Is all flaked wheat/barley created equal?
Posted: Sun Jun 12, 2011 7:31 am
by Guido
For the past several years, I've been using flaked wheat and barley from a local Amish produce market. Their prices are outrageously low, like 40 cents/pound. However, I've heard that these flaked grains are intended for baking/cooking and have a higher protein content than their brewing counterparts. The beers I've made using these products seem to be good, but maybe they could be a lot better. Do I need to pony up and buy the expensive stuff from my LHBS? Thoughts, anyone.
Re: Is all flaked wheat/barley created equal?
Posted: Tue Jun 14, 2011 4:13 am
by meisterofpuppets
The higher protein content shouldn't be a problem. The only possible problems that more protein could create is more haze and lautering difficulty. Try the stuff from the LHBS and compare. If you notice more haze with the amish flaked barley and wheat, the problem can easily be fixed by doing a Beta-Glucanase/Protein rest at around 120F for 20-30 minutes.
Re: Is all flaked wheat/barley created equal?
Posted: Tue Jun 14, 2011 4:45 am
by Guido
meisterofpuppets wrote:The higher protein content shouldn't be a problem. The only possible problems that more protein could create is more haze and lautering difficulty. Try the stuff from the LHBS and compare. If you notice more haze with the amish flaked barley and wheat, the problem can easily be fixed by doing a Beta-Glucanase/Protein rest at around 120F for 20-30 minutes.
Actually, when I brew my wit w/flaked wheat and dry stout w/flaked barley, I do a protein rest around 125F. Maybe that's why I haven't noticed any problems. And who cares if my wit is hazy.