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Old 01-19-2008, 04:20 AM   #1
pawlow05
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Jun 2007
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I was at my local store, picking out some malt for a California Common extract/steeping recipe. When I was finished selecting my malts, the guy told me that usually there is roasted barley included, but just a few tablespoons. This sounded odd to me, as in my research for the recipe I never came across roasted barley, but I picked some up anyway. Has anyone heard of including small amounts of roasted barley in a California common? Is this a common practice? (pun intended)

-Cheers

p.s. we could also open this thread up to grains that are common to various styles, but go unnoticed.



 
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Old 01-19-2008, 07:45 PM   #2
david_42
 
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Toasted barleys (not roasted) can be used in CC. A little light caramel or biscuit/victory. I suppose you could use an ounce of roasted barley without a problem. That would officially make it your recipe.


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Old 01-19-2008, 07:49 PM   #3
Blender
 
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I'm thinking it is only for color. What else did the recipe include?

 
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Old 01-19-2008, 08:32 PM   #4
pawlow05
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Jun 2007
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Here is the recipe that I'm working on

California Steam Beer

Recipe
Sugars
5 lb Breiss Golden LDME
Grains
.5 lb CaraPils
1 lb Amer Crystal 45-60L
1 lb Vienna
? .25 lb Amer Crystal 80L
? 2 Tbs. English Roasted Barley
Hops (all pellets)
1 oz Northern Brewer - 60 min
.5 oz Northern Brewer - 15 min
.5 oz Northern Brewer - 5 min
.25 oz Cascade - 5 min
.25 oz Cascade - DH

Yeast
Wyeast 2112 Liquid Lager Yeast

-Cheers

 
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Old 01-19-2008, 08:50 PM   #5
david_42
 
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Looks like a good mini-mash, nice hop combination.
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Old 01-21-2008, 02:48 AM   #6
TexLaw
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It's a good way to get a bit of toastiness and color in the beer without getting any sort of the acrid melanoidins that a handful of chocolate malt might put in there. A few tablespoons sound like a good secret ingredient for a recipe that is missing just that bit of oomph.


TL


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