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Old 01-04-2013, 07:56 PM   #1
orangemen5
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Sep 2012
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I have a porter I was lookin to brew tommorow went to get the ingredients but they were out of roasted malt. The recipe is
.25 lb black malt
.5 lb roasted malt
10oz chocolate malt
.75 lb caramel/crystal 50l
1.75 0z northern brewer hops
Is their a sub for roasted malt or should I just drop it. Or up one of the other ingredients

 
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Old 01-04-2013, 09:33 PM   #2
EDS2K
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Nov 2010
Laporte, Indiana
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Roast your own. Spread 1/2 lb of ordinary pale malt (base malt) on a cookie sheet and roast at 350F for 10-15 minutes. You want a nice red color and toasted coffee like aroma, but no charring. Technically it is supposed to hit 392F, but residential ovens are horribly inaccurate (even fan assisted ones in the US at least) - you'll risk burning which is not good. Stick to 350F. Easy!

 
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Old 01-04-2013, 09:36 PM   #3
jamest22
 
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You could also compensate by increasing the chocolate malt by 8oz. Chocolate malt has a different character than roasted barley, but it will make a fine porter.

 
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Old 01-04-2013, 10:10 PM   #4
EDS2K
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One other thought / clarification. Proper roasted barley is unmalted. But my roast-your-own version, from malt will not matter much here in an extract brew. You'll get the red/brown contribution and roasted taste that the barley would have provided. The chocolate malt suggestion is fair too, but in large qty that can be a bit overpowering and very, very dark. Heck, give both a go sometime - might be better than the original recipe!

 
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Old 01-04-2013, 10:13 PM   #5
orangemen5
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Thanks For the replies. I'm going to experiment with both these ideas

 
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Old 01-04-2013, 11:03 PM   #6
EDS2K
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Here's some more info on home roasting: http://barleypopmaker.info/2009/12/0...ng-your-malts/

 
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Old 01-04-2013, 11:15 PM   #7
501irishred
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Maybe EDS2K can clarify, but I would think you would want to roast the whole grain (before it's milled).

 
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Old 01-05-2013, 01:41 AM   #8
orangemen5
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Quote:
Originally Posted by 501irishred
Maybe EDS2K can clarify, but I would think you would want to roast the whole grain (before it's milled).
I was wondering that also.

 
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Old 01-07-2013, 06:04 PM   #9
EDS2K
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Probably better, but I buy all my grains crushed (a crusher is on my wish list as I am now stepping up to AG). The qty used here is pretty small so it's really for color and a bit of toasty flavor. Crushed first or not matters little.

 
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Old 01-07-2013, 06:17 PM   #10
logan3825
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Sep 2010
Madison, Wisconsin
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Quote:
Originally Posted by orangemen5 View Post
I have a porter I was lookin to brew tommorow went to get the ingredients but they were out of roasted malt. The recipe is
.25 lb black malt
.5 lb roasted malt
10oz chocolate malt
.75 lb caramel/crystal 50l
1.75 0z northern brewer hops
Is their a sub for roasted malt or should I just drop it. Or up one of the other ingredients
What kind of roasted malt? What Lovibond? Roasted malt is a pretty generic term.

 
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