Torrefied Barley

Flaked Barley. Functionally the same thing. Torrefied is "popped" flaked is run through hot rollers, the resulting products have the same properties in a mash.

 

Here you go...

http://www.craftbrewing.com/store/gilbertson-page-torrified-barley?search=terrified

You only have to buy 55 lbs of it and convince them to ship from Canada. Or you could use flaked barley.

 

Yeah, I can read . It is not a substitution it is the same thing. If you were making breakfast cereal, then yes they have different textures, but since you are mashing them with hot water to extract starch and protein and create sugar, they are the same damn thing. They are both unmalted barley that has been put through a process that pregelatinizes the starch. You will almost certainly find the one at a homebrew store but not the other because torrified grains puff up and therefore take up more space and since they are, for our purposes, the SAME, there is no reason that a homebrew store would carry torrified barley.

You can try making it yourself if you really feel the need to, something like a popcorn popper would be your best bet, but I've never heard of anyone trying it. I would give it equal chances of making a horrible burnt mess as working. Alternatively, you might consider steaming some unmalted barley in a pressure cooker and releasing the pressure quickly once it hits temperature as this is closer to the process that is used to produce torrified cereal as I understand it. I would bet the odds of ending up with burnt barley are slightly higher here though.

The only other option you might have would be looking in the cereal aisle of a healthfood store as they just might carry puffed barley without any additives. Normal supermarkets generally carry plain puffed rice and wheat, but barley in breakfast cereal form isn't all that appealing and might be hard to find.

Once again though, I'd urge you to just use the flaked barley, for your purposes it is identical to torrified.

 

You can buy unmalted barley for feeding birds real cheap, then do this to it;


A quantity of barley was weighed and washed in cold water until the water ran clear.
The grain were soaked in cold water until they increased in weight by 45%.
They were then soaked in fresh water in a pan on the hob, heated and held at 50C for 15 minutes.
Heat was then applied raising the temperature to 65C and kept there for 45 minutes before again being heated to boiling point and gently simmered for a few minutes.
At a maximum amount of 100g per time, the processed barley was placed in an uncovered microwave proof bowl and placed in a domestic microwave at full power until popping started to subside and before any burning took place.

Attempts at popping without cooking as can be done with maize didn't produce a suitable product.

Torrified barley can be used to in place of flaked barley but with a different result.


I took that from jimsbeerkit forum, the poster in question said he used it for 25% of the grist but he's not posted back as to how it tasted yet


And yeah for small amounts I'd just swap it out for another unmalted grain

 

Do you have a hot air popcorn popper? That was what someone did on another forum to make terrified wheat.

 

Norther Brewer Torrified Wheat by the pound.
Rebel Brewer Torrified Wheat by the pound.
Other Sources

 

Gilbertson & Page Torrified Barley (25 KG)
http://www.craftbrewing.com/store/gilbertson-page-torrified-barley