[denny]

There is Roasted Barley, and Black Roasted Barley.
Which one for a Stout ?


Thanks

Roasted barley

[Kevin]

Don't forget stout MUST have roast barley. 😉

Absotively

In an article about Courage/Barclay Perkins Imperial Stout in 1920, Ron Pattinson says of the ingredients used... "Barclay Perkins did seem to fairly randomly swap between black malt and roasted barley." So it appears that not always did Stout have roasted barley. Don't forget England's free mash tun act of 1830. It would have been illegal for brewers to use anything unmalted up to that point.

[denny]

Don't forget stout MUST have roast barley. 😉

Absotively

In an article about Courage/Barclay Perkins Imperial Stout in 1920, Ron Pattinson says of the ingredients used... "Barclay Perkins did seem to fairly randomly swap between black malt and roasted barley." So it appears that not always did Stout have roasted barley. Don't forget England's free mash tun act of 1830. It would have been illegal for brewers to use anything unmalted up to that point.

Good point, but I don't make or drink historical British beers, so I guess I don't think in those terms.  I was speaking in a contemporary context, since that's what I assumed we were talking about.

[Fire Rooster]

There is Roasted Barley, and Black Roasted Barley.
Which one for a Stout ?


Thanks

Roasted barley

Thank You, when would one use Black Roasted Barley ?
Thanks

[denny]

There is Roasted Barley, and Black Roasted Barley.
Which one for a Stout ?


Thanks

Roasted barley

Thank You, when would one use Black Roasted Barley ?
Thanks

Unless it's the same as black patent, I haven't used it and can't really provide any info.

[BrewBama]

https://www.homebrewersassociation.org/forum/index.php?topic=26965.0


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[Silver_Is_Money]

There is Roasted Barley, and Black Roasted Barley.
Which one for a Stout ?

Use half of each type.  300L and 500L

[denny]

There is Roasted Barley, and Black Roasted Barley.
Which one for a Stout ?

Use half of each type.  300L and 500L

Why?

[Silver_Is_Money]

Why?

Only because it's what I do, and it seems to work for me.  No other reason.

[denny]

Why?

Only because it's what I do, and it seems to work for me.  No other reason.

Thanks.

[goose]

Obviously, there are a lot of different variations for Porter.  I like the robust version as opposed to brown Porter as I am not really fond of the flavor character imparted by brown malt.
I use a bit of black patent in mine and  chocolate malt (sometimes chocolate rye).
You can predict the mash pH with BeerSmith or more accurately with Bru'n Water if you know the mineral content of your water source or if you use RO water.  If the predicted pH looks too low, you can keep some or all of the dark grains out and add them at mash out since they have no fermentables in them.  I do that with my R.I.S. and it works well.  Just stir them in at mash out and vorlauf until the color is right

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[ynotbrusum]

I have had some issues with pushing all dark grains to the vorlauf, because I typically use acidulated malt in the pale portion of the grist to get the pH at about 5.4 or 5.5 as a guesstimate for ending in a reasonable range after the late dark malt addition....  The occasional result is a slight twangish acidic note.  How do you calculate  for the late add dropping the pH further?

[ynotbrusum]

I have had some issues with pushing all dark grains to the vorlauf, because I typically use acidulated malt in the pale portion of the grist to get the pH at about 5.4 or 5.5 as a guesstimate for ending in a reasonable range after the late dark malt addition....  The occasional result is a slight twangish acidic note.  How do you calculate  for the late add dropping the pH further?

[goose]

I have had some issues with pushing all dark grains to the vorlauf, because I typically use acidulated malt in the pale portion of the grist to get the pH at about 5.4 or 5.5 as a guesstimate for ending in a reasonable range after the late dark malt addition....  The occasional result is a slight twangish acidic note.  How do you calculate  for the late add dropping the pH further?

I only worry about pH during the saccrification rest.  This is where it is the most important. The dark grains are added once conversion is complete, that is during mash out.  This is something Gordon Strong has mentioned in his books and at his lectures at Homebrew Con.
My measured RIS pH is around 5.5 without the dark grains.  Bru'n Water predicts around 5.0 - 5.1 if I mash everything together, which is way too low.  I never noticed a "tang" doing it this way and never need to add acidulated malt.

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[denny]

I have had some issues with pushing all dark grains to the vorlauf, because I typically use acidulated malt in the pale portion of the grist to get the pH at about 5.4 or 5.5 as a guesstimate for ending in a reasonable range after the late dark malt addition....  The occasional result is a slight twangish acidic note.  How do you calculate  for the late add dropping the pH further?

I only worry about pH during the saccrification rest.  This is where it is the most important. The dark grains are added once conversion is complete, that is during mash out.  This is something Gordon Strong has mentioned in his books and at his lectures at Homebrew Con.
My measured RIS pH is around 5.5 without the dark grains.  Bru'n Water predicts around 5.0 - 5.1 if I mash everything together, which is way too low.  I never noticed a "tang" doing it this way and never need to add acidulated malt.

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I don't care for the flavor effects from adding dark grains late.  I'd rather put them in the mash and adjust the pH for them.