From the HBD Archive
From: (Patrick J. Volkerding)
Subject: Re: pearled barley
Date: 1992-06-23 09:04:28 GMT

Yes, pearled barley is useful for brewing, and can be substituted
in all-grain recipes for flaked barley. I've seen Charlie P. suggest
its use in stout to help give it that creamy, Guinness-like head.

I'd try about a pound of it in a stout. It will most likely create a
beer that will not clear, so I'm not sure I'd use it in a beer that
wasn't opaque. It has to be cooked prior to the mash. Just boil it up
with the water you plan to use for the mash. When it seems done, let it
cool down to whatever your mash strike temp is (or chill it if you
don't want to wait) and add the rest of the grains to start the mash.
Mash and sparge as usual.


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