For stronger head retention, and smoother flavour.
Description
These cereals will increase the volume of fermentable sugars, without adding much body or taste. Some haziness might occur.
Flaked grains are not malted at all. This means they don’t include any enzymes to break down their starch, so they are only used to add that little extra to your beer. Luckily they can utilize the enzymes from the base malt.
Usage
Stouts, and any other beer.
Raw material: Barley
Product: Flaked Barley
Use: Up to 10%.
Blogs and recipes
How to store malt
Malt can be kept several years and will not lose its enzymatic power. The Swaen has a special process to guarantee a long shelf life.
Brewing with cereals
There are many reasons for brewers to use various flaked grains, like maize, barley, oat and wheat cereals.
Recipe – Irish Stout
The expression Stout was first mentioned in the late 1600’s as a synonym of strong beers, with a fuller body and mouthfeel.
Typical analysis
| Parameter | Unit | Min | Max |
|---|---|---|---|
| Moisture | % | – | 12 |
| Parameter | Unit | Average per 100g |
|---|---|---|
| Energy | KJ | 328 |
| Energy | Kcal | 78 |
| Proteins | g | 9 |
| Carbohydrates | KJ | 75.5 |
| – thereof sugar | g | 1 |
| Fat | g | 1.5 |
| – thereof saturated fatty acids | g | 0.37 |
| Fibres | g | 12 |
Storage and shelf life
Our malt is best stored in a moderate temperate, low humidity, pest free environment at less than 20ºC or 68°F. It is best used within 6 to 18 months from manufacturing date, depending on the type of malt. We always provide a Best Before date. All our malts are manufactured conform to EU and International regulations. They are transported only by GMP-certified transporters. Please note: improperly stored malts are prone to loss of freshness and flavour.