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-   -   Smith Wicks Clone question (http://www.homebrewtalk.com/f36/smith-wicks-clone-question-317555/)

mrrrkva 03-31-2012 04:21 PM

Smith Wicks Clone question
 
I went to the beer store and asked for Roasted Barley unmalted. They gave me Flaked Barley Unmalted. I have already brewed the beer and was looking over the recipe. I believe I was supposed to use Roasted Barley Unmalted NOT Flaked. What are the taste differences? Below was my recipe.

12 Lbs marris otter
4 Lbs Vienna
12 oz Roasted barley unmalted (I used flaked barley unmalted)
7 oz caramel 120l

2 oz fuggle hops at 60 min
1 0z syrian goldings at 15 min.

boo boo 03-31-2012 04:24 PM

You're not going to get the colour or flavour you wanted out of that recipe. The roast adds a coffee flavour.

Yooper 03-31-2012 04:27 PM

Quote:

Originally Posted by mrrrkva (Post 3949279)
I went to the beer store and asked for Roasted Barley unmalted. They gave me Flaked Barley Unmalted. I have already brewed the beer and was looking over the recipe. I believe I was supposed to use Roasted Barley Unmalted NOT Flaked. What are the taste differences? Below was my recipe.

12 Lbs marris otter
4 Lbs Vienna
12 oz Roasted barley unmalted (I used flaked barley unmalted)
7 oz caramel 120l

2 oz fuggle hops at 60 min
1 0z syrian goldings at 15 min.

Flaked barley and roasted barley are NOT the same thing at all. Roasted barley has a distinct roasty flavor.

Here's Briess' description of their roasted barley:
Roasted Barley
Lovibond 300
Flavor: Coffee, intense bitter, dry
Characteristics: Contributes color and rich, sharp flavor characteristic of Stouts and some Porters. Impacts foam color.

Flaked barley contributes to head retention and foam stability, but NOT to flavor like roasted barley does.

mrrrkva 03-31-2012 05:46 PM

Any suggestions on fixing? I dont think there is much hope. Should I do a mini BIAB, and add to it..... Or just see how it turns out, and make another batch.

Yooper 03-31-2012 05:50 PM

Quote:

Originally Posted by mrrrkva (Post 3949477)
Any suggestions on fixing? I dont think there is much hope. Should I do a mini BIAB, and add to it..... Or just see how it turns out, and make another batch.

I think you'll get a drinkable beer out of this- just not the roastiness you were planning. I'd just keep this as is, and drink it. You've got an English style ale there, and I think it'll be good. It just won't be a Smithwick's clone.

boo boo 03-31-2012 05:54 PM

I didn't know you could get flaked barley that wasn't malted. First I have heard of it.

mrrrkva 03-31-2012 06:02 PM

I am starting to doubt the "home brew" store. I know for sure it is Flaked barley. Thier tag says unmalted. I was making the clone for someones wedding, so I will drink this one.... and try again.....

Does the recipe seem like a Smithwicks clone to you? Would you change anything?

boo boo 03-31-2012 06:10 PM

Quote:

Originally Posted by mrrrkva (Post 3949519)
Does the recipe seem like a Smithwicks clone to you? Would you change anything?

Smithwicks to me was a nice malty English pale ale type and not roasty at all, so you should be alright with what you got in my opinion

AleFred 03-31-2012 08:34 PM

Not too roasty ...not. So pale either though

urbanmyth 03-31-2012 08:47 PM

Jamil gives this as a Smithwick's clone:

11.25# Marris Otter
4oz Crystal 40
4oz Crystal 120
4oz Roasted Barley
Mashed a 153F
Hop to 25 IBU with a single addition of East Kent Goldings at 60min. (About 1.25oz, adjust for AA%)

Ferment with WLP004 Irish Ale or Wyeast 1084


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