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Date: 27 Jul 2006 23:49:16
From: Steve/Aus
Subject: Rolled and flaked grains
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With time on my hands in the shopping centre, I found myself in the health
food shop rummaging through the healthy grains section.
I came out with flaked rolled barley, flaked rolled wheat, flaked rolled rye
and finely ground polenta (maize).
I've used flaked rolled barley before with good results for adding body, and
a good head but I've never used flaked wheat or flaked rye. I have always
used malted wheat grain. I have no idea what the flaked rye will do or what
favour profile I could expect. Has anybody eles had any experience with
these products.
With the polenta, I guess I should cook it first before adding it to the
mash.
Steve W (in Aus)
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Date: 28 Jul 2006 09:40:06
From: Denny Conn
Subject: Re: Rolled and flaked grains
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Steve/Aus wrote:
>
> With time on my hands in the shopping centre, I found myself in the health
> food shop rummaging through the healthy grains section.
> I came out with flaked rolled barley, flaked rolled wheat, flaked rolled rye
> and finely ground polenta (maize).
> I've used flaked rolled barley before with good results for adding body, and
> a good head but I've never used flaked wheat or flaked rye. I have always
> used malted wheat grain. I have no idea what the flaked rye will do or what
> favour profile I could expect. Has anybody eles had any experience with
> these products.
> With the polenta, I guess I should cook it first before adding it to the
> mash.
> Steve W (in Aus)
I find flaked rye to not have as intense a flavor as malted rye.
--------- >Denny
--
Life begins at 60...1.060, that is.
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Date: 28 Jul 2006 14:47:48
From: Norm J
Subject: Re: Rolled and flaked grains
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On Thu, 27 Jul 2006 23:49:16 GMT, "Steve/Aus"
<adlab@bigponddotnetdotau.trashthisbit > wrote:
>With time on my hands in the shopping centre, I found myself in the health
>food shop rummaging through the healthy grains section.
>I came out with flaked rolled barley, flaked rolled wheat, flaked rolled rye
>and finely ground polenta (maize).
>I've used flaked rolled barley before with good results for adding body, and
>a good head but I've never used flaked wheat or flaked rye. I have always
>used malted wheat grain. I have no idea what the flaked rye will do or what
>favour profile I could expect. Has anybody eles had any experience with
>these products.
>With the polenta, I guess I should cook it first before adding it to the
>mash.
>Steve W (in Aus)
>
Flaked wheat and rye will have a similar effect on head and body but
will have their own flavor contribution. Wheat flavor is the same as
using malted wheat. Rye gives a spicy something to the flavor but is
not really noticeable at less than about 10%.
If used in large amounts as in a wit or roggenbier, a protein rest
at ~122 to 135 degrees is helpful to break down the proteins in these
unmalted grains. Rolled grains can be added directly to the mash
without cooking. With wheat or rye in large amounts be careful of
stuck mash and add rice hulls and use a mash out to liquefy.
Polenta should be cooked before adding to the mash. It is often
incorporated into a separate cereal mash with a portion of malted
barley, raised to sach. temps, rested and then boiled and added to the
main mash. Corn is the main adjunct used in Millers and Corona lagers.
Unlike rice, it does add to the flavor a sort of sweet corn note. It
tends to lighten the body.
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Date: 28 Jul 2006 12:38:51
From: John Bleichert
Subject: Re: Rolled and flaked grains
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Steve/Aus <adlab@bigponddotnetdotau.trashthisbit > wrote:
> With time on my hands in the shopping centre, I found myself in the health
> food shop rummaging through the healthy grains section.
> I came out with flaked rolled barley, flaked rolled wheat, flaked rolled rye
> and finely ground polenta (maize).
> I've used flaked rolled barley before with good results for adding body, and
> a good head but I've never used flaked wheat or flaked rye. I have always
> used malted wheat grain. I have no idea what the flaked rye will do or what
> favour profile I could expect. Has anybody eles had any experience with
> these products.
> With the polenta, I guess I should cook it first before adding it to the
> mash.
> Steve W (in Aus)
A rye pale ale is a staple of my brewing activities. Basically 2 lbs
of flaked rye in a stock English pale ale recipe. The rye has a dry,
peppery taste to it. Delicious! Makes for a thicker mash, though.
-----------------------------------------------
John Bleichert syborg@earthlink.net
The heat from below can burn your eyes out!!
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