightly grainy character associated with the style. It can also be useful in Hazy and New England IPAs when additional body, protein, haze, and foam stability are desired.

Because Flaked Barley contains higher levels of proteins and other compounds that contribute to texture and foam, even relatively modest additions can help create a fuller mouthfeel and longer-lasting head. It can also be used in Saison, wheat beers, and other recipes where additional body and grain character are desired.

Flaked Barley is pre-gelatinized, which means it does not need to be cooked or cereal-mashed before use. Simply add it directly to the mash with your other grains. Because it is unmalted and does not provide the enzymes needed to convert its starches, it should be mashed alongside an appropriate enzymatic base malt.

Why Brew With Flaked Barley?

• Unmalted, pre-gelatinized barley
• Approximately 0.94–1.12°L
• Adds body and a fuller mouthfeel
• Promotes excellent head retention and foam stability
• Mild grainy and cereal-like flavor
• Adds very little color
• Can contribute protein and haze in Hazy IPA and NEIPA recipes
• Classic ingredient for Irish Stout
• No pre-cooking required — add directly to the mash
• Use alongside an appropriate base malt for starch conversion
• Recommended at up to approximately 10% of the grain bill
• Excellent for Irish Stout, Dry Stout, Hazy IPA, NEIPA, Saison, Wheat Beer, and other recipes where additional body and foam are desired

For brewers looking to improve body, mouthfeel, head retention, and foam stability without adding significant sweetness or color, Flaked Barley is an extremely useful grain. It is a classic addition to Irish Stout and a versatile tool for modern hazy beers where a fuller texture and persistent foam are important.