Brewing with Crisp Malts

[ditch]

I've got a pretty rad Coffee Stout that I wanted to make a little more "English." So I picked up some Crisp Roasted Barley(700L) and Crisp Chocolate(630L) and Muntons Black Patent(385L). Anybody have any experience brewing with any of these. The Roast and Chocolate are much darker than my usual English or American versions and the Black Patent is way lighter. I really have no idea how to use these 3 in the same recipe. The Stout is focused on the Coffee and Chocolate flavors and aromas. I'll post the current recipe. I'm thinking of just going back to the original recipe for this batch, but I already bought the malts. any ideas?

Style: Imperial Stout OG: 1.093
Type: All Grain FG: 1.031
Rating: 4.0 ABV: 8.12 %
Calories: 308 IBU's: 42.72
Efficiency: 72 % Boil Size: 13.50 Gal
Color: 49.2 SRM Batch Size: 11.00 Gal
Preboil OG: 1.079 Boil Time: 90 minutes

Fermentation Steps
Name Days / Temp
(none)

Grains & Adjuncts
Amount Percentage Name Time Gravity
15.00 lbs 40.82 % Pale Malt (2 Row) UK 60 mins 1.036
3.50 lbs 9.52 % Caramel/Crystal Malt - 80L 60 mins 1.034
3.00 lbs 8.16 % Oats, Flaked 60 mins 1.037
3.00 lbs 8.16 % Barley, Flaked 60 mins 1.032
20.00 ozs 3.40 % Chocolate Malt(350L) 60 mins 1.034
20.00 ozs 3.40 % Black Patent (500L) 60 mins 1.025
20.00 ozs 3.40 % Roasted Barley(300L) 60 mins 1.025
8.50 lbs 23.13 % Extra Light Dry Extract 60 mins 1.044

Hops
Amount IBU's Name Time AA %
1.75 ozs 30.68 Chinook 90 mins 13.60
1.00 ozs 12.04 Nugget 30 mins 13.00

Yeasts
Amount Name Laboratory / ID
4.00 pkg English Ale White Labs 0002

 

[kcbeersnob]

What did you end up doing with this and how did it turn out? I typically use Simpsons roasted barley, which is 550 SRM. Wondering if I should decrease the amount of Crisp roasted barley in my recipe, because of the darker roast.

 

[IslandLizard]

What did you end up doing with this and how did it turn out? I typically use Simpsons roasted barley, which is 550 SRM. Wondering if I should decrease the amount of Crisp roasted barley in my recipe, because of the darker roast.

Strange how this thread fell between the HBT cracks.

I have several of those dark Crisp malts and they are deep and strong. Since color is really immaterial in a stout once you hit the black level, I would not reduce the amounts. 700 vs 550 is minimal anyway. Black is black. Flavor is excellent.

I suggest steeping all the dark (say 200L and over) and roasted malts in 150°F water, separately for 40 minutes to an hour while you're boiling your wort. Put the pot in the oven. Then sparge 2x and add that gallon or so of steeped black wort to your boil kettle 5 minutes before or at flameout, to kill the bugs. I find the beer made that way tasting fresher and brighter without those cooked coffee flavors.

 

[kcbeersnob]

I have several of those dark Crisp malts and they are deep and strong. Since color is really immaterial in a stout once you hit the black level, I would not reduce the amounts. 700 vs 550 is minimal anyway. Black is black. Flavor is excellent.

Cool. Wasn't sure how the darker roast would affect flavor. Thanks.