So winter is here and I figure I should brew up a nice stout. I was thinking something along the lines of this: http://www.homebrewtalk.com/f68/o-fl...tandard-41072/
I have plenty of grain on hand, but no roasted barley. There is no local place to buy it, and shipping would be killer for only a little roast barley.
I do have some alternatives. I have base grains, crystal malts, other specialty grain and the following:
Weyermann CARAFA SPECIAL 1 (Dark Chocolate)
Weyermann CARAFA SPECIAL III (Black Malt)
From what I've read, these will not give me what I'm looking for in a stout. The black malt will give more of a charcoal flavour than the coffee flavour I'm looking for. The chocolate malt seems like it wouldn't be roasty enough.
Does anybody have any experience brewing a stout without roasted barley? Is it worth it, or should I suck it up and brew something else until I can find some roasted barley?