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rahr-flaked-barley

Rahr Flaked Barley (Unmalted)

$0.19

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Accuracy & Detail

We make it simple to get exactly the malt you need — sold by the ounce or by the pound. Each variety is weighed with precision to a 0.08-ounce tolerance and double-checked to keep your recipe on target.

How We Package

You also choose how we package it. Use the Recipe Selector to combine all your malts into one bag for convenience — that saves us time in packaging and we pass that savings on to you. Or select “None” if you prefer them bagged separately. And if you’d like, we’ll mill your malts at no extra cost.

780 in in stock

Product Details

Taste & Character

Rahr Flaked Barley is an unmalted, pre-cooked and dried barley adjunct that imparts grainy, earthy richness to beer. It adds body and creamy texture without introducing strong malt flavors. Because it’s pre-gelatinized, it hydrates quickly and integrates cleanly into the mash, contributing subtle barley character without darkening the brew significantly.

Where It Shines

Use flaked barley in recipes where enhanced mouthfeel, foam stability, and smooth texture are desired—especially in stouts, porters, Irish dry stouts, or darker ales. At 5-20% inclusion, it helps build a richer, creamier palate. In dark beers, it complements roastiness without adding harshness; in lighter beers, it may emphasize fullness without overwhelming flavor.

Role in the Brewhouse

Rahr Flaked Barley serves as a non-fermentable adjunct to boost body, foam stability, and head retention. It is not a base malt—rather, it complements enzyme-active malts by providing dextrins and structural support. It is ideal when you want fuller mouthfeel and better foam without altering original gravity or color dramatically.

Brewer’s Guidance

Use flaked barley at 5-20% of the grist; above ~20% it may lead to viscosity or mash filtering challenges. Include it at mash start so enzymes from base malts can process the starches. It requires no milling, but thorough mixing is important to prevent dough balls. Watch beta-glucaniness in high proportions and consider adding β-glucanase if needed. In dark styles, it enhances creaminess; in lighter styles, it enriches mouthfeel without dominating.

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