In several stout recipes in the database (including the one I'll probably make), it calls for "Roast Barley (300 SRM)".
AHS carries only "Black Roast Barley" at 500 SRM. They assert that this is the proper ingredient for stouts (I asked).
My LHBS carries Roast Barley at 600.
Charlie P. says that the barley should be deep red, but not black. Jamil Z. says it should be crushed very fine, almost powdered.
How significant are these differences? I'm about to put together a stout recipe, and want to be sure I get the right stuff!
Thanks in advance...
"Anything worth doing, is worth doing slowly." ~~ Mae West