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Old 02-06-2008, 06:59 PM   #11
Soulive
 
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Mar 2007
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I tweaked your recipe for my St Paddy's stout next month

7.00 lb Pale Malt (2 Row) US (3.0 SRM) Grain 70.00 %
2.00 lb Barley, Flaked (5.0 SRM) Grain 20.00 %
1.00 lb Roasted Barley (320.0 SRM) Grain 10.00 %
2.25 oz Goldings, East Kent [4.80 %] (60 min) Hops 33.1 IBU
0.75 oz Goldings, East Kent [4.80 %] (20 min) Hops 6.7 IBU
1 Pkgs Irish Ale (Wyeast Labs #1084) OR Nottingham


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Old 02-06-2008, 07:01 PM   #12

I've used both MO and standard 2-row (from Canada Malt). I THINK there is a difference, but I've not had the opportunity to do a side-by-side so I can't be positive. It was a pretty small difference though because it certainly didn't stand out.

I haven't been buying bulk standard 2-row for a while now though so the last 5 or 6 batches have all been MO.


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Old 02-06-2008, 07:02 PM   #13
Blender
 
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Jan 2006
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Quote:
Originally Posted by the_bird
What kind of pale malt are you using? I've got a sack of Maris Otter, which might change the character a bit (not necessarily for the worse).
You will not be disappointed. I get mine from the local shop which is Gambrinus Organic.
I Love the Canadian malt.

 
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Old 04-10-2009, 02:50 AM   #14
BeerCanuck
 
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Sep 2007
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I did a 10 gallon batch of your Best Laid Plans chocolate oatmeal Stout turned out amazing.
I was looking at this recipe and decided to put it on my to brew list.
Just wondering if Toasted Flaked Barley available from G&P is the same as the Flaked Barley mentioned in this recipe?

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Steve

 
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Old 04-10-2009, 02:58 AM   #15

I would guess from the name that it's regular flaked barley that has been toasted. The flavour would be different I imagine but since the roasted flavour of all the roasted barley overwhelms everything else I imagine it would work just fine. It might even sneak in an interesting subtlety to the flavour. If you try it be sure to post the results!
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Old 06-20-2009, 01:56 PM   #16
BeerCanuck
 
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I finally got around to brewing this stout yesterday. I finally found flaked barley at a local bulk health food shop. I did some small substitution and scaled to 11 Gallons;

Batch Size: 11.00 gal
Boil Size: 13.69 gal
Estimated OG: 1.050 SG
Estimated Color: 24.1 SRM
Estimated IBU: 37.3 IBU
Brewhouse Efficiency: 80.00 %
Boil Time: 60 Minutes

Ingredients:
------------
Amount Item Type % or IBU
13.00 lb Pale Malt (2 Row) US (2.0 SRM) Grain 65.00 %
5.00 lb Barley, Flaked (1.7 SRM) Grain 25.00 %
2.00 lb Roasted Barley (300.0 SRM) Grain 10.00 %
1.50 oz Warrior [15.00 %] (60 min) Hops 37.3 IBU


Total Grain Weight: 20.00 lb

I was a bit apprehensive with putting 2 lbs of roasted barley in this recipe but the wort from the hydrometer sample ( 1.050 SG) tasted well balanced between the flaked and roasted barley.

Just checked the brewery this morning...it's alive



Cheers
Steve

 
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Old 06-20-2009, 02:02 PM   #17

Looks great! Be sure to post how it turns out!
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Old 01-06-2011, 09:50 PM   #18
brettwasbtd
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Do you do anything to the Flaked Barley? I feel like I remember reading in Brewing Classic Styles that you want to cut or run the flaked barley through the food processer or blender instead of leaving it in its full flaked form? I will have to look at the book when I get home tonight, but just wondering if anyone knows about this?

Update: Just Checked the book which states that "you need to crush the roasted barley very fine...to turn it almost into dust" - So I was wrong with the flaked barley. Guess you just need a solid crush for the roasted barley. Bradsul, with the nottingham issues of late, what do you think about using Fermentis US-05 for this?

Reason: added info

 
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Old 02-13-2013, 05:11 PM   #19
progmac
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Mar 2012
Cincy, OH
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Recently made this using the cry havoc yeast in the upper 50s. Bottled after 10 days or so. Came out amazing. After a couple of weeks in the fridge it was smooth as silk. Cried a tear over my last bottle last night. Highly recommended.
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Old 11-05-2013, 08:28 PM   #20
bruderbier
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Oct 2010
Dallas, TX
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I made this with 2 rehydrated packages of Nottingham mashed at 149° and pitched at 79° fermented at 72°-74° (I know, it's high, but I wasn't worried). OG was 1.044. After a week, it only got to 1.02. Anybody have a Nottingham stall on this one? I'd figure a double pitch at a high temp should finish pretty fast with this strain.

I've never used that much Flaked Barley before. Used 7 lbs of 2-row, 1.25lbs Roasted Barley and 2.6 lbs Flaked Barley. Based on the OG, it seems like everything saccrified okay. It's possible my thermometer is off, but per mash calculations, I'm hitting the right temp with my strike water.

My hydrometer is newish and reads 1.00 with tap at 66°.



 
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