Hello All,
I have some Roast Barley that I want to use in a dry stout but after reading too many things about it I am now confused as to what to do. I have never brewed with Roast Barley before so I thought of doing a simple brew with 90% Pale Malt and 10% Roast Barley aiming for an OG of 1.055 with a low mash temperature (90mins @ 64 Celsius) and to try something different I am going to use a Saison yeast. So my first question is do you think the grain bill will make an okay beer? Every dry stout recipe seems to have flaked barley in it but I don't have any so will it be too 'thin'?
I have also read about the fermentability of dark malts and I seem to have read conflicting things. Do they add fermentable sugars if used in the mash and does the Biabacus need any adjusting to calculate things properly? I'm sure I saw an old post about adjusting this but can't find it now. I have also read a bit about pH with dark malts but perhaps that's best left until I get a bit more advanced... I have a really simple set-up and only do a single temperature mash. I have done quite a few brews now but this Roast Barley has really confused me and I don't want to end up with a weak, burnt tasting beer.
Any advice please?!
Thanks in advance!
Post #2 made 10 years ago
I've just noticed there is a very similar thread below this on Crystal Malt fermentability but it hasn't left me any clearer on what to do. there seems to be a lot of different advice and options so it maybe just a case of try it and see what happens.
Any advice still welcome though!
Any advice still welcome though!
Post #3 made 10 years ago
Roast Barley, or Black Barley will lower the Ph of the Batch.
I found 2 oz of Black Barley can lower the PH by 1 ph in a 5 gallon Batch.
When it Comes to Crystal or Caramel Malts, Remember they can be steeped, and do not need to be Converted.
BIABACUS does determine the Gravity of these malts, and if you have the FineGrindDryBasis(FGDB) and MoistureContent(MC) for the grains your Use, that data can be entered in Section "Y" and will help adjust the Standard Gravity Numbers.
The Thick/Thin, Dry/Full Body has nothing to do with yeast or Barley.
In Chapter 14 of John Palmer's How to brew at http://howtobrew.com/book/section-3/how ... ation-rest d]hows Mashing closer to 145F will give you High Fermentablity and a thin Beer profile, whereas Mashing closer to 158F, will give you a less fermentable, Full Body(thick) beer.
To answer the 90%/10% question, Yes, it will make a great beer if you want the dry/acrid after taste, form the Roast Barley
For an example of a stout Recipe see.....
I found 2 oz of Black Barley can lower the PH by 1 ph in a 5 gallon Batch.
When it Comes to Crystal or Caramel Malts, Remember they can be steeped, and do not need to be Converted.
BIABACUS does determine the Gravity of these malts, and if you have the FineGrindDryBasis(FGDB) and MoistureContent(MC) for the grains your Use, that data can be entered in Section "Y" and will help adjust the Standard Gravity Numbers.
The Thick/Thin, Dry/Full Body has nothing to do with yeast or Barley.
In Chapter 14 of John Palmer's How to brew at http://howtobrew.com/book/section-3/how ... ation-rest d]hows Mashing closer to 145F will give you High Fermentablity and a thin Beer profile, whereas Mashing closer to 158F, will give you a less fermentable, Full Body(thick) beer.
To answer the 90%/10% question, Yes, it will make a great beer if you want the dry/acrid after taste, form the Roast Barley
For an example of a stout Recipe see.....
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Post #4 made 10 years ago
Thanks Joshua. By 'thin' I meant not having the mouthfeel that flaked barley gives but thanks for the links - very helpful!
Post #5 made 10 years ago
Acrid flavors from dark malts can be described as a perceived "thinness". Flaked barley would counteract this, especially at the higher level you plan to use.Gian wrote:Thanks Joshua. By 'thin' I meant not having the mouthfeel that flaked barley gives but thanks for the links - very helpful!
Last edited by Rick on 30 Oct 2015, 22:48, edited 1 time in total.
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