Chocolate malt or roasted barley in a stout?

[weiht]

raiderman - my feelings exactly, i had better results with chocolate n black malt as compared to roasted barley. It was just dry and less pronounced in the taste, with a combination of choc n black malts, i am able to achieve better layering of taste in the dark department.

[Bryggmester]

Chocolate malt, porage oats and a little black malt make a lovely smooth stout.

[raiderman]

To me it ain't stout without roasted barley, chocolate and caraffa can go in too, but you gots to have roasted barley.

Guinness didn't start using roasted barley until the 1930s. I guess it wasn't a stout until then. Oh well.

I don't know - but the Irish used to be big on porter

[HighHops]

I've read a few books on the origins of Porter and Stout ("Amber, Gold and Black" by Martyn Cornell is a cracking read) and I've come to the conclusion that I don't know what the difference is!

The line between the styles is a fine one that meanders and is open to interpretation and confusion. I don't think it's as simple as "stout contains roasted barley and porter doesn't".

Anyway the reason I started this thread was because I wanted to find out what was the most popular recipe for the dark beer some call stout: i.e. with chocolate, with roasted barley or with both. You can call it what you like.

[weiht]

Stout used to be called stout porter, I guess there is no difference except that its suppose to be a more potent form of porter. Over time its just called stout

[bigdave]

To me it ain't stout without roasted barley, chocolate and caraffa can go in too, but you gots to have roasted barley.

Guinness didn't start using roasted barley until the 1930s. I guess it wasn't a stout until then. Oh well.

If you want to be picky the original use for the word stout was simply the name given to strong ale and what we're referring to here is actually a porter.

But back on topic.......

quote from the beersmith website:
The key ingredient in a classic Irish Stout is Roasted Barley. Roast Barley gives Irish Stout its classic dry coffee-like flavor, deep dark color, and white foamy head. Unlike other dark malts, Roast Barley is made from unmalted barley grain that is roasted at high temperature while being lightly sprayed with water to prevent it from burning. Roast Barley is intensely dark, around 500-550 L, but amazingly the unmalted barley produces a white head on the beer as opposed to the darker head made by other malts.

[Rookie]

To me it ain't stout without roasted barley, chocolate and caraffa can go in too, but you gots to have roasted barley.

Guinness didn't start using roasted barley until the 1930s. I guess it wasn't a stout until then. Oh well.

Not having been around in the 30s to taste Guinness pre roasted barley I can't comment on that.
You can brew stout anyway that you like, I was merely stating my personal preference.

[beer gut]

IF you want that classic guiness look with the black body and the white creamy head you can only use roast barly to darken the ale if you use chocolate malt or black malt it will tint the white head this is down to the isotones in the chocolate malt and black malt.The typical ratio is 80% pale malt 10% flaked barly 10% roast barly however what can do sofen the bite of roast barly you could 7% roast barly and 3% roast wheat, roast wheat has the same colour has roast barly but it has a softer more mellow bite it also helps to create and hold head retentation wich is very helpfull in brewing.Iam brewing a chocolate stout on monday it's going to be good.