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Old 01-15-2010, 02:51 PM   #121
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I have some questions:

1. Can I use 0.5 tsp of baking soda in mash?
2. Can I roast my own barley and get a decent ingredient for this brew?
3. Should I crush flaked barley?

thanks
1. Why?
2. No. You'd end up with a very burnt product. Roasted barley is a unique breed.
3. No need. But make sure to use rice hulls to help prevent a stuck sparge.
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Old 01-15-2010, 03:38 PM   #122
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1. Why?
2. No. You'd end up with a very burnt product. Roasted barley is a unique breed.
3. No need. But make sure to use rice hulls to help prevent a stuck sparge.

hm, I've seen some recipes for stout with baking soda, not sure what it is for, probably has to do something with water adjustment...

I've read about home made roasted barley, some people did it, so I thought why not give it a try. If this is true, what you're saying, than I have to make this stout without roasted barley.... is it going to affect the final product enough to make me give up brewing this beer at all?
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Old 01-15-2010, 03:59 PM   #123
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what you're saying, than I have to make this stout without roasted barley.... is it going to affect the final product enough to make me give up brewing this beer at all?
Stout requires roasted barley, whether it's purchased or you are able to recreate it by roasting yourself.

If you feel confident in roasting it yourself based on other people's experiences...I'd go that route. Omitting roasted barley is not really an option for stout.
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Old 01-15-2010, 04:16 PM   #124
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Stout requires roasted barley, whether it's purchased or you are able to recreate it by roasting yourself.

If you feel confident in roasting it yourself based on other people's experiences...I'd go that route. Omitting roasted barley is not really an option for stout.
thank you very much for help.

there is some barley already in my oven

oh, one more question - this roasted barley, do I have to crush it as well?
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Old 01-15-2010, 05:28 PM   #125
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thank you very much for help.

there is some barley already in my oven

oh, one more question - this roasted barley, do I have to crush it as well?
Yes. Treat it like your other grains. (Except the flaked barley )
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Old 01-22-2010, 02:18 PM   #126
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I didn't see a mash temp on this one. Am I blind, or did you not list one?

I'm assuming something in the 154-156 range?

edit: Nvm, after a third re-read I found the mash discussion on Page 2. I'll likely go with 154 just for a touch more body.

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Old 01-23-2010, 02:20 PM   #127
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after one week from brewing a beer based on this recipe I have a report.

the only thing I changed is the yeast (I used S-04) and I used home made roasted barley...

it's been a week and I just took the sample for gravity reading. it tastes soooooooooooo good. home made roasted barley was not a mistake at all. it gives a wonderful coffee note to a beer...

I'm a bit worried about my gravity. S-04 is very fast yeast, and after one week I have 1.014 FG

OG was 1.052...

do you think it should go lower than 1.014?

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Old 01-23-2010, 11:12 PM   #128
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OG was 1.052...

do you think it should go lower than 1.014?
Nope. '04 attenuates a bit less so it's suited for English and Irish ales. Sounds like it's hit terminal gravity...but of course your beer will thank you if you leave it be another 10-14 days.
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Old 01-24-2010, 08:14 AM   #129
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Nope. '04 attenuates a bit less so it's suited for English and Irish ales. Sounds like it's hit terminal gravity...but of course your beer will thank you if you leave it be another 10-14 days.
I'm a bit afraid of leaving it in a plastic bucket for so long. Unfortunately, my carboys are all occupied
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Old 01-24-2010, 02:32 PM   #130
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I'm brewing this one today (mashing right now). I'm looking forward to having this one on tap next to my Irish Red for St. Patty's day. I changed the grain ration to reduce the Roasted Barley a little bit. I'm also using UK Phoenix hops in place of Goldings.

I was going through this thread again and ran across my post from last year. I'm brewing this recipe today, exactly one year to the day! 1/25/09 and now 1/25/10. Again, I'm brewing it up for a St. Patty's party... I am certainly a creature of habit.

Today I am going for a whole pound of roasted barley versus the .75 pound I used last year. Last year's tasted wonderful but I'd like it to have a little more roast flavor this year. I've also been souring a bottle of Guinness 250 for 6 days to add at the end of the boil. Thanks again for a great recipe!
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