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-   -   Roasted barley. (http://www.homebrewtalk.com/f39/roasted-barley-383534/)

duffstuff 01-22-2013 05:26 AM

Roasted barley.
 
Hi , I'm looking to brew a simple dry stout. My issue is roasted barley is unavailable where I am . I have found roasted oats . Will these add a similar caracteristic to the beer or is it way off?
Thanks for any help

501irishred 01-22-2013 06:40 AM

Certainly would not be even close to the same, but would still be excellent in a stout. Will still give some roasted taste, but are not nearly as intense as roasted barley. Up your qty from what is called for the barley and maybe add a dash of some crystal 120 or chocolate malt (or just up the qty an oz or two if already in your recipe)

Pappers_ 01-22-2013 08:16 AM

Or you could try roasting your own barley? Or add coffee to get more roastiness into your stout. Don't forget the color, too - without roasted barley you may have to work to get it inky black.

Where in the world are you?

duffstuff 01-22-2013 08:25 AM

Thanks for that. I'm in south Korea. I can get most malted grain but can't find flaked or wheat barley .
I am following jamils dry stout recipe which calls for both but was having no luck

501irishred 01-22-2013 09:08 AM

Quote:

Originally Posted by duffstuff (Post 4812112)
Thanks for that. I'm in south Korea. I can get most malted grain but can't find flaked or wheat barley .
I am following jamils dry stout recipe which calls for both but was having no luck

I assume you mean flaked or roasted barley? Wonder why that is? Seems like an odd omission if most other grains are available.

duffstuff 01-22-2013 09:18 AM

Yeah sorry flaked and roasted barley.
Yeah there is really only an online shop option here . I'm pretty new to brewing so I'm still unsure of what should be on offer.
My guess is that roasted barley and flaked barley are unmalted so they are not stocked but I have no idea if this is true or accurate.

duffstuff 01-22-2013 09:19 AM

I'll take any advice or hints you may have for a solid stout minus the roast. I can get Carafa 2 .

bja 01-22-2013 10:54 AM

Quote:

Originally Posted by duffstuff (Post 4812134)
I can get Carafa 2 .

I'd go with that. It's probably as close as you'll get.

Pappers_ 01-22-2013 02:39 PM

Carafa II is good, usually over 400L, but won't give you the astringency. If you feel that's missing, again, you could try adding some dark roasted coffee, too. But Carafa II is a good option, I think, in a 50/50 mix with chocolate malt.

chickypad 01-22-2013 02:46 PM

Can you get any other dark roasted malts like black or chocolate malt? I use often use black malt in place of some or all of the roasted barley in stout recipes (people will talk about a harsh or charcoal taste if used in high amounts, I have yet to experience that). Otherwise another option if you can only get the chocolate is that plus some carafa like Pappers suggested.


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