Originally Posted by mayflychucker
Cool. Would you mind passing along a recipe or three? I'd be as interested as the OP is. My books don't cover it and I'm finding that some HB stores don't stock it.
Sure! Yooper's Oatmeal Stout is one of the first all-grain recipes I brewed. I think you posted a link above, but here it is again - http://www.homebrewtalk.com/f68/yoopers-oatmeal-stout-210376/
Here's Jamil's Dry Stout - http://beerdujour.com/Recipes/Jamil/JamilsDryStout.htm
- it says "roasted barley" in this recipe, but in the book "Brewing Classic Styles" it calls it "black roasted barley".
Here's Jamil's Oatmeal Stout - http://beerdujour.com/Recipes/Jamil/JamilsOatmealStout.htm
- again, it's listing it here as "roasted barley" but the book calls it "black roasted barley".
Roasted barley is usually about 350L while black barley, or black roasted barley is more in the 500L range.
A trick to keep some of the acrid and ashy flavors out of the beer is to add the dark grains (anything over 200L) at sparge instead of adding to the beginning of the mash. You can crush them up using a coffee grinder, or just run them thru a mill as usual. You'll get all the color and flavor, but it won't have that sharp ashy bite that is easy to get with highly roasted grains.