Fermentable
Brewers Barley Flakes — Briess
Briess
Spec sheet The maker publishes these figures for this exact product.
- Maker
- Briess
- Origin
- United States
- Type
- adjunct-grain
- Malt class
- non-buffering
- Color
- 1.8 °L (3.6 EBC)
- Extract, fine-grind dry basis
- 75.0 %
- Moisture
- 8.0 %
- Diastatic power
- 0 °Lintner
- Suggested max
- 25 % of grist
- Needs mashing
- Yes
Description
Barley cooked and rolled before it reaches you, so the starch is already gelatinised: no cereal mash, no milling, and conversion inside five minutes alongside the malt. Where the generic flake carries class-typical numbers, these are Briess's own — 75 % extract at 8 % moisture. Ten to twenty-five percent is the range they quote, and it is where an Irish stout gets its creamy body and its foam.
Source
brewingwithbriess.com (PDF)