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Old 06-10-2009, 08:19 PM   #11
Bob
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Roasted barley and Black Barley are made from unmalted barleycorns roasted to particular darknesses. Both come from Briess Malting.

Black Patent Malt is - you guessed it - made from malted barley. Roasted in the same manner as Roasted Barley, it has a very different flavor.

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Old 06-11-2009, 01:09 AM   #12
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Originally Posted by Ketchepillar View Post
yep, replace wheat with pale. replace C10 with C120.
Sounds like a plan, thanks for the input everyone!


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Old 06-11-2009, 01:17 AM   #13
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Depends on the type of stout. Personally, I don't like Black Patent malt in stout, except for a relative pinch in RIS. Roasted Barley makes a beer Stout. I like a dash of Chocolate Malt in Oatmeal and Sweet stout, but in a secondary role to Roasted Barley.

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Should I decrease the Black Patent to 0.25 lbs and bump the roasted barley to 1 lb? Also, do you think the chocolate is overkill? Here is what I'm thinking so far

12.00 lb Pale Malt, Maris Otter (3.0 SRM) Grain 59.26 %
4.00 lb Munich Malt (9.0 SRM) Grain 19.75 %
1.00 lb Caramel/Crystal Malt -120L (120.0 SRM) Grain 4.94 %
1.00 lb Chocolate Malt (350.0 SRM) Grain 4.94 %
1.00 lb Oats, Malted (1.0 SRM) Grain 4.94 %
1.00 lb Roasted Barley (300.0 SRM) Grain 3.70 %
0.25 lb Black (Patent) Malt (500.0 SRM) Grain 2.47 %
1.00 oz Columbus (Tomahawk) [14.00 %] (60 min) (First Wort Hop) Hops 38.1 IBU
0.50 oz Columbus (Tomahawk) [14.00 %] (45 min) Hops 15.9 IBU
0.50 oz Columbus (Tomahawk) [14.00 %] (30 min) Hops 13.3 IBU
0.50 oz Columbus (Tomahawk) [14.00 %] (10 min) Hops 6.3 IBU
0.50 oz Columbus (Tomahawk) [14.00 %] (5 min) Hops 3.4 IBU

Still up in the air about the yeast, either WLP002 or WLP007, but leaning towards 007.
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Old 06-11-2009, 10:35 AM   #14
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It's worth a try. Like I said, I'm not a fan of the phenolic character of Black Patent. That said, 4 oz in 5 gallons is more Robust Porter proportions. I'd leave the BP at 8 oz and kick the Roasted Barley up to a pound. The Chocolate is not overkill. RIS needs a broad spectrum of roasted-malt flavors.

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Old 06-11-2009, 11:44 AM   #15
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Looks interesting. I've become more of a fan of the dark fruit notes from a dark crystal (C120, C150, SpecialB) in Imperial Stouts of late. Something about that figgy/raisin with a thick mouthfeel that just seems right to me.
-1 for me. Next time I make a stout of any kind Iam going to stay as far away from fig/raisin as possible. In fact, I plan to post up my next recipe and get assurances that I won't end up with that flavor again. Every stout that I've made over 1.060 (three of them now) has tasted like raisins or plums when what I wanted was a nice roastiness or, in the oatmeal stout, a creamy nuttiness. that fruity flavor kills it for me, too sweet.
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Old 06-11-2009, 03:22 PM   #16
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It's worth a try. Like I said, I'm not a fan of the phenolic character of Black Patent. That said, 4 oz in 5 gallons is more Robust Porter proportions. I'd leave the BP at 8 oz and kick the Roasted Barley up to a pound. The Chocolate is not overkill. RIS needs a broad spectrum of roasted-malt flavors.

Bob
What about the crystal? Like snailsongs said, I am trying to stay away from the raisin/plum flavor and get more of the chocolate/roastiness flavor. It's going to be malty enough as it is, doesn't need any more sweetness for me.

That being said, should I drop the crystal back down. I just wanted a touch of sweetness and caramel, not the dark fruit flavor.
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Old 06-11-2009, 05:19 PM   #17
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You could use a light crystal malt in that case. You don't start getting much in the way of raisins/figs until you get to about crystal 90. It's more mild sweetness, caramel, toffee for the lighter ones.
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Old 06-11-2009, 05:25 PM   #18
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Columbus is super good. That is all.
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Old 06-11-2009, 08:12 PM   #19
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You could use a light crystal malt in that case. You don't start getting much in the way of raisins/figs until you get to about crystal 90. It's more mild sweetness, caramel, toffee for the lighter ones.
I originally had Crystal 10, maybe I should go with crystal 40 or 60.
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Old 06-12-2009, 05:35 PM   #20
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i like 60 and 90 split. It gives you a softer crystal flavor, but you still get a smidge of that nice roasted crystal flavor (fig, plum yada yada). I don't like to have a lot of fig in my beer ever, that is why I split the two and get the 90 into a range that makes it be that "something" in the beer and not a dominant flavor. Also, remember your attenuation, you don't want too much crystal hanging out at the end of the beer. I might even drop this down to 3/4 of a lb.

I am not following your want for the addition of oats. At 5% they won't really help with anything in my book. Confirm this for me Bob, but I have heard that you need to get closer to 10% for the oats to assist in body, head or various other things that Oats are good for.

I really like a nice roastiness in my stouts and in my RIS, so I will most often up the roasted barley to, as Bob said, 10% or even 15% while leaving the chocolate at the level that you have. It makes the beer a STOUT and that is what you are trying for.

Lastly, why the Munich? Is that traditional or are you just liking the flavor?


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