tag:blogger.com,1999:blog-3537147682557117770.post-3673155821559887092007-11-13T10:10:00.000-06:002007-11-13T10:10:00.000-06:00Travis,Flaked barley in this recipe is to add some...Travis,<BR/><BR/>Flaked barley in this recipe is to add some body and head retention, much like CaraPils would do. I use one or the other, or sometimes both.<BR/><BR/>At only 3.6% of the grist, I don't expect any noticeable flavors. 10% and above, and you may get some flavor. Only once used it at/above 10% was in a roasty dry stout, so I didn't notice anything. I've only read that it can contribute a "grainy" flavor. I suppose oats or wheat could be smoother. But I went with the barley.<BR/><BR/>I also noticed a ton of hot-break material in the boil. A lot more than recipes without the flaked grain.Ted Danylukhttp://www.blogger.com/profile/08416906043519452478noreply@blogger.com