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Old 11-11-2012, 05:33 AM   #1
mwsenoj
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Default 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

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Old 11-11-2012, 12:24 PM   #2
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Search for clone recipes for the ones you like?

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Old 11-11-2012, 12:31 PM   #3
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Roasted Barley and Chocolate Malt are commonly used in Stout. Black Patent is sometimes used also.

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Old 11-11-2012, 02:28 PM   #4
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Maybe your looking for something along these lines.

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

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