[gymrat]

Is there a difference between black roasted malt and black patent malt?

[nateo]

"Black roasted malt" isn't actually malt, AFAIK. It's unmalted barley that's been roasted. Black patent malt is the darkest of roasted malts. The flavors you get will be different.

Here's an article about it: http://www.byo.com/stories/article/indices/34-grains/156-back-in-black-the-truth-about-black-patent-malt

[gymrat]

Thankyou for your reply. I am brewing a Breckenridge Christmas Ale clone. The recipe called for 1 oz black patent and I accidentally used an ounce of black roasted barley. I hope I didn't screw this up too bad.

[krazykrausen]

Thankyou for your reply. I am brewing a Breckenridge Christmas Ale clone. The recipe called for 1 oz black patent and I accidentally used an ounce of black roasted barley. I hope I didn't screw this up too bad.

With only 1oz, it won't even be noticeable. It's probably only in the recipe for color adjustment. So no worries

[gymrat]

Cool. Now I feel better about the 15 pounds of 2 row I was afraid I wasted.

[tschmidlin]

The only one ounce malt addition that would ruin a beer is peated malt

[krazykrausen]

The only one ounce malt addition that would ruin a beer is peated malt

Haha, I agree

[gymrat]

Actually I just read my notes and it was only half an ounce. There was 1 ounce of chocolate malt. Thanks again for the responses.

[bo]

The only one ounce malt addition that would ruin a beer is peated malt

Haha, I agree

Or chocolate malt.

[bluesman]

Actually I just read my notes and it was only half an ounce. There was 1 ounce of chocolate malt. Thanks again for the responses.

That small of an addition will most certainly be undetectable in flavor but will generate some color.

However, one ounce of peated malt would alter the flavor profile for sure. 

[Hokerer]

Actually I just read my notes and it was only half an ounce. There was 1 ounce of chocolate malt. Thanks again for the responses.

That small of an addition will most certainly be undetectable in flavor but will generate some color.

However, one ounce of peated malt would alter the flavor profile for sure. 

For the better

[bluesman]

Actually I just read my notes and it was only half an ounce. There was 1 ounce of chocolate malt. Thanks again for the responses.

That small of an addition will most certainly be undetectable in flavor but will generate some color.

However, one ounce of peated malt would alter the flavor profile for sure. 

For the better

You may be right there Joe. I like a small flavor dimension of peated malt in certain styles. Flame suit on. 

[tschmidlin]

Actually I just read my notes and it was only half an ounce. There was 1 ounce of chocolate malt. Thanks again for the responses.

That small of an addition will most certainly be undetectable in flavor but will generate some color.

However, one ounce of peated malt would alter the flavor profile for sure. 

For the better

I agree, if by better you mean worse.

[tschmidlin]

You may be right there Joe. I like a small flavor dimension of peated malt in certain styles. Flame suit on. 

It's fine with me if you have no taste Ron

I may be extra sensitive to the phenolics.  I have the same problem with the Briess Cherry smoked malt even at 10% of the grist, but Weyermann is smooth smoke at 100%.

A friend did a smoked beer experiment recently, he made the same base beer then used 10% Weyermann Rauch in one, 10% Briess Cherry in another, and 3% peated in the third.  I could not only tell him that he had mislabeled the Weyermann/Briess samples (I was right) but some people couldn't taste the peated and I found it narsty.  With an R.

[bluesman]

You got me. 

I like peated malt in very small amounts as it can totally overwhelm the palate in any significant quantity. I recently tasted a beer with 10% peated malt that almost singed my tongue.  It wasn't a bad beer but you had a hard time tasting anything else in the beer.

My motto is "too much of any one thing is not good".