StarCityBrewMaster
Well-Known Member
I am planning my first stout and I am seeking a coffee forward flavor in the stout but I am skeptical that the Roasted Barley, which from what I understand is where the coffee notes come from, can easily be over done. Once over done I have heard from other brewers, leads to almost an unpleasant burnt like character.
I've looked at dozens of recipes around the web and it seems that most use it at around 3% of the recipe and use Chocolate at the same or above (upwards of 5% or more).
How much will the flavor increase in a good way with Roasted Barley if I was to use it at 5% or even 10% of the recipe to get the coffee notes without taking it too far?
I've looked at dozens of recipes around the web and it seems that most use it at around 3% of the recipe and use Chocolate at the same or above (upwards of 5% or more).
How much will the flavor increase in a good way with Roasted Barley if I was to use it at 5% or even 10% of the recipe to get the coffee notes without taking it too far?