Keg Connection New Inline Flow Control Valve Giveaway

Home Brew Forums > Home Brewing Beer > General Beer Discussion > I don't like Roasted Malts....realization.
Thread Tools
Old 03-20-2013, 08:13 PM   #21
Feedback Score: 3 reviews
PJoyce85's Avatar
Join Date: Jan 2013
Location: Mainz, Germany
Posts: 1,053
Liked 314 Times on 183 Posts
Likes Given: 3


Originally Posted by mccullpl

would you recommend steeping only the roasted malts separately, or all the specialty grains?
I throw my other specialty grains in the mash with no noticeable difference. You don't have to mash them, but I'm lazy.

There is definitely a noticeable difference when you take the roasted grains out if the mash.

PJoyce85 is offline
Jayhem Likes This 
Reply With Quote
Old 03-20-2013, 10:15 PM   #22
Feedback Score: 6 reviews
BrewinHooligan's Avatar
Join Date: Dec 2011
Location: Mesa, AZ
Posts: 4,349
Liked 1391 Times on 923 Posts
Likes Given: 2098


I made the Milk Stout recipe from Brewing Classic Styles and that used a large portion of Black Patent malt. When it was fresh, it earned a bronze in competition, but the roast flavor and aroma where overwhelming and unpleasant IMO. Judges notes used words like "ashtray" and one suggesting reducing the Black Patent. Fast forward 6 months and the harsh roast flavor and aroma have faded to a smooth, pleasant beer that I can still only drink one of at a time. I too will be wary of recipes using large amounts of highly roasted grains and am anxious to try tossing them in the sparge instead of mashing like suggested. To the OP, I suggest you steer clear of any recipe using Black Patent becuase it is has a definite coffee quality and while I do enjoy some roasted grains, that one is one I will never personally use again.

No yeast, no beer. No beer, no civilization. Therefore, we really have yeast to thank for all our modern-day conveniences and tasty beer

*Member: The HBT Sweaty Fat Guys Cigar club
BrewinHooligan is online now
Jayhem Likes This 
Reply With Quote
Old 03-20-2013, 10:53 PM   #23
Feedback Score: 0 reviews
Join Date: Oct 2012
Location: Traverse City, Michigan
Posts: 13

My second batch of all grain was a stout. I'm a chef and hate recipes, relying more on ratios and technique. I read a little and built a Rims system and dove in. I refer to that batch as my "lucky stout" I mashed really thin (memory...I took no notes) probably 2qt/#. I used 2 row, munich, honey, caramel 40 and chocolate. My ex sister in law (sommelier, cicerone, hater) tasted as she was picking up her kid and described it as flawless, offering that homebrews almost always are not. Quite a compliment coming from her.

The beer was smooth, drinkable, and had no dirty ashtray, thin coffee or even toasted notes. To my taste it was almost flat because of the low hop dose (Columbia 60 min) 2z/10 gal. I have wondered if the thin mash had something to do with it. That seems like the only difference between that batch and later, less successful attempts.
Darren231 is offline
Reply With Quote
Old 03-20-2013, 11:56 PM   #24
Feedback Score: 0 reviews
Join Date: Jul 2011
Location: Va Beach, VA
Posts: 2,119
Liked 127 Times on 119 Posts
Likes Given: 82


I'm with you on the roastiness. I know people say the line is blurred, but basically I make porters instead of stouts for this reason. To me a porter is about a luscious layering of malts--English 2-row, crystal malts, English chocolate, Special B--but I just can't get down with roastiness.

On the other hand, I love me some coffee flavors! Guess it's each to his own.
Piratwolf: "I've heard that Belgian Blondes can be "panty droppers" but they're not particularly high IBU nor cheap."

jmendez29: Haha! I get it! :ban:
Wait. You're not talking about beer, right?
You're talking about beer. That could have been a whole lot more fun.
Piratwolf is offline
Reply With Quote
Old 03-21-2013, 12:14 AM   #25
Feedback Score: 0 reviews
Darwin18's Avatar
Join Date: Nov 2008
Location: Garner, NC
Posts: 5,066
Liked 899 Times on 631 Posts
Likes Given: 511


I'm with the OP. I go out of my way to avoid porters, stouts, and any style with a lot of "roastiness". More for everyone else.
BJCP #F0684 - Certified
Darwin18 is online now
Reply With Quote
Old 03-21-2013, 06:01 AM   #26
Feedback Score: 0 reviews
Join Date: Jan 2012
Location: Chicago, IL
Posts: 1,928
Liked 248 Times on 190 Posts
Likes Given: 251


I love me some stouts!! But it hurts my GI tract, more so as I get older. I'm brewing a stout with 2/10th dark roast and cara 60. I mashed at 148F (90min) and mashed out at 170F. I'd like this one to be dry.
mikescooling is offline
Reply With Quote
Old 03-21-2013, 12:00 PM   #27
Feedback Score: 1 reviews
Join Date: Jul 2012
Location: Alexandria, VA
Posts: 1,027
Liked 81 Times on 62 Posts
Likes Given: 84

Default LOw ABV

Originally Posted by Jayhem View Post
Thanks. I actually have a Mild planned for this spring using Pale Chocolate Malt and Crystal malts. I enjoy low ABV malty English brown ales so I'm sure a mild would be to my liking.
I am a big fan of Low ABV beers... I can drink more and don't get "toasted"...

Brewing a 3.5 ABV Berliner Weisse soon, a couple Summer Ales that should come in not low but I am shooting for 4.5 ABV, and I have a low ABV Kolsch Recipe I like.

"Big" beers seem all the rage.... and it is the one "beef" I ahve with so many Brewpubs abd Breweries that I can't go and have four (4) pints and drive...


DPBISME is offline
Jayhem Likes This 
Reply With Quote

Thread Tools

Similar Threads
Thread Thread Starter Forum Replies Last Post
Using roasted malts for clarity. sawbossFogg General Techniques 12 03-01-2013 04:02 AM
Caramel/Crystal Wheat Malts and Dark Roasted Wheat Malts? letsbrew All Grain & Partial Mash Brewing 4 10-16-2012 12:52 AM
Home roasted malts; Next time I will spend the $2 Bradinator General Techniques 5 04-04-2012 07:33 PM
When to add roasted malts to mash psubrewer All Grain & Partial Mash Brewing 32 01-23-2012 01:15 AM
When to add roasted malts to mash? cee3 All Grain & Partial Mash Brewing 2 11-03-2008 01:45 PM

Forum Jump

Newest Threads