Flaked barley is for a bit of grain flavor, but mostly head retention. I added it because that’s what the recipe I used said to use… Not exactly a good reason, but it’s also pretty common in Irish Stouts.
I added some carbonation and your moka pot coffee trick, and that combination did the trick in my book. It’s much more interesting now.
Thanks for the tip!
Haha, my niece, who just started learning guitar, told me I have too many guitars. I said, no, I don’t, you just don’t understand. Yet.
Be careful, brewing is just as much about collecting gear as it is making tasty beverages.
Welcome!
Sure!
First time using this recipe:
5 lb 2-row 2 lb flaked barley 1 lb black barley 3 oz Peat Smoked barley
2 oz Kent Golding
You can taste maltiness and just a touch of what I think is from the smoked barley, but mouthfeel is lacking, as is that “roast” flavor.
Probably could have bumped up the black barley?
Interestingly, I used to do extract brewing, then switched to BIAB, and now an all in one. I don’t think BIAB really increased my brewing and cleaning time much.
With my All in One, I think I’m right back to my extract days in terms of time spent because I ferment right in the AI1. Very little cleanup. (Or at least the cleanup is spread out a lot more.)
Blue Bells - For when you get left hanging under the mistletoe.