Roasted Vs. Flaked Barley

[kgaugler]

I have a recipe that uses roasted barley. I grabbed flaked by mistake:confused: .

1. what is the difference?

2. what if I just use the flaked?

[toneyc]

Flaked barley is geletanized and adds fermentables, roasted barley is not geletanized but adds flavor. I think.

:)
Toney.

[Stodbrew]

roasted barley is not malted, therefore will add no fermentables. It will add color and flavor, though. It is very dark, almost black.

Flaked barley is pre-gelatinized, therefore you will get some fermentables, and it will add a lot more mouthfeel. It is very light in color, therefore will add no more percievable color.

[brewmonkey]

Flaked barley is high in beta glucan and if used in high quantities (10%) in the mash can present lauter problems as it will "gum" up. If used in higher amounts, a rest at about 113-122F will help alleviate that problem.

[kgaugler]

The recipe is for a Schwartzbier. I think I will be going back and getting the roasted barley. I may still add a bit of the flaked to give a bit more mouthfeel and alcohol content but I definately want the color from the roasted.