For the longest time, grains have been a part of the beer-making process, and they are actually the most special ingredient that impacts the head, grist, flavor, and cloudiness of the beer. Having said that, various types of grains are used in the brewing process, which brings us to flaked barley vs. flaked oats comparison, as these two are widely used in the brewing process.
Flaked Oats vs. Flaked Barley
Flaked Oats
Oats have been a traditional addition to the beer. In the beginning, the oats were added to stouts, but many people now add them to hazy IPAs as well. There are different varieties of oats that are used in the beer, but flaked oats are the most common. The flaked oats are basically unmalted adjuncts that are preferred for hoppy and big beers. It is widely used in New England IPA and oatmeal stout since it has a very distinct flavor that doesn’t compliment other European and Belgian beers.
When it comes down to the flavor, the flaked oats have a creamy and silky malt flavor, and the usage is a maximum of 20%. These oats are loaded with gums, lipids, and beta-glucans, which are the actual reason behind the creaminess and silkiness of the beer. In addition to the mentioned beers, many brands with hoppy beers are also turning to flaked oats as they offer a full texture and flavor palette (it actually helps with imparting).
The amount of flaked oats can directly impact the effect because more flaked oats result in a greater effect. However, once the 20% of grist level is passed, the gums and beta-glucans slow down, which leaves a slowing impact on the wort. To illustrate, the flaked oats are unmalted grains with gelatinized starch – the starch is gelatinized through heat and pressure during the grain flaking process, which means that you can use it without the cereal mash.
The flaked oats have a specific creaminess that is imparted in the beer stems. The flaked oats are processed at 40 degrees Celsius as it’s essential for beta-glucanase enzymes to dissolve. Depending on the brand you choose, some flaked oats also have husked grains that are cooked at a high temperature to achieve a creamy and silky mouthfeel. The availability of oat husk actually helps with wort separation.
Flaked Barley
Flaked barley is one of the best ways of improving the head retention and body of the homebrew, and it’s widely used for stout beers. However, it can be used in nearly every style of beer since it has become a critical adjunct to breweries. The flaked barley is known to add protein to the beer without adding too much fermentable sugar to the wort, resulting in improved head retention and body.
Since there is no fermentable sugar in flaked barley, it’s a great way of optimizing the head and body characteristics of the beer. The best thing about using flaked barley is that you won’t have to worry about the grain bill changing. As far as the usage is concerned, it can be added to the mash and grist like other base malts. The flaked barley tends to have barley grains, which are cooked at a high temperature, which leads to gelatinization of the starch.
For this reason, when it’s added to the beer mixture, the body and head retention is improved. It adds a stronger flavor to the beer, and you don’t need to worry about milling. That’s because you don’t have to mill the barley before it’s added to the mask. In addition, it tends to retain the husk, which means it works as a substitute for wheat in the beers. It has a maximum usage of 10%, which is good enough.
To illustrate, flaked barley is also unmalted and cooked barley that’s rolled in the form of flat flakes. When added to the beer, it adds the grainy flavor, which is why it’s commonly added to Irish stouts. In addition to the flavor, it enhances the foam stability and head formation of the beer. It is extremely easy to handle, and yields improved extracts as compared to untreated barley. In case you want to use flaked barley for homebrew, it’s recommended that you apply the layer of bacterial enzyme solution to the mixture to prevent viscous worts.