texasgeorge

Recipes 

I need a hand. I purchased from the HBS what I thought was roasted barley (~300*L), when in fact I have Black roasted Barley (~500*L). Would someone be so kind as to explain the differences, and whether using the black to impart a toasty flavor into an Irish-style Red would still work? What adjustments would I have to make?

I don't have a LHBS handy, so I have to either travel or order online... I can order the proper Roasted Barley but I really wanted to brew this thing this weekend. Help me save it?

__________________
6.5 Gallon Primary: Empty
5 Gallon Secondary: Empty
Bottled & Drinking: Holiday Ale, Pale Rye Ale, Bridgeport ESB Clone project v1.0
Bottled & Conditioning: Michael Richards' NOT Racist Ale
Best of 2006: All Saints' IPA, Six-Malt Amber Ale, McClelland's Irish Red Ale
On Deck: English Honey Bitter, Chocolate Stout, House Pale Ale

david_42

Recipes 

As long as it isn't Black Patent Malt (which gives stouts a charcoal flavor), you can probably use half the required amount and be ok. I've see roasted barley in 200L to 550L. Alternatively, you can brew without it, order the right type and steep it in a cup or two of water when it arrives and add it to the fermenter. Roasted barley is unmalted and contributes flavor, but not sugar.

__________________
Remember one unassailable statistic, as explained by the late, great George Carlin: "Just think of how stupid the average person is, and then realize half of them are even stupider!"

Walker

Recipes 

i'll give you one even more confusing.

when I was cleaning out my freezer, I came across 4 bags of dark roasted grain.

1. black malt
2. black barley
3. roasted barley
4. chocolate malt

I had to double check at the LHBS to make sure I knew what I had. For me, the black malt == black patent malt. I still don't recall what black barley was though, or why I ever bought it.

edit: whoops. my stout uses the black barley. I must have read something about it someplace and decided to try it.

-walker

__________________
Ground Fault Brewing Co.
Proud member of the GRABASS Brewing Disorganization
Help me give childhood cancer the middle finger and donate to the St. Baldrick's Foundation.
If everybody here gave just $1, it would rattle the walls in a big way.

Chairman Cheyco

Recipes 

Isn't black barley unmalted?

__________________
Once the wind has been broken, it cannot be fixed.

Walker

Recipes 

yeah, that sounds familiar.

__________________
Ground Fault Brewing Co.
Proud member of the GRABASS Brewing Disorganization
Help me give childhood cancer the middle finger and donate to the St. Baldrick's Foundation.
If everybody here gave just $1, it would rattle the walls in a big way.

Chairman Cheyco

Recipes 

I have been thinking about the different un-malted barleys. When a recipe calls for roasted barley, I assume this is un-malted since most specialty grains are simply malted barleys of various roasts, are they not? At any rate I think the term roasted barley is bandied about too much and is obviously different than roasted malt.

__________________
Once the wind has been broken, it cannot be fixed.

david_42

Recipes 

Roasted barley = not malted

__________________
Remember one unassailable statistic, as explained by the late, great George Carlin: "Just think of how stupid the average person is, and then realize half of them are even stupider!"