I brewed a dry stout a few weeks ago and it came out very good, but I want to make a few tweaks. I used black barley (500 SRM) because I can't get the lighter colored roasted barley (350 SRM). The resulting beer was a tad too roasty for my taste. Especially well chilled, the first few sips are like munching on burnt toast. No astringency or charcoal, but the burnt notes are overpowering at first.
I thought about using pale chocolate in the grist. My old girst was:
7,00 lb Pale Malt (2 Row) UK (2,5 SRM) Grain 68,29 %
2,50 lb Barley, Flaked (1,7 SRM) Grain 24,39 %
0,75 lb Black Barley (Stout) (500,0 SRM) Grain 7,32 %
For 1.042 hopped to 36 IBU.
I'm thinking about chaning that to:
7,00 lb Pale Malt (2 Row) UK (2,5 SRM) Grain 68,43 %
2,50 lb Barley, Flaked (1,7 SRM) Grain 24,44 %
0,40 lb Black Barley (Stout) (500,0 SRM) Grain 3,91 %
0,33 lb Pale Chocolate Malt (250,0 SRM) Grain 3,23 %
For 1.042 hopped to 36 IBU.
Anybody has experience using pale chocolate malt ? I heard it was smoother than its darker cousins. The coffee character was there in spades in the original recipe, I'm just looking to smooth things out a little bit with the burnt toast. Also, this comes out at 23 SRM. Will it be too light for a stout ? I'm bottle conditionning this, so I guess the added fizzyness from the elevated CO2 levels also plays a role in the sharp burnt character I'm looking to avoid.
I fermented with S04 by the way, but will use Wyeast Thames Valley I next time.
I thought about using pale chocolate in the grist. My old girst was:
7,00 lb Pale Malt (2 Row) UK (2,5 SRM) Grain 68,29 %
2,50 lb Barley, Flaked (1,7 SRM) Grain 24,39 %
0,75 lb Black Barley (Stout) (500,0 SRM) Grain 7,32 %
For 1.042 hopped to 36 IBU.
I'm thinking about chaning that to:
7,00 lb Pale Malt (2 Row) UK (2,5 SRM) Grain 68,43 %
2,50 lb Barley, Flaked (1,7 SRM) Grain 24,44 %
0,40 lb Black Barley (Stout) (500,0 SRM) Grain 3,91 %
0,33 lb Pale Chocolate Malt (250,0 SRM) Grain 3,23 %
For 1.042 hopped to 36 IBU.
Anybody has experience using pale chocolate malt ? I heard it was smoother than its darker cousins. The coffee character was there in spades in the original recipe, I'm just looking to smooth things out a little bit with the burnt toast. Also, this comes out at 23 SRM. Will it be too light for a stout ? I'm bottle conditionning this, so I guess the added fizzyness from the elevated CO2 levels also plays a role in the sharp burnt character I'm looking to avoid.
I fermented with S04 by the way, but will use Wyeast Thames Valley I next time.