Flaked Barley vs Flaked Wheat vs Flaked Oats
In brewing, adjuncts are starch sources used to complement the primary barley malt in the mash (i.e., the base malt).
They offer financial advantages to brewers, as adjuncts have traditionally been more cost-effective than barley malt. Additionally, the use of syrups in the kettle has been an effective method to expand brewhouse capacity. For instance, if your mash tun can only accommodate 1 metric tonne of malt, you can dissolve sugar into the wort in the kettle to increase the gravity.
Adjuncts also enhance beers and are commonly used in specific styles to introduce additional characteristics, such as extending brewhouse capacity, improving foam stability, enhancing mouthfeel and flavour, and increasing turbidity.
They can either reduce or increase the Total Nitrogen (TN) of a grist, while also affecting the colour.
All these flaked products—Flaked Barley, Flaked Wheat, and Flaked Oats—are steam-treated to soften them before being passed through rollers.
This process of partial gelatinisation and flaking allows the mashing liquor to access the endosperm, eliminating the need to mill the product.
Flaked Barley
Flaked Barley can be used up to 10% of the total grist to add unfermentable saccharides during the brewing process.
This increases the attenuation limit while contributing high molecular weight protein for head retention, as well as enhancing body and turbidity.
Flaked Barley imparts a grainy bite to beers and can be used to reduce the need for wheat in styles such as New England IPAs, wheat beers, and saisons.
Flaked Wheat
This unmalted wheat product is rich in high molecular weight protein, which aids in foam stability, mouthfeel, and turbidity.
Traditionally, UK breweries use Flaked Wheat in proportions ranging from 5% to 10% of the grist to improve head retention and supplement wort nitrogen.
Flaked Wheat provides a crisper mouthfeel compared to Wheat Malt, making it particularly suitable for various European wheat beers. It is also ideal for New England IPAs, saisons, and any other styles that benefit from a hazy appearance.
Flaked Oats
Flaked Oats are high in lipids, beta-glucans, and gums, which contribute a silky mouthfeel and creaminess to beer.
Traditionally used in oatmeal stouts, Flaked Oats are increasingly popular in other beer styles, especially New England IPAs and other robust, hoppy beers, for the texture and fullness they impart.
The more Flaked Oats used in the grist, the more pronounced the effect. However, exceeding 20% of the grist can slow wort run-off due to the beta-glucans and gums.