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Blending Roast Barley for Stout

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Chris Walker

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I hope this is OK to post under general and not recipes as it is more the technique I am interested in rather than the exact recipe.

For my first attempt at a stout (and I wanted a Guinness clone) I researched a number of recipes and had a hard time matching what they were aiming for Vs what I see in my glass at a pub. Mainly, I want to see a jet black, opaque beer but using beersmith the amount of roasted barely to achieve this seemed way too high.

Cutting to the main point I ended up doing a standard crush on the malted grains, but for the roasted barley (just under 10% of bill) I put in the blender (which is very powerful and made fine flour.) Immediately after adding this to the mash there was a very intense deep colour.
I am now about half way through the keg and extremely pleased with the results.

However, I have since read that blending grains can lead to astringency.
Whether it is just the style of beer, small % of total bill or simply luck I have not found this.

My question is does anyone use this technique on a bigger scale / higher % of total bill? - The blender sure makes quick work of it! Are there some beers/styles that are more forgiving of this?

I should note I always do BIAB, approx. 65% mash, 25% dunk sparge and a final 10% rinse so I don't have to worry about stuck sparges. My efficiency typically comes out around mid 80's
 

day_trippr

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Don't know about astringency wrt pulverized dark grains, might be something there but I've always associated astringency with sparge liquor pH above 5.6.
fwiw, I use 1% each Black Patent and Black Barley (both 500 SRM) in my imperial stouts. Beersmith says it's a 56 SRM beer, and it's pretty darned black...

Cheers!
 
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Chris Walker

Chris Walker

Chr15
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Messages
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Don't know about astringency wrt pulverized dark grains, might be something there but I've always associated astringency with sparge liquor pH above 5.6.
fwiw, I use 1% each Black Patent and Black Barley (both 500 SRM) in my imperial stouts. Beersmith says it's a 56 SRM beer, and it's pretty darned black...

Cheers!
Thanks for the reply... do you put these in addition to roast barely or substitute some out. Also are they at a normal crush?
 

day_trippr

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Normal crush for all grains used, with 2% roast barley in the recipe...

Cheers!
 
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