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Author Topic: briess special roast  (Read 1812 times)

Offline Iliff Ave

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briess special roast
« on: January 10, 2013, 05:37:57 pm »
Hey all. I have brewed what I call a black ale that is very similar to a robust porter using about 8.3% special roast. After a month in the bottle, there is a slight whisky and raisin like character that is present. It almost takes like it was barrel aged or something. Although this characteristic isn't bad it also isn't what I intended.

After looking at the description for special roast, it includes sour and tangy so I assume it is coming from that.

Has anyone else experienced this when using special roast? Also, would brown malt be an acceptable sub to get rid of this flavor but keep some of the biscuit/nutty notes?
On Tap/Bottled: IPL, Adjunct Vienna, Golden Stout, Honey Lager
Fermenting: IPA
Up Next: mexi lager, Germerican pale ale

Offline dak0415

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Re: briess special roast
« Reply #1 on: January 11, 2013, 06:24:12 am »
In my experience brown malt imparts the same sour/raisiny flavor.  For biscuit flavor use a British Pale malt with some Victory or Biscuit malt. Use 5% crystal 60 in the whole mash and Blackprinze or Midnight Wheat late mash to get your color.
Dave Koenig
Anything worth doing - is worth overdoing!

Offline Iliff Ave

  • Official Poobah of No Life. (I Got Ban Hammered by Drew)
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  • Posts: 4508
Re: briess special roast
« Reply #2 on: January 11, 2013, 09:08:02 am »
This time around I used midnight wheat, pale chocolate and crystal 60 along with the special roast. Maybe I should just get rid of the special roast altogether.
On Tap/Bottled: IPL, Adjunct Vienna, Golden Stout, Honey Lager
Fermenting: IPA
Up Next: mexi lager, Germerican pale ale