Malt
Flaked barley
Unmalted flaked barley used for body and dense head — traditional in Irish dry stout.
What it does
Flaked grain. Grain steamed and rolled so its starch is pre-gelatinised and available to mash enzymes without a cereal cook.
Unmalted barley steamed and rolled. High in protein, contributing body and outstanding head retention.
Specification
| Colour | 1–3°L |
|---|---|
| Grain | barley |
| Enzyme activity | none — needs a base malt to convert it. |
| Fermentability | low |
| Typical share of grist | 5–30% |
| Flavour | grainy, creamy |
Used in
- Dry stout
Sharp roasted-barley bitterness over a light body and a very dry finish — much lighter to drink than its colour suggests.
- Irish extra stout
A stronger, fuller dry stout with more malt depth and body while keeping the sharp roasted-barley character.
- Foreign extra stout
A strong export stout, more intense in roast and body than a dry stout, historically brewed to travel.
- Alcohol-free stout
An alcohol-free dark beer where roasted grain does most of the work — one of the more successful conversions in the category.