Some Help Distinguishing Different Stout Dark Malts
 

I live on a brewing "island" with no HBC or LHBS within 120 miles. I need help distinguishing the type of grain used in some different commercial stouts so that I can get what I want when I begin to brew again soon.

I will compare commercial brews to try to find out what malt types are used to get the dominant characteristics in some different stouts.

Stouts that I favor: Stone's RIS, Samuel Smith's Oatmeal, RIS and Taddy Porter, Bear Republic's Big Bear Black Stout, and Ballast Point's Victory at Sea.

Stouts that I do not prefer: Great Divide's Yetti, Mission Brewing (in San Diego) Dark Seas, and Victory's Storm King.

I am hesitant to use this terminology, but the ones I do not prefer seem to have more of a chocolatey characteristic.


I love forums! Thanks for the shared experience all!

Jones

Search for clone recipes for the ones you like?

Roasted Barley and Chocolate Malt are commonly used in Stout. Black Patent is sometimes used also.

Maybe your looking for something along these lines.

http://www.beertools.com/html/ingredients.php?view=grains