black malt & roasted barley

jonny8ball · Post by **jonny8ball** » Thu Dec 10, 2009 5:57 pm

hi there lads

my recipe use 30g of black malt BUT i have`nt got any ,but i have got roasted barley can i use 30 grams of this instead and what flavour will it give in the beer

dave-o · Post by **dave-o** » Thu Dec 10, 2009 6:09 pm

Well if it's the colour you're after you'd need to use about 55g.

It'll taste more coffeeish, but probably not noticably more so.

trucker5774 · Post by **trucker5774** » Thu Dec 10, 2009 6:29 pm

Think Guinness. That is the flavour from the roasted barley. The small amount you are talking about will make very little difference to the flavour. You could use some dark crystal if you have that. Is the colour important to you? I would get the flavour right and take what colour I get, then make a note for the next brew!

Invalid Stout · Post by **Invalid Stout** » Sat Dec 12, 2009 5:47 pm

trucker5774 wrote:Think Guinness. That is the flavour from the roasted barley.

So roasted barley tastes of nothing then?

pas8280 · Post by **pas8280** » Sat Dec 12, 2009 6:00 pm

I'm hoping it tastes of something i just put 170g in my 16L porter brew

trucker5774 · Post by **trucker5774** » Sat Dec 12, 2009 6:20 pm

Poor old Guinness does take some stick on here.............I don't mind the odd pint, but yes, there are better stouts

jonny8ball · Post by **jonny8ball** » Sat Dec 12, 2009 6:34 pm

cheers lads i put 40g`s in sames to do the trick in putting a bit of colour in

Invalid Stout · Post by **Invalid Stout** » Sun Dec 13, 2009 1:58 am

trucker5774 wrote:Poor old Guinness does take some stick on here

I don't understand why more microbreweries don't make stout. A decent cask-conditioned stout against Guinness is like night and day...

WishboneBrewery · Post by **WishboneBrewery** » Sun Dec 13, 2009 10:26 am

The amount of complexity you can get in a home-brewed or micro-brewed stout is as you say always a shed load better than a Guinness

Chunk1234 · Post by **Chunk1234** » Tue Dec 15, 2009 12:34 pm

Im sure half the problem with Guinness is that it's served too cold. They even do a Guiness Extra Cold for goodness sake! How are you ever going to taste anything when the drink is freezing cold!

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black malt & roasted barley

black malt & roasted barley

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