I recently made a Foreign Stout using a new malt mill. Unfortunately, many of the roasted barley "fell through" unscathed. As it turned out, my stout is more of chocolate brown and not nearly dark enough for my liking. What suggestions do you have?
I have heard Sinamar works well (WeyermannŽ
However, has anyone tried steeping a pound of roasted barley in a quart of water and adding it to the secondary? Thoughts? The roasty taste could use a boost as well.. that's why i ask. Thanks.