jescholler
Well-Known Member
I'll be making a vanilla oatmeal stout and I'm trying to nail down the roasted barley. I know roasted barley can vary greatly based on the "maltster", so I'm just wondering if any has any experience with the following:
Weyermann Roasted Barley (375-450L)
Hugh Baird Roasted Barley (500-600L)
Briess Black Roasted Barley (500L)
My initial plan was to use the Briess, but I can't get it locally and I'm not sure the shipping is worth it. I think my next choice would be the Baird, but I don't want it to be too acrid. I'm not sure the Weyermann will be roasty enough. I've also tossed around the idea of doing a blend of Weyermann and Baird.
Weyermann Roasted Barley (375-450L)
Hugh Baird Roasted Barley (500-600L)
Briess Black Roasted Barley (500L)
My initial plan was to use the Briess, but I can't get it locally and I'm not sure the shipping is worth it. I think my next choice would be the Baird, but I don't want it to be too acrid. I'm not sure the Weyermann will be roasty enough. I've also tossed around the idea of doing a blend of Weyermann and Baird.