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frolickingmonkey · 03-30-2009, 09:04 PM

Just some more props to BM for the recipe! I made this in preparation for St. Paddy's and it was excellent and well received by all who have tried it. Put it in some stew, poured lots of pints, had some car bombs... There's even still a little bit left, which I'm savoring slowly.

GunnerMan · 04-07-2009, 01:34 AM

Yes this is a great beer, for some reason it keeps comming out just a touch touch to light, I think because I am rounding down my roasted barley a smidge. Ill add a smidge of black patent to bring the color down a bit more.

**BierMuncher** · 04-07-2009, 01:41 AM

Quote:

Originally Posted by GunnerMan

Yes this is a great beer, for some reason it keeps comming out just a touch touch to light, I think because I am rounding down my roasted barley a smidge. Ill add a smidge of black patent to bring the color down a bit more.

Don't be shy with the RB either. My stouts get good marks at comps, but a recurring theme seems to be "needs more roast flavor".

**PintOfBitter** · 04-11-2009, 01:32 PM

I've been eyeing this recipe for a few days. My first AG turned out so well (your Three Crops) that I can't wait to do another. I have some BMC'ers that I'm trying to break in to more robust beers, and a lighter body stout may be the next step.

You said at the beginning of the thread that you would reduce the roast barley, but later you said that your stouts have been scored as being a little light on roastiness. What kinds of RB quantities did your comp stouts have?

**BierMuncher** · 04-12-2009, 01:28 AM

Quote:

Originally Posted by PintOfBitter

I've been eyeing this recipe for a few days. My first AG turned out so well (your Three Crops) that I can't wait to do another. I have some BMC'ers that I'm trying to break in to more robust beers, and a lighter body stout may be the next step.

You said at the beginning of the thread that you would reduce the roast barley, but later you said that your stouts have been scored as being a little light on roastiness. What kinds of RB quantities did your comp stouts have?

Keep in mind that most judging favors the "outer limits" of a beer's style guidelines.

If you're brewing to enjoy and serve to others.....stick with the recipe.

**PintOfBitter** · 04-12-2009, 03:23 AM

so which is it - 5% or 10% roast barley? not to be a pain, I'm just kinda confused.

thx

**BierMuncher** · 04-12-2009, 01:22 PM

10% Ftw.....

**PintOfBitter** · 04-12-2009, 11:42 PM

10 it is - it'll be my next batch.

ScoutMan · 04-17-2009, 03:29 PM

Another winner BM. I just poured the first pint from a batch I brewed about a month ago. Tastes great for breakfast. This recipe now has a place alongside your Octoberfast in my annual brew schedule. Thanks again

janzik · 04-22-2009, 10:19 AM

I noticed that my LHBS gave me Melanoiden instead of Acid Malt. Is this the same or nearly the same thing? The store owner said it was just another name for Acid Malt, but no one else in the store ever heard of either and didn't even realize they had the Melanoiden until she told them.

The wiki has them both in the same category of being Acid Malt, but are they one in the same? How off is my recipe going to be? (They mixed my Roasted Barley with the Melanoiden, so I'm kind of stuck).

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