Sir Humpsalot

Recipes 

In my first stout, I used some black patent. At first it had this horridly acrid taste to it, but after about a month, it settled into this really nice toasty flavor.

Can anybody give me some insight into my SRM > 200 options and how they compare?

__________________
In Process: Mango Beer, Homebrewers Pale Ale
Bottled/Kegged:Spicy Light Rye, Rice-adjunct Pale Ale, Mild Bourbon Porter, Roasty Stout, Basic Light Mead, Bourbon County Stout Clone
Up Next: Berlinerweiss, Chocolate Raspberry Ale, and American IPA

brewt00l

Recipes 

You only need a light amount of black patent to get a nice dark stout. From the sounds of things you might have gone a bit heavy or experienced another issue. I use black patent in my stouts and don't really have a problem with bitter/astringent flavors.

You also have the option of using debittered black malt and Sinimar
http://www.midwestsupplies.com/products/ProdByID.aspx?ProdID=6555

DeadYetiBrew

Recipes 

Special B is pretty dark and has a nice flavor and smell, however not much is needed. Roasted Malt is also pretty dark... Also try some Crystal 120L or 150L... With any dark malt not much is needed to achieve your goal... There's also Chocolate malt which is pretty dark.

200 SRM??? that's going way off the deepend, considering somewhere around 35 or 40 light stops going through it all together...

carnevoodoo

Recipes 

chocolate malt, black patent, carafa all work.

Sir Humpsalot

Recipes 

What's the deal with carafa?

__________________
In Process: Mango Beer, Homebrewers Pale Ale
Bottled/Kegged:Spicy Light Rye, Rice-adjunct Pale Ale, Mild Bourbon Porter, Roasty Stout, Basic Light Mead, Bourbon County Stout Clone
Up Next: Berlinerweiss, Chocolate Raspberry Ale, and American IPA

david_42

Recipes 

Carafa is de-husked before roasting. Much less harshness, because the carbonized cellulose is missing. Carafa III is often used in Schwartzbier.

__________________
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!"

"I would like to die on Mars, just not on impact." Elon Musk

Sir Humpsalot

Recipes 

When they talk about debittered black malt. Is that one of the types that has been listed above? Or is it it's own thing? Or could it be any of the above?

__________________
In Process: Mango Beer, Homebrewers Pale Ale
Bottled/Kegged:Spicy Light Rye, Rice-adjunct Pale Ale, Mild Bourbon Porter, Roasty Stout, Basic Light Mead, Bourbon County Stout Clone
Up Next: Berlinerweiss, Chocolate Raspberry Ale, and American IPA

Buford

Recipes 

Wouldn't black barley (unmalted) give you all the color you need in a stout? The style guidelines practically require you to use it in a stout.

__________________
Flying Dutchman Unlimited Ale Works
Buy my crap!

FERMENTING: ---
KEGGED/IN STORAGE: ---
KEGGED/ON TAP: ---

DIY STUFF: Sanyo 4912 kegerator conversion

clayof2day

Recipes 

Whats the residual alkalinity of your water like? I think this is key to being able to make a black as night stout without getting that acrid flavor. You need to have enough alkalinity to balance out the acidity of the roasted grains. Chapter 15 at howtobrew.com is a great read. John (Rock Candy) Palmer actually had a really neat seminar/tasting on this at NHC this year. I've had a really acrid flavor in any beer over SRM ~25 and I think it was because my RA was too low in Ann Arbor. Here in Madison, I think I could brew an SRM 500 beer with no problems at all!

Brewsmith

Recipes 

Roasted Barley. That's the traditional ingredient in stout. In my last stout I used 8.5 lbs of 2 row, 0.5 lb Rosted Barley, 0.5 lb Chocolate malt, and 0.5 lb Flaked Barley. It has a nice roast flavor without being overpowering. If you want more roasted flavor you could go up to a pound of roasted barley. Simple dry stout recipes can be as easy as 90% Base Malt and 10% Roasted Barley.

__________________
Fermenting:#151 Fortissimo IPA, #152 Porter
Kegged:#150 Fat Tuba Pale Ale, #149 Dim-Wit, #148 Dead Bee Wit
Up Next:Barleywine
My Recipes
Tuba Sonata
Smith & Co. Custom Tap Handles