BaylessBrewer
Well-Known Member
Has anyone used WLP013 London Ale with this recipe? I'm getting ready to brew a ESB and want to pitch the slurry from that batch into this recipe.
I bet the yeast would be fine as far as a good tasting beer goes, I used us-05 which is pretty different and still tastes great. Are you planning to wash the yeast? This is a fairly low IBU beer and I wonder about pitching the entire slurry with trub and all from an ESB into it. It maybe totally fine but perhaps washing the yeast may be a good idea to avoid bringing more bitterness? The WLP013 yeast by the specs carries though more hopps bitterness also. I'm sure it will be very good either way but if you are wanting it to taste like Yoopers then I'd either use the same yeast or wash the yeast to separate some of the trub.
I just kegged min a few minutes ago and it tastes great.
I notice that it's getting harder to find the Briess' black barley. If you can't find it, a good sub would be coffee malt or roasted barley.
Black barley isn't as ashy/acrid as black patent malt, so if I couldn't find it I'd try the coffee malt as a sub first.
Yooper, or anyone, I just picked up the grains from the LHBS and the guy said black malt is the same as black barley.. So now that's what I got crushed up in my grain bag.
I need to go to a different LHBS tomorrow to find some light chocolate, is there any other adjustments I should make to account for using black malt instead of black barley? Some way to balance the ash/acrid? I am in no way a recipe designer yet, any advice would be appreciated.
Hey
Been looking to brew an oatmeal stout but want to kick up the ABV a bit. Locally Hoppin Frog makes an excellent oatmeal Russian imperial stout. Would I just up the grain bill a bit proportionately along with hops? So increase all the ingredients by 10%?
Thanks.
Scott
I was hoping to plan an oatmeal stout in the pipeline and I've stared at Yoop's brew for a while now; however, my LHBS doesn't carry Pale Chocolate malt or Black Barley malt.
Skip it? Sub it?
Help me out Party People! :rockin:
Well, it's too late now but it's NOT the same thing. Black barley is a darker roasted barley. Coffee malt is a similar grain from what I can tell, but roasted barley would be fine if you can't get black barley.
An RIS is really different, in my opinion. I wouldn't use this recipe to get something like BORIS, if that is what the stout you mean is.
Coffee malt? (That's by Simpson's). That could be used for both the pale chocolate and the black barley, sort of, and it would just be lighter in color from what I guess. If they just don't have anything at all similar to pale chocolate or black malt, I'd try roasted barley for the black malt and maybe Carafa I for the pale chocolate. That's just guessing- I've never done it but it seems like it would be an ok sub.
Yeah I have been researching a BORIS like recipe. Any thoughts?
Just checking because I'm easily confused.
Is Black Malt the same as black barley?
http://www.ritebrew.com/product-p/800275.htm
See post #714
Thank you. But that's my question ... is "Black barley" as mentioned in the recipe and post #714 the same as "Black malt", the product I linked to. I've found some sources indicating they are not the same, thus my confusion.
Thank you. But that's my question ... is "Black barley" as mentioned in the recipe and post #714 the same as "Black malt", the product I linked to. I've found some sources indicating they are not the same, thus my confusion.
Thank you. But that's my question ... is "Black barley" as mentioned in the recipe and post #714 the same as "Black malt", the product I linked to. I've found some sources indicating they are not the same, thus my confusion.
It's been mentioned probably 20 times already if not more, but in short: NO, "black malt" is not the same as "black barley". "Black malt" is malted, "black barley" (or "roasted barley") is not.
Ok...so I know black malt and black barley are different. Where do you buy Black Barley from though? I can't find it anywhere.
In that post yooper explains that they are different. I had the same question. I inadvertantly brewed a batch of this yesterday with black patent malt instead of black barley. We'll see how it turns out.
More beer and Austin homebrew have it. Hugh bairds.
http://www.morebeer.com/products/ba...ariant=GS620&gclid=CMz9w93ZkMgCFQ8YHwodfSEHJw
Thats Black ROASTED Barley. Is that and the breiss Black barley the same thing???
EKG or Magnum should be fine. Its only a jittering addition so they're not contributing any aroma or flavor.
I used Calypso in mine just because they're 13% AA so I didn't need much to hit the IBU's.
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