I really love your videos because they are interesting, fun and like two good friends having fun without having to think about making money! That is the real spirit! Very good comparison!
Genuinely thought provoking, instructive and worthwhile. Nice to see quality content to help us brew better, rather than the attention grabbing excessively pointless quirky experiments on other channels. Great work dudes 👍🏻
Thank you for this nice comparison. Im a big fan of flaked wheat and sometimes flaked barley. For oats I prefer it malted, because of less oxidation. And I do mostly hoppy beers. Cheers!
This came at the right time. Just brewed and tasted a NEIPA that I didn’t make with oats, this one time and the color is different than what I’ve gotten before pit of the same recipe. All three look great!
Thanks for the video! One other option which is my prefered one: Chit malt. Scott jahnish published a study in his "New IPA" book and it states that unmalted grains have much (!) more manganese in it, which is a catalyst for oxidation and that is probably why NEIPAs oxidize so fast. Chit malt does not have this problem and it is very rich in proteins so you get the haze just as fine. Jahnish tried it himself and found out that a NEIPA with chit malt was stable for many month while the one made with unmalted grains went down hill rather fast even with his professional brewing technique. I use 10% chit malt in my NEIPAs and it works really great! Since I'm in Germany I'm bound to the Reinheitsgebot so my only other option would be wheat malt, but I just don't like it tastewise.
I guess that's why Ron Pattison said that beer in England was crap in WW II was the government made the brewers use flaked barley, besides lowering gravity
Every time he's on the Beer Smith podcast I love it. Especially ranting about people putting smokey or peatey flavours into Scottish beer. I always thought - oh, he does old stuff and that doesn't matter any more - then I read some of his stuff and love it.
Really great stuff! I have been wanting to so something similar myself. It would have been cool to mix in a control beer that was 100% barley. I am also wanting to play around with Briess Carapils vs Weyermann Carafoam...and Scott Janish wrote that steeping Carapils might have more impact than adding it to the mash. The head on those beers seemed fine as well. In the past I had blamed some head retention issues in my Oatmeal Stout on the 15% Oats.
Thanks for that. 1. Curious if you mill your flakes? I never have but just stumbled across a Wit recipe that explicitly stated to mill the flaked wheat. Weird... 2. Would love to see a comparison of malted wheat, flaked wheat, and torrified wheat. I know there is a hard line for wheat type for German (weiss) vs Belgian (wit) but always wondered about impacts on flavour and body and how they might support decisions in things like White IPAs (quickly becoming my favourite style of IPA) Cheers.
I never mill flakes. Seems like it could clog up the mill, plus it is not necessary. I don't think the brewers grain mill would do much to break up flakes. You could use a flour mill, but then you would have flour. I guess if you really want to break up the flakes for some reason, you could put them in a food processor.
Yeah, I don't mill the flakes. I add them in after the milled grains. I can add the malted vs. flaked vs. torrified wheat comparison to the list! - John
Thanks for doing this one! I think I suggested it a while back and I am still trying to work out what the flaked grains should look like in my house stout recipe. This should help me simplify quite a bit. I have heard people describe flaked barley as “grassy” I wonder if that is what you both perceived as a difference in hop character, but rather coming from the barley.
I agree with your descriptions, but disagree with your rankings! I like using flaked barley as it doesn't create as many protein-polyphenol particles/compounds, which gives more hop character and less hop bite. My experience with oats and wheat is that they are aggressively hoppy when young (and the hop bite is too strong) and once aged, the hop character has fallen below what I would want for a NEIPA. I'd be curious what your thoughts are on samples that are dry hopped as that seems to be where I get most of my hop bite from. Great video!
Yes, I think if I dry hopped these beers, we may have a different experience. I also think the lack of dry hopping is the reason these beers aren't as hazy as one may expect. - John
You are killing me! Both of my kegs are dry, and my latest pale ale is still in the fermenter. Had to drink white wine tonight. Sigh. I should really get my one gallon carboys back in rotation.
25% percent flaked oats and 5% white wheat, not flaked wheat for big, juicy ones. 15% white wheat and 10% flaked oats for more crisp, chuggable session NE pale ales. Also where’s the haze?!?!
I was able to guess right just based on the color of each. Out of curiosity, will those stay hazy for you as they age? I think youv’e got to dry hop during fermentation to get the lasting haze.
If they have such a small effect , why bother adding them at all. Wonder if the complex recipes with soo many types of grain is a cumulative result of FOMO
I really love your videos because they are interesting, fun and like two good friends having fun without having to think about making money! That is the real spirit! Very good comparison!
Glad you enjoy it!
Genuinely thought provoking, instructive and worthwhile. Nice to see quality content to help us brew better, rather than the attention grabbing excessively pointless quirky experiments on other channels. Great work dudes 👍🏻
Much appreciated!
Great video! I’ve always wondered about flaked barley. Thanks again for the solid content.
Happy to help!
Great comparison dudes. I think he's right on the proteins subduction of the hops. As always good stuff. Stay safe!
Appreciate it!
Great video, I use base malt, wheat malt, and flaked oats for my hazies.
Absolutely! - John
@@BrewDudes I've been using crisp best ale as my base recently and have gotten good feedback.
Another good video, thank you. What's your opinion on flaked rice and flaked rye?
Haven't done enough brewing with them to say - I know rice vs. corn is getting worked on as a video idea. - John
I’ve used fl oats and wheat malt in NEIPA but am now tempted to try combo of fl oats and wheat on the next one. Good video as always guys!
Sounds great! Thank you.
Great side by side! Thanks for the information.
Glad it was helpful!
Great experiment! Thanks Mike and John...
You bet!
Great comparison. I often wondered some of the differences with the flaked options. Cheers!
We have a few more iterations in discussion. Thanks for watching! -Mike
Thank you for this nice comparison. Im a big fan of flaked wheat and sometimes flaked barley. For oats I prefer it malted, because of less oxidation. And I do mostly hoppy beers. Cheers!
Thanks for sharing!
This came at the right time. Just brewed and tasted a NEIPA that I didn’t make with oats, this one time and the color is different than what I’ve gotten before pit of the same recipe. All three look great!
Thanks!
Thanks for the video! One other option which is my prefered one: Chit malt. Scott jahnish published a study in his "New IPA" book and it states that unmalted grains have much (!) more manganese in it, which is a catalyst for oxidation and that is probably why NEIPAs oxidize so fast. Chit malt does not have this problem and it is very rich in proteins so you get the haze just as fine. Jahnish tried it himself and found out that a NEIPA with chit malt was stable for many month while the one made with unmalted grains went down hill rather fast even with his professional brewing technique. I use 10% chit malt in my NEIPAs and it works really great! Since I'm in Germany I'm bound to the Reinheitsgebot so my only other option would be wheat malt, but I just don't like it tastewise.
Stay tuned - I have a Scott Janish NEIPA to taste soon that was brewed with Chit malt. - John
I like flaked oats in my IPA, adds to the body imo. Haven't tried flaked wheat and oats, guess I'll have to give it a try.
Cheers! =)
Cheers!
I guess that's why Ron Pattison said that beer in England was crap in WW II was the government made the brewers use flaked barley, besides lowering gravity
Every time he's on the Beer Smith podcast I love it. Especially ranting about people putting smokey or peatey flavours into Scottish beer. I always thought - oh, he does old stuff and that doesn't matter any more - then I read some of his stuff and love it.
@@CountDrunkula I love Ron, have been following him for years on Shut up about Barclays
Makes sense!
Good experiment! I enjoyed.
Suggestion:
Double decoction munich dunkle compared to single infusion munich dunkle with identical recipes
Great suggestion!
Good show.!!! Always wanted 2 know the differences. Gonna load up on flaked Wheat !!!!
Thanks!
Nice video as usual!
Thank you! Cheers!
Really great stuff! I have been wanting to so something similar myself. It would have been cool to mix in a control beer that was 100% barley. I am also wanting to play around with Briess Carapils vs Weyermann Carafoam...and Scott Janish wrote that steeping Carapils might have more impact than adding it to the mash. The head on those beers seemed fine as well. In the past I had blamed some head retention issues in my Oatmeal Stout on the 15% Oats.
Yeah, I was surprised at the lack of haze but the good head retention. - John
Thanks for that.
1. Curious if you mill your flakes? I never have but just stumbled across a Wit recipe that explicitly stated to mill the flaked wheat. Weird...
2. Would love to see a comparison of malted wheat, flaked wheat, and torrified wheat. I know there is a hard line for wheat type for German (weiss) vs Belgian (wit) but always wondered about impacts on flavour and body and how they might support decisions in things like White IPAs (quickly becoming my favourite style of IPA)
Cheers.
I never mill flakes. Seems like it could clog up the mill, plus it is not necessary. I don't think the brewers grain mill would do much to break up flakes. You could use a flour mill, but then you would have flour. I guess if you really want to break up the flakes for some reason, you could put them in a food processor.
Yeah, I don't mill the flakes. I add them in after the milled grains. I can add the malted vs. flaked vs. torrified wheat comparison to the list! - John
GREAT VIDEO. Thanks to you guys
Thanks for watching!
Despite the problem with sparging,i always aim for 20% Oats.Its a given for me.Cheers!
Cheers!
Thanks for doing this one! I think I suggested it a while back and I am still trying to work out what the flaked grains should look like in my house stout recipe. This should help me simplify quite a bit.
I have heard people describe flaked barley as “grassy” I wonder if that is what you both perceived as a difference in hop character, but rather coming from the barley.
I don't recall it being grassy but it wasn't as pleasant as the other too. Not bad, just not as good. - John
Great video as usual guys. Thanks
Thanks for watching!
I agree with your descriptions, but disagree with your rankings! I like using flaked barley as it doesn't create as many protein-polyphenol particles/compounds, which gives more hop character and less hop bite. My experience with oats and wheat is that they are aggressively hoppy when young (and the hop bite is too strong) and once aged, the hop character has fallen below what I would want for a NEIPA. I'd be curious what your thoughts are on samples that are dry hopped as that seems to be where I get most of my hop bite from. Great video!
Yes, I think if I dry hopped these beers, we may have a different experience. I also think the lack of dry hopping is the reason these beers aren't as hazy as one may expect. - John
You are killing me! Both of my kegs are dry, and my latest pale ale is still in the fermenter. Had to drink white wine tonight. Sigh. I should really get my one gallon carboys back in rotation.
1 gallon batches could be an option for you. - John
I also like oat malt in my NEIPAs
Right on!
Wish you could include flaked corn in this comparison to see where it stands.
That should be a different video flaked corn vs flaked rice. Vs something flaked I don't know about haha
Your patience will be rewarded! -Mike
This video might’ve saved me. I was gonna do a NEIPA with equal parts of all three this weekend. I’m questioning if I should still do it now.
Know we're late to respond but hope the NEIPA turned out well. - John
@@BrewDudes I cut out the barley and it turned out good despite really slow fermentation even though I used imperial dry hop.
Can you or have you done an experiment on head retention?
No but we could. - John
So what's the difference between Flaked xxxxx and Flaked Torrefied xxxxx? I've never learnt the difference.
Maybe we can do another comparison video!
Curious why you chose to use US-05 for a NEIPA comparison?
It's what I had on hand and these weren't NEIPAs - just beers with flaked grains in them brewed to gather a data point for future NEIPAs.
Video idea - 30/60/90 minute boil with 100% pilsner malt to finally bust the DMS myth
I will add it to the list. - John
I wish I had an awesome dude make 3 different beers for me to drink! 🍻
Ha - yeah, they are rare.
25% percent flaked oats and 5% white wheat, not flaked wheat for big, juicy ones. 15% white wheat and 10% flaked oats for more crisp, chuggable session NE pale ales.
Also where’s the haze?!?!
I am guessing no drying hopping means not a lot of haze. - John
I was able to guess right just based on the color of each. Out of curiosity, will those stay hazy for you as they age? I think youv’e got to dry hop during fermentation to get the lasting haze.
I wish the beers lasted long enough to see but yeah, I am sure they drop clear after some time. - John
If they have such a small effect , why bother adding them at all. Wonder if the complex recipes with soo many types of grain is a cumulative result of FOMO
Oats seem to give it the frothiest taste! i think because its so milky.
It's those beta glucans, man - they turn your beer into micro-porridge.
True!
Right on!
Next up: malted vs flaked vs torrified wheat
Bingo! Maybe not next but in the future.