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-   -   I don't like Roasted Malts....realization. (http://www.homebrewtalk.com/f14/i-dont-like-roasted-malts-realization-399152/)

Jayhem 03-20-2013 02:34 PM

I don't like Roasted Malts....realization.
 
Recently I have come to the conclusion that I really don't care for roasted malts of any kind.

I would always drink a stout if offered one but I would never want a second. I thought it was just because they are "heavier flavor" but after trying to drink 4-5 Irish Stouts (only 4.5% abv) in a row on St. Paddy's Day...I felt like I was going to puke! Even smelling it made me sick.

I believe the reason is that the burnt flavors of roasted malt reminds me of 2 things I detest: 1. Cigarette smoke 2. Coffee



Anyone else not care for roasted malts?


I'm going to concentrate on my Pale Ale and blonde recipes for awhile and maybe I'll come back to stouts/porters next winter.

DPBISME 03-20-2013 02:41 PM

Quote:

Originally Posted by Jayhem (Post 5025496)
Recently I have come to the conclusion that I really don't care for roasted malts of any kind.

I would always drink a stout if offered one but I would never want a second. I thought it was just because they are "heavier flavor" but after trying to drink 4-5 Irish Stouts (only 4.5% abv) in a row on St. Paddy's Day...I felt like I was going to puke! Even smelling it made me sick.

I believe the reason is that the burnt flavors of roasted malt reminds me of 2 things I detest: 1. Cigarette smoke 2. Coffee



Anyone else not care for roasted malts?


I'm going to concentrate on my Pale Ale and blonde recipes for awhile and maybe I'll come back to stouts/porters next winter.

I like them but they can be over done...

Brew a MILD and put to much of a Chocolate Malt I had never used in it and it is more like a porter...

I am starting to cut way back on them.... so when the recipe calls for 6 oz I will not be adding a pound!!!!!

DPB

E-Mursed 03-20-2013 02:41 PM

Being a big lager fan, I can understand your feelings about roasted malts.
There are not a lot of fully roasted malts that I can point to and say that I crave them.
I find that you just have to have a roasted flavor that works in the right combination in order for it to be appealing.

Examples...

4th Dementia - Kuhnhenn
Good Humans - Shorts Brewery

TyTanium 03-20-2013 02:43 PM

Quote:

Originally Posted by Jayhem (Post 5025496)

Anyone else not care for roasted malts?

Me. I am totally with you here.

Jayhem 03-20-2013 02:47 PM

Quote:

Originally Posted by DPBISME (Post 5025520)
Brew a MILD and put to much of a Chocolate Malt I had never used in it and it is more like a porter...

DPB

Thanks. I actually have a Mild planned for this spring using Pale Chocolate Malt and Crystal malts. I enjoy low ABV malty English brown ales so I'm sure a mild would be to my liking.

HeiferRichter 03-20-2013 02:51 PM

Just some random thoughts, feel free to ignore me:

1.) Generally stouts and porters aren't lawnmower type beers where you can just have 4 - 5 of 'em (though some people can!).
2.) Heavy use of roasted malt in a beer is generally not to style.
3.) What stout were you drinking? Was it commercial?
4.) Great tasting stouts and porters usually don't have overwhelming roasted flavors and don't make heavy use of roasted malts. Take Snowdrift vanilla porter, for example, a very smooth beer.
5.) Perhaps the maltster can "burn" or scorch a batch (i.e. screw it up)... and mix it with other batches of good roasted malt...

Jayhem 03-20-2013 02:57 PM

Quote:

Originally Posted by HeiferRichter (Post 5025552)
Just some random thoughts, feel free to ignore me:

1.) Generally stouts and porters aren't lawnmower type beers where you can just have 4 - 5 of 'em (though some people can!).
2.) Heavy use of roasted malt in a beer is generally not to style.
3.) What stout were you drinking? Was it commercial?
4.) Great tasting stouts and porters usually don't have overwhelming roasted flavors and don't make heavy use of roasted malts. Take Snowdrift vanilla porter, for example, a very smooth beer.
5.) Perhaps the maltster can "burn" or scorch a batch (i.e. screw it up)... and mix it with other batches of good roasted malt...

It was 2 homebrews; 1 was a black IPA that has aged to a point where the hops have faded and the darker malts are predominant, the other was my own dry stout which only used 0.75 lb of roasted barley in a 5.5 gallon batch and 2 oz of caraffa III. Even that was way to roasty for me to handle more than 1 of. Perhaps I just need to cut back even further on my use of roasted barley?

HeiferRichter 03-20-2013 03:05 PM

Quote:

Perhaps I just need to cut back even further on my use of roasted barley?
IMHO, I would agree. .75lb in 5.5 g batch is a lot especially on top of another roasted malt like Carafa III.

Try limiting it to 1 - 2 oz. and go from there.

kombat 03-20-2013 03:10 PM

I admit that after this year's St. Paddy's Day festivities, I experienced a little "palate fatigue" with respect to roasted malt. Between the stouts, Irish Reds, and a couple specialty craft beers (a growler of Irish Red IPA and a 6-pack of Black IPA), I'd like to take a break from the dark malts for a while.

DrunkleJon 03-20-2013 03:12 PM

Thats because everybody knows that dark beers are super alcoholic and cause you to add an inch to your belt line everytime you drink one. They are SOOOOOOOO heavy!

</sarcasm>

Everybody has their own preferences. I for one, enjoy dark colored and heavier beers. Extra malty beers without a balance do not seem to fly as well for me anymore. I just can't take all the sweet. Reds and Brown Ales seem to be slow drinkers at my house. Stick to what you enjoy, venture out on occasion to make sure your tastes have not changed, then make what does it for you.


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