Black Patent, Roasted Barley (500L), Black Barley Difference

ODaniel · 07-09-2009, 07:00 AM

Are there any differences between Black Patent and dark Roasted Barley (500L)? Are the dark Roasted Barley and Black Barley the same? The Wiki says Black Patent is malted, and Roasted Barley is unmalted? Is that the difference? Do they all impart slightly different flavors, or the same? I'm all confused. Thanks.

Bob · 07-09-2009, 04:48 PM

Black Patent is indeed made from malt. Roasted Barley is made from unmalted barley. Roasted Barley and Black Patent give entirely different flavors. My suggestion is to go to your LHBS or local brewery and ask them to taste the grains.

Roasted Barley flavors can be described as dry, intensely bitter, roasty, chocolate and coffee. Black Patent malt has many of those flavors, but also is acrid, burnt and ashy.

Again, taste them side by side. The differences will be immediately apparent.

Cheers,

Bob

**Bobby_M** · 07-09-2009, 05:26 PM

I'm 99% sure that black barley and roasted barley is the same thing (highly roasted unmalted) aka, the thing required in Stout. Black patent is malted and used mostly in Porters.

ODaniel · 07-09-2009, 06:06 PM

Ok, cool, thanks.

**Austinhomebrew** · 07-09-2009, 06:22 PM

Quote:

Originally Posted by Bobby_M

I'm 99% sure that black barley and roasted barley is the same thing (highly roasted unmalted) aka, the thing required in Stout. Black patent is malted and used mostly in Porters.

You are correct, sir.

**AZ_IPA** · 07-09-2009, 06:55 PM

Quote:

Originally Posted by Bobby_M

I'm 100% sure that black barley and roasted barley is the same thing (highly roasted unmalted) aka, the thing required in Stout. Black patent is malted and used mostly in Porters.

Quote:

Originally Posted by Austinhomebrew

You are correct, sir.

fixed it....

ODaniel · 07-09-2009, 07:24 PM

My LHBS didn't have any Black Barley, just Black Patent and lightly Roasted Barley (like 300L), so I used Black Patent in my 2nd version of my Extra Stout. Looks like I'll be brewing it again with Black Barley. Curious if there is going to be a noticeable difference. I'm working on perfecting this recipe, which is going to take some time. 1st version was already great, and I used Roasted Barley 500L UK from Midwest in that one.

**Austinhomebrew** · 07-09-2009, 07:32 PM

I use equal amounts of black patent and black roasted barley in my stout. It really turns out well. 1/3 pound of each for a regular stout and 1/2 pound each for imperial.

Also, I add 1 pound of 60L crystal and a quarter pound chocolate.

How does this compare to your grain bill?

Forrest

ODaniel · 07-09-2009, 07:42 PM

Here is my first version, that's in my recipe dropdown, turned out awesome, but changed a couple things trying to make it even better.

Ingredients:
------------
Amount Item Type % or IBU
9.00 lb Pale Malt (2 Row) UK (4.0 SRM) Grain 65.45 %
2.50 lb Barley, Flaked (1.7 SRM) Grain 18.18 %
1.00 lb Oats, Flaked (1.0 SRM) Grain 7.27 %
0.75 lb Roasted Barley (550.0 SRM) Grain 5.45 %
0.25 lb Chocolate Malt (450.0 SRM) Grain 1.82 %
0.25 lb Wheat, Flaked (1.6 SRM) Grain 1.82 %
1.00 oz Challenger [7.50 %] (60 min) Hops 23.1 IBU
2.00 oz Goldings, East Kent [5.00 %] (40 min) Hops 27.0 IBU
1.00 oz Challenger [7.50 %] (30 min) Hops 17.7 IBU
1 Pkgs Dry English Ale (White Labs #WLP007) Yeast-Ale

Here is the modified version:

Ingredients:
------------
Amount Item Type % or IBU
7.50 lb Pale Malt, Maris Otter (3.0 SRM) Grain 54.55 %
2.50 lb Barley, Flaked (1.7 SRM) Grain 18.18 %
1.00 lb Cara-Pils/Dextrine (2.0 SRM) Grain 7.27 %
1.00 lb Oats, Flaked (1.0 SRM) Grain 7.27 %
0.75 lb Black (Patent) Malt (500.0 SRM) Grain 5.45 %
0.50 lb Caramel/Crystal Malt - 60L (60.0 SRM) Grain 3.64 %
0.25 lb Chocolate Malt (450.0 SRM) Grain 1.82 %
0.25 lb Wheat, Flaked (1.6 SRM) Grain 1.82 %
1.00 oz Challenger [7.50 %] (60 min) Hops 23.4 IBU
2.00 oz Goldings, East Kent [5.00 %] (40 min) Hops 27.4 IBU
1.00 oz Challenger [7.50 %] (30 min) Hops 18.0 IBU
1 Pkgs Irish Ale (White Labs #WLP004) [Starter 10Yeast-Ale

dale1038 · 02-25-2010, 08:21 PM

I'm trying my second version of a dry stout and have read this thread before.

When I asked the LHBS owner for the darker Roasted Barley, he says "Black Patent."

Knowing what I know, I say "I thought Black Patent was Malted? I need unmalted roasted barley."

He says there is malted and unmalted Black Patent. He gets the unmalted. I trusted him and got it.

I guess he could just be calling the dark roasted barley Black Patent, or he could be full of it. What do you think? Brew it up or change ingredients?