skybrew

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Just a quick question from a AG noob.

The American Red Ale recipe calls for 2 oz of roasted barley. All I can find on the AHS website is Black roasted barley.

Are they one and the same? Or is that small of an amount ok to use black roasted in place of just roasted?

Here is the grain bill for the recipe:
9 lbs. American 2-Row Malt
2 lbs. Crystal/Caramel Malt 40L
2 oz. Roasted Barley


Thanks

The Blow Leprechaun

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Since I would be, frankly, astonished if AHS didn't carry roasted barley, I'm pretty sure black roasted barley is the same thing.

I poked around a little on the internet and didn't see anything to indicate otherwise, but you can always just call AHS.

Glibbidy

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Best guess is black roasted barley may have a higher lovibond rating then regular old roasted barley. Who is the Maltser for the product you found?

skybrew

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I have no idea on that one it is from the Austin Hombrew and the website said it is 500L.

Glibbidy

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As I suspected Black roasted barley has a higher lovibond rating then regular old roasted barley.
I checked Briess's website. Their Roasted barley is 300 L while their black roasted barley 500L.
Looks like the Black roasted barley is pretty intense.

conpewter

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I used black roasted barley in a stout calling for roasted barley. It worked out fine but being my first stout I can't comment on whether the recipe would have been smoother without it. I had to age it for a few months for it to get really good, but that seems to be true of all my stouts so far.

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david_42

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Since this is a Red I would not substitute. Black Roasted Barley would make it way too dark. Maybe some Special B (220L)?

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DeathBrewer

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mmm...special b...

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skybrew

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Thanks and I see AHS has Special B it is 140-155L. Should I bump the grain bill up to 4 oz of special B instead of the 2 oz of roasted barley?

bigbellybrewery

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Why not use less of the black roasted to compensate. By the way, I asked this same question a couple of weeks ago.

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