Barley Flour

[RajBoab]

Anyone used/contemplated using this stuff in a brew:

http://www.goodnessdirect.co.uk/cgi-loc ... _500g.html

Looks as if it's 100% barley. Don't know if it's been malted.
I'm doing BIAB so the change of stuck sparge is greatly reduced with such a high water to grist ratio.
Thought it might be a way to boost gravity for a reasonable cost.

Stuart

[DrewBrews]

I've never tried it and I doubt if it's malted, but it might work if used in moderation and mashed with some normal diastatic pale malt.

The main two problems I can think of are:
1. You have no idea how long the enzymes in your malted grain will take to convert the extra starch (could be a very long mash)
2. You have no idea how much fermentable sugar will be released if it does convert.

If you've got time to play about and you don't mind potentially ruining a mash then I think it could be interesting to experiment.

Use a drop of Iodine to check a teaspoon of mash to see if conversion has completed.

For question 2 you could take gravity readings of a mash with no added flour and another mash with a carefully measured quantity of four added to see how much extra fermentable sugar you get per 100g of flour.

[Rookie]

I've seen some recipes using different types of flours and some other discussions about using various flours, but I've never seen any mention of the flours being made from malted grains. That is a very good question.