URGENT - Please Help- Flaked/Rolled Barley

[Bru4u]

Right team, I'm planning a stout this weekend, I've only got 1kg of flaked barley, My local farm store has Rolled Barley - 25kg/€7 Can anyone tell me how this may work out.
What are the diferences, I know flaked is steam rolled or steeped before, can anyone clarify Please :pray:
Bru

 

[Bru4u]

Well, I just went and bought it €3.98 for 20 kg, it looks just like pale malt, do I need to precook this or anything, or just in with the mash, I'm doing a Murphys Clone.
I know the flaked is pre-gelatinized and this is not, what diference will that make :wha:

 

[Bru4u]

I'm thinking step mash, not the whole triple decoction thing

 

[Aleman]

I would suspect that you would be best off with a cereal mash.

So for every kg of barley, add 200g of Pale from the main mash. . .. dough in to get a thick mash and leave it for 15-20 minutes . . . during this time the enzymes from the pale does its thing, and the thick porridge becomes thin gruel . . . then raise it from 65C to boiling and boil for 15 minutes topping up with boiling water to replace that lost through evaporation . . . . then add it to the main mash and mash for a further 60 minutes.

I'm not convinced this is necessary . . . but without being sure what the treatment is to rolling I can only go by my gut feeling . . . I take it what you have is just rolled (looks slightly like bigger barleycorns) rather than flaked rolled . . . looks like flaked oats

 

[Bru4u]

Thanks Aleman, thats been very helpfull to me :thumb: , it is just whole barley thats been rolled or crushed, it looks exactly like crushed malt.
I'll document the brew and post it after the weekend. I hope it works out as the barley is so cheap