Australian Flaked Barley for Body, Mouthfeel and Head Retention
Improve body, mouthfeel and foam stability with Blue Lake Milling Rolled / Flaked Barley. Made from Australian barley that has been dehulled, steamed and rolled into flat flakes, this unmalted brewing grain can be added directly to an all-grain mash without milling.
Flaked barley contributes high-molecular-weight proteins and beta-glucans that help create a fuller texture, persistent head and creamy mouthfeel. It also adds a light grainy flavour that works particularly well in Dry Irish Stout, Porter, New England IPA, Saison and other beers requiring greater body or foam stability.
Use approximately 5–10% of the grain bill in most recipes, with higher additions suitable for full-bodied stout formulations.
Why You’ll Love Blue Lake Milling Flaked Barley
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Made from Australian-grown barley
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Produced by Blue Lake Milling
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Dehulled, steamed and rolled into flat flakes
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Improves body and mouthfeel
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Supports foam formation and head retention
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Creates a smooth, creamy texture
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Adds a light grainy barley character
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Useful in Dry Stout, Porter and modern hazy beer
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Can reduce the amount of wheat required for body and foam
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Add directly to the mash without milling
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Freshly packed to order by Border Brewing Supplies
Flavour Profile
Blue Lake Milling Flaked Barley contributes a subtle grainy flavour with a mild nutty and cereal-like character. Its primary contribution is textural, increasing body, creaminess and foam stability without adding strong malt sweetness.
In stout, it helps create the firm, creamy mouthfeel associated with traditional Irish examples. In Hazy Pale Ale and New England IPA, it can support body, turbidity and head retention while offering a different grain character from wheat or oats.
Colour: Very pale cream to light gold
Flavour: Mild grain, cereal and light nuttiness
Aroma: Soft raw-grain character
Body Contribution: Medium to high
Mouthfeel: Creamy, full and smooth
Foam Contribution: Improves foam formation and stability
Enzyme Activity: None
Typical Beer Styles
Blue Lake Milling Flaked Barley is ideal for brewing:
| Stout and Traditional Styles | Pale and Modern Styles |
|---|---|
| Dry Irish Stout | New England IPA |
| Foreign Extra Stout | Hazy IPA |
| Oatmeal Stout | Hazy Pale Ale |
| Sweet Stout | American Pale Ale |
| American Stout | Saison |
| Imperial Stout | Farmhouse Ale |
| English Porter | Wheat Beer |
| American Porter | Cream Ale |
| Dark Mild | Blonde Ale |
| Irish Red Ale | Australian Pale Ale |
| Brown Ale | Low-Alcohol Beer |
These styles benefit from flaked barley’s ability to improve body, mouthfeel, foam stability and—in suitable recipes—turbidity.
Product Specifications
| Specification | Value |
|---|---|
| Manufacturer | Blue Lake Milling |
| Country of Origin | Australia |
| Product Type | Unmalted Cereal Adjunct |
| Raw Material | Australian barley |
| Processing | Dehulled, steamed and rolled |
| Malted | No |
| Colour | Very pale |
| Flavour | Mild grain, cereal and light nuttiness |
| Enzyme Activity | None |
| Diastatic Power | 0° Lintner |
| Typical Usage | 5–10% of the grain bill |
| Higher Stout Usage | Up to approximately 20% |
As a natural agricultural product, appearance and analysis may vary slightly between batches.
Brewing Tips
Add Blue Lake Milling Rolled / Flaked Barley directly to the mash with the malted grain. The steaming and rolling process makes the starch readily accessible, so it does not require milling or a separate cereal mash.
Use approximately 3–5% of the total grain bill to improve foam stability and add a subtle increase in body.
Use approximately 5–10% in Pale Ale, Hazy IPA, Saison, Porter and most stout recipes for greater mouthfeel, persistent head and a mild grainy character.
Additions of approximately 10–20% can be used in Dry Irish Stout and other recipes requiring a more pronounced creamy texture. Higher amounts can increase wort viscosity and make lautering more difficult.
Flaked barley is unmalted and contains no enzymes. It must be mashed with sufficient enzymatic base malt such as Pilsner, Pale Ale or another malt with adequate diastatic power.
Because it is dehulled and contains beta-glucans, larger additions can produce a compact or sticky grain bed. Adding rice hulls can improve wort flow and reduce the chance of a slow or stuck sparge.
Frequently Asked Questions
What is Blue Lake Milling Flaked Barley?
Blue Lake Milling Flaked Barley is Australian barley that has been dehulled, steamed and rolled into flat flakes. Brewers use it to improve body, mouthfeel, foam stability and head retention.
Is rolled barley the same as flaked barley?
For this product, rolled barley and flaked barley refer to the same brewing grain. The steamed barley is passed through heavy rollers to create flat flakes.
What flavour does flaked barley add to beer?
Flaked barley contributes a mild grainy, cereal-like and lightly nutty flavour. Its effect on body, mouthfeel and foam is usually more noticeable than its flavour.
What beer styles use flaked barley?
It is commonly used in Dry Irish Stout, Foreign Extra Stout, Porter, Hazy IPA, New England IPA, Hazy Pale Ale, Saison and other beers requiring greater body or head retention.
How much flaked barley should I use?
Use approximately 3–5% for a subtle improvement in foam and body or 5–10% for a more noticeable contribution. Up to approximately 20% can be used in suitably formulated stout recipes.
Does flaked barley need to be milled?
No. The barley has already been steamed and rolled into flakes, so it can be added directly to the mash without milling.
Does flaked barley need to be mashed?
Yes. It contains starch but no active brewing enzymes, so it must be mashed with an enzymatic base malt to achieve proper conversion.
Does flaked barley improve head retention?
Yes. Its proteins and beta-glucans help support foam formation, foam stability and a longer-lasting head.
Does flaked barley make beer hazy?
It can increase turbidity, particularly at higher usage rates. This is useful in New England IPA and Hazy Pale Ale but may be undesirable in beer styles intended to finish brilliantly clear.
What is the difference between flaked barley and flaked wheat?
Both improve body and head retention. Flaked barley contributes a mild grainy flavour and creamy texture, while flaked wheat generally has a softer wheat character and is particularly effective for stable haze and foam.
What is the difference between flaked barley and rolled oats?
Flaked barley generally provides firmer body, grainy flavour and strong foam stability. Rolled oats create a softer, silkier mouthfeel but may introduce more oil and can produce a different haze and foam response.
Do I need rice hulls when brewing with flaked barley?
Rice hulls are not always necessary at low usage rates. They are recommended when using a large percentage of flaked barley because the dehulled flakes can increase mash thickness and slow wort drainage.
Can extract brewers steep flaked barley?
Steeping alone will not fully convert its starch. Extract brewers should use flaked barley in a partial mash with enzymatic base malt.
Buy Blue Lake Milling Rolled / Flaked Barley online from Border Brewing Supplies. Available in freshly packed quantities for home brewers throughout Australia, with local collection from our Tweed Heads South home brew shop, conveniently located for customers from the Gold Coast, Brisbane, Northern Rivers and QLD–NSW border region.
