Dark Ales

I am a relative noob. I have experimented to this point with good success.

My last ale was a stout. .5 lbs of roasted and .5 lbs of black patent with .5 lb of crystal and 3lbs of light DME. Galena hops, etc.

After aging, it is great.

What is the basic difference between these two malts (roasted and BP)

Though the beer is good, I am not sure what each contributed.It had a guinness like flavor at first, but is now smooth and savory.

Thanks.

Black patent is malted and roasted barley is not. Roasted barley is the traditional grain used in stouts, but there are several that use just black patent (like Sierra Nevada.)

Here's a couple of links:

http://www.briess.com/pdf/Malthouse.../Black Barley WK/PIS BREW Black Barley WK.pdf

http://www.briess.com/pdf/Malthouse...sted Barley WK/PIS BREW Roasted Barley WK.pdf

They're both helpful in discerning the difference.