Flaked Barley Should Be Used Usually In Small Amount. It Adds To The Body And Increases Head Retention. Commonly Used In Porter, Stouts But Is Mellow Enough To Use In Almost Any Beer Style. If A Larger Amount Is Used It Is Known To Cause Haze. Has A Very High Protein Content, So It Will Not Have Much Effect On The End Alcohol Content. Because Of The Hazing Qualities We Would Suggest Larger Amount In Darker Beers And Caution With Larger Quantities In Light Colored Beers. Never Use This As A Primary Malt Source. Since It Is Unmalted Their Is Little Sugars Present For Yeast Alcohol Production. TYPICAL ANALYSIS Moisture ..................................................................... 9.0%  Extract FG Dry Basis .................................................. 70.0%  Protein Dry Basis.......................................................12.5%  Diastatic Power oLintner .....................................  negligible Conversion Time .....................................................