Barley and rye...

[Clint]

hello all
I’m gonna be ordering some stuff later and decided to have a look round for some cheaper alternatives... I read the old thread where our Gunge extols the virtues of flaked barley in a brew..including non stouts!
First page of call Holland and Barrett...they have “barley flakes”,450g for 99p...buy one get one half price! A no brainer...While looking their page showed me other items of interest...rye flakes..same price as the barley. Are these any good for a brew?

Regards

Clint
Edit...I found an old post...discussing rye...yes it’s ok! Any further experience welcome...

 

[Brewed_Force]

I've just used the same H&B flaked barley for the first time in a Fullers porter clone.
The head retention is definitely improved and it gives a nice mouthfeel.
I'm toying on using it in a Vienna lager next.

 

[Ajhutch]

I’ve used the rye flakes, they worked well. I used them instead of flaked barley in a beer that also had quite a lot of rye malt in it.

 

[matt76]

Haven't used the H&B stuff, but i use flaked barley in all my brews now, up to 9% of the grain bill - i got the idea from myqul but i believe he got it from gunge.....

Definitely seems to aid head retention, body and mouth feel

 

[Hoddy]

Has anyone used the flaked rye in an actual rye “influenced” beer yet?

Obvs you can only rely on these flaked grains as an adjunct but I’m fascinated to see how people have used them in conjunction with other malted grains.

 

[Oneflewover]

Has anyone used the flaked rye in an actual rye “influenced” beer yet?

Obvs you can only rely on these flaked grains as an adjunct but I’m fascinated to see how people have used them in conjunction with other malted grains.

I've used H&B flaked rye (c. 8%) / flaked rye (c. 4%) and barley together in a couple of saisons I have brewed. I couldn't honestly say what the flaked rye brings to the party but i've enjoyed the finished beer enough to keep using it!

 

[Simonh82]

There was an interesting episode of the Basic Brewing podcast a while back where they sampled at least half a dozen beers, all made with the same recipe but swapping something like 10-15% of the base malt for a variety of different grains.

I think rye came out as the favourite. They couldn't really put their finger on the exact quality but I think they said it just accentuated the overall quality of the beer and maybe complemented the hops (I think it was an APA).

I've not used flaked rye but I've enjoyed rye malt beers that I've made. It definitely has an impact in the mouthfeel of the beer. It can be even more viscous than oats.

 

[Clint]

Having to go into town for mundane reasons I nipped into Holland and Barrett and picked up 4x450g of barley flakes for under £3.
..which was nice.