All-Grain - Brad's Dry Stout - Page 2

Soulive · 02-06-2008, 06:59 PM

I tweaked your recipe for my St Paddy's stout next month

7.00 lb Pale Malt (2 Row) US (3.0 SRM) Grain 70.00 %
2.00 lb Barley, Flaked (5.0 SRM) Grain 20.00 %
1.00 lb Roasted Barley (320.0 SRM) Grain 10.00 %
2.25 oz Goldings, East Kent [4.80 %] (60 min) Hops 33.1 IBU
0.75 oz Goldings, East Kent [4.80 %] (20 min) Hops 6.7 IBU
1 Pkgs Irish Ale (Wyeast Labs #1084) OR Nottingham

**bradsul** · 02-06-2008, 07:01 PM

I've used both MO and standard 2-row (from Canada Malt). I THINK there is a difference, but I've not had the opportunity to do a side-by-side so I can't be positive. It was a pretty small difference though because it certainly didn't stand out.

I haven't been buying bulk standard 2-row for a while now though so the last 5 or 6 batches have all been MO.

Blender · 02-06-2008, 07:02 PM

Quote:

Originally Posted by the_bird

What kind of pale malt are you using? I've got a sack of Maris Otter, which might change the character a bit (not necessarily for the worse).

You will not be disappointed. I get mine from the local shop which is Gambrinus Organic.
I Love the Canadian malt.

BeerCanuck · 04-10-2009, 03:50 AM

I did a 10 gallon batch of your Best Laid Plans chocolate oatmeal Stout turned out amazing.
I was looking at this recipe and decided to put it on my to brew list.
Just wondering if Toasted Flaked Barley available from G&P is the same as the Flaked Barley mentioned in this recipe?

Cheers
Steve

**bradsul** · 04-10-2009, 03:58 AM

I would guess from the name that it's regular flaked barley that has been toasted.

The flavour would be different I imagine but since the roasted flavour of all the roasted barley overwhelms everything else I imagine it would work just fine. It might even sneak in an interesting subtlety to the flavour. If you try it be sure to post the results!

BeerCanuck · 06-20-2009, 02:56 PM

I finally got around to brewing this stout yesterday. I finally found flaked barley at a local bulk health food shop. I did some small substitution and scaled to 11 Gallons;

Batch Size: 11.00 gal
Boil Size: 13.69 gal
Estimated OG: 1.050 SG
Estimated Color: 24.1 SRM
Estimated IBU: 37.3 IBU
Brewhouse Efficiency: 80.00 %
Boil Time: 60 Minutes

Ingredients:
------------
Amount Item Type % or IBU
13.00 lb Pale Malt (2 Row) US (2.0 SRM) Grain 65.00 %
5.00 lb Barley, Flaked (1.7 SRM) Grain 25.00 %
2.00 lb Roasted Barley (300.0 SRM) Grain 10.00 %
1.50 oz Warrior [15.00 %] (60 min) Hops 37.3 IBU

Total Grain Weight: 20.00 lb

I was a bit apprehensive with putting 2 lbs of roasted barley in this recipe but the wort from the hydrometer sample ( 1.050 SG) tasted well balanced between the flaked and roasted barley.

Just checked the brewery this morning...it's alive

Cheers
Steve

**bradsul** · 06-20-2009, 03:02 PM

Looks great! Be sure to post how it turns out!

**brettwasbtd** · 01-06-2011, 09:50 PM

Do you do anything to the Flaked Barley? I feel like I remember reading in Brewing Classic Styles that you want to cut or run the flaked barley through the food processer or blender instead of leaving it in its full flaked form? I will have to look at the book when I get home tonight, but just wondering if anyone knows about this?

Update: Just Checked the book which states that "you need to crush the roasted barley very fine...to turn it almost into dust" - So I was wrong with the flaked barley. Guess you just need a solid crush for the roasted barley. Bradsul, with the nottingham issues of late, what do you think about using Fermentis US-05 for this?