Description

Crisp – Flaked Torrified Barley

What is it?

Rolled Flaked Barley is a malt adjunct for beer which aids head retention. Flaked Barley is unmalted, cooked, and dried barley that has been rolled into flat flakes. It imparts a rich, grainy flavour to beer and is used in many stouts, particularly Irish stouts, enhancing the head formation and foam stability.  It provides additional body, with a creamy, silky mouthfeel and taste. It does not have the enzymes needed for conversion so should be mashed with malted grains. Normally used in quantities up to 20% of the grain bill.

Main Styles:

• Porter
• Stout
• Dry Irish Stout
• Brown Ale
• English Ale
• Darker Beers

Technical information:

Flaked Barley is unmalted, cooked, and dried barley that has been rolled into flat flakes. Flaked (also called Rolled Flaked Barley) is an unmalted adjunct that provides additional body, with a creamy, grainy taste. It does not have the enzymes needed for conversion so should be mashed with malted grains. The barley flakes are a result of conditioning, steaming, and flaking pre-cleaned, partially debranned barley berries. They provide a distinct flavour alternative to the more common oat flakes. 

3-4 EBC

1.7-2.1 L

What are the scales used?

“Degrees Lovibond” or “°L” scale is a measure of the colour of beer. The determination of the degrees Lovibond takes place by comparing the colour of the substance to a series of amber to brown glass slides. The scale was devised by Joseph Williams Lovibond. The Standard Reference Method (SRM) and European Brewery Convention (EBC) methods have largely replaced it, with the SRM giving results approximately equal to the °L.

The Standard Reference Method or SRM is a system modern brewers use to measure the colour intensity of a beer or wort. The EBC convention also measures beer and wort colour, as well as quantifying turbidity (also known as haze) in beer. 

EBC (European Brewing Convention) is used to indicate colour in malts (and beers). The lower the EBC is, the lighter is the malt (thus kilned for a shorter time). EBC and SRM/°L scales and conversions are available online and usually provide colour swatches to indicate the colour depth that you are likely to achieve from specific malts.

 Most craft brewers measure the colour of the grain using EBC (European Brewing Convention). The higher the EBC the darker the malt. Other countries may prefer Lovibond (L) or the Standard Reference Method (SRM). There are currently two colour scales in common use: SRM in the US, and EBC in Europe.

The SRM (Standard Research Method) scale is based on an older degrees Lovibond scale and for all practical purposes, SRM and degree Lovibond are identical. So to convert SRM to EBC simply multiply by 2. e.g. 4 SRM = 8 EBC. The formula for converting Lovibond to EBC is  EBC=(2*Lovibond)-1.2

Why Use Dark Rock Malts and Hops?

The Dark Rock Brewing team are passionate about producing the best quality beers. Their mission is to help you to “Master your Craft” and brew the best craft beers possible. There is no reason why home-produced ales cannot be just as good as commercial equivalents. The key to success is having a wide selection of the best quality and freshest ingredients possible.

Dark Rock ingredients are not just great value, they are of the highest quality and always supplied fresh. The team strive to constantly innovate and experiment with new styles and products. Dark Rock also markets top quality all grain and part grain kits which receive fabulous reviews.

They are experienced commercial brewers and supply craft micro-breweries and nano-breweries with equipment and ingredients. They also provide training and business development consultancy to scale-up breweries. This experience is channelled into equipping the home craft brewer with the “tools to compete”. Use Dark Rock products and you can’t go wrong.