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Old 11-25-2009, 01:30 AM   #11
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I'm pretty sure Sierra Nevada uses black patent and no RB for their stout.

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Old 11-25-2009, 02:35 AM   #12
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If you can get your hands on Pearl Barley (at the grocery store), you can roast it yourself. That may be an option.

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Old 11-25-2009, 02:48 AM   #13
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You want coffee? Add coffee. I'm planning on doing that in a GF stout.

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Old 11-25-2009, 05:07 AM   #14
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I would just roll with the Carafa Special I. I think it's close enough of a match to work with the rest of the ingredients even if it has a different roast character.

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Old 11-25-2009, 07:20 AM   #15
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I'm in the same boat. No roast and I got SO nailed on customs with my last order, I don't feel like getting raped again at the moment. I have black malt, carafa 2 and chocolate here though and will be making an Imperial Stout.

I say screw the guidelines. I'm not entering it into any competition and am sure those grains will make a fine beer. I suppose it will be more of an Imperial Porter. But it'll taste great nonetheless.

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Old 11-25-2009, 02:35 PM   #16
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I made a RIS with Carafa III instead of Roasted Barley.... turned out excellent.

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Old 11-25-2009, 02:48 PM   #17
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Read your style guides and history folks!
Roasted barley is for IRISH stout (i.e. Guinness). There are still plenty of stouts on the market that have no RB.
The most popular account of history (history is rarely exact) is that the term stout came from the different grades of the very popular porter style of beer. The stout was just the strongest on hand. Roasted barley was against the law at the time in England as the tax was collected from the malting process. The use of unmalted grain would be tax evasion. Many methods were used to achieve color and roasted flavor at the time (brown malt, black patent malt-so named as it was a patented method for creating a black malted barley, etc.)
The Irish, of course, were not beholden to England's tax laws, and made a stout with the much cheaper roasted barley. The flavor kind of caught on.

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Old 11-25-2009, 03:20 PM   #18
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In my experience Black Patent can make a fine stout without roasted barley. The key is to make sure you have enough carbonate in your water, without that buffer it can come out as acrid charcoal. Adding more dark grains like chocolate, carafa, chocolate wheat, pale chocolate, brown malt etc... is a good idea for complexity as well. No the character won't be exactly the same as if you had used roasted barley, but it will still be within the style guidlines for color/flavor/aroma etc...

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Old 11-25-2009, 03:27 PM   #19
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Quote:
Originally Posted by jmo88 View Post
I'm pretty sure Sierra Nevada uses black patent and no RB for their stout.
Yup, I was going to say the same thing.
http://www.sierranevada.com/beers/stout.html
They use 2-row, munich, caramel, black patent. I was surprised at the ingredients list.
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Old 11-25-2009, 03:38 PM   #20
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Quote:
Originally Posted by artguy View Post
Yup, I was going to say the same thing.
http://www.sierranevada.com/beers/stout.html
They use 2-row, munich, caramel, black patent. I was surprised at the ingredients list.
Southern Tier OAT is another example of a great stout brewed without roasted barley.
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