Pushing the Limits of Roasted Barley
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Awhile back I made a chocolate-coffee stout that was (is) delicious. In it, I used 16 ounces of roasted barley. It turned out roasty, but with the coffee, it could have stood to be roastier. Anyway, take a look at my original recipe below and tell me what you think would be the max amount of roasted barley I could add before it got, um, out of hand...
Of course, this was way back when I was still doing all extract batches. The new one will probably be partial-mash (or AG if I feel up to it):
Imperial Chocolate-Espresso Stout
A ProMash Recipe Report
BJCP Style and Style Guidelines
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13-F Stout, Russian Imperial Stout
Min OG: 1.075 Max OG: 1.114
Min IBU: 50 Max IBU: 100
Min Clr: 30 Max Clr: 48 Color in SRM, Lovibond
Recipe Specifics
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Batch Size (Gal): 5.00 Wort Size (Gal): 5.00
Total Extract (Lbs): 13.00
Anticipated OG: 1.092 Plato: 21.92
Anticipated SRM: 51.4
Anticipated IBU: 65.8
Wort Boil Time: 60 Minutes
Pre-Boil Amounts
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Evaporation Rate: 15.00 Percent Per Hour
Pre-Boil Wort Size: 5.88 Gal
Pre-Boil Gravity: 1.078 SG 18.85 Plato
Formulas Used
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Brewhouse Efficiency and Predicted Gravity based on Method #1, Potential Used.
Final Gravity Calculation Based on Points.
Hard Value of Sucrose applied. Value for recipe: 46.2100 ppppg
% Yield Type used in Gravity Prediction: Fine Grind Dry Basis.
Color Formula Used: Morey
Hop IBU Formula Used: Rager
Additional Utilization Used For Plug Hops: 2 %
Additional Utilization Used For Pellet Hops: 10 %
Grain/Extract/Sugar
% Amount Name Origin Potential SRM
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7.7 1.00 lbs. Roasted Barley America 1.028 450
15.4 2.00 lbs. Generic DME - Light Generic 1.046 8
61.5 8.00 lbs. Briess LME- Dark America 1.035 23
3.8 0.50 lbs. Brown Sugar Generic 1.046 4
3.8 0.50 lbs. Chocolate Malt America 1.029 350
3.8 0.50 lbs. Crystal 10L America 1.035 10
3.8 0.50 lbs. Molasses Generic 1.036 80
Potential represented as SG per pound per gallon.
Hops
Amount Name Form Alpha IBU Boil Time
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0.50 oz. Pacific Gem Whole 13.60 25.2 60 min.
1.00 oz. Northern Brewer Pellet 6.50 26.5 60 min.
0.50 oz. Cascade Whole 5.75 10.7 60 min.
0.50 oz. Saazer Pellet 3.30 3.4 30 min.
Extras
Amount Name Type Time
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2.00 Tsp Gypsum Powder Other 60 Min.(boil)
8.00 Oz Unsweetened Baker's Chocolate Other 20 Min.(boil)
0.25 Tsp Irish Moss Fining 15 Min.(boil)
12.00 Cup(s) Brewed Drip Coffee Coffee 21 Days(fermenter)
Yeast
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DCL Yeast US-56 Safeale American Ale Yeast
Notes
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-Add 12 cups Brewed drip coffee to primary fermenter
__________________
MOSS HOLLOW BREWING CO.
Aristocratic Ales, Lascivious Lagers
.planned:
•Scottish 80/- •Sweet Stout •Roggenbier
.primary | bright:
98: Moss Hollow Soured '09 72: Oude Kriek 99: B-Weisse 102: Brett'd BDSA 104: Feat of Strength Helles Bock 105: Merkin Brown
.on tap | kegged:
XX: Moss Hollow Springs Sparkling Water 95: Gott Mit Uns German Pils 91b: Brown Willie's Oaked Abbey Ale 103: Merkin Stout
98: Yorkshire Special 100: Maple Porter 89: Cidre Saison 101: Steffiweizen '09 (#3)
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). Sometimes adding more can introduce an interference in the perception of the flavor rather than accentuate it's own property. Your Coffee and Roasted Barley may begin masking each other if they aren't kept in check. Not saying that your idea is bad, just saying it is something to think about. I am not sure what I'd do in your case though.
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