What 1 is better to use in a Whiskey prep?

[forcrz6]

What is better to use in a Whiskey prep Lite roasted barley, Roasted Barley, Barley flakes? I would assume and correct me if I am wrong the roasted and lite roasted would bring out a nutter type flavor? What would the flakes bring out? Or would I be better going with a Barley Malt Extract?

[johnny108]

Roasted barly tends to give a kind of burnt flavor to the whiskey.
You can mix barley flakes 50/50 with a pale barley malt, in order to make a traditional Irish whiskey.
You can also make an Irish whiskey with pale malt extract- without worrying about mashing temps, lautering, etc...

[Prairiepiss]

If you are mashing the grains? Roasted grains aren't going to contribute to the sugars much and the enzymes in them have been denatured. So they won't contribute anything but flavors. So they will need to be added on top or to the grains you intend to mash to get the sugars from.

Now the flaked grain will contributed starch that can me converted to sugars in the mashing process. But a malt that has active enzymes will need to be used with it to supply the enzymes to convert the starches to sugars. Or powdered enzymes could be used.

Wasn't this question asked and answered once this week?

[NcHooch]

You might want to consider caramel malts instead of roasted malts ...the flavor isn't as intense, and should add some good flavors and complexity.