Turns out I'm way short on my Briess light-roasted-barley 300L, but I've got plenty of Baird's roasted-barley 550L. Is there a big difference in flavor? I have tried munching a few kernels of each grain, but it wasn't very informative...
Briess roast barley 300L vs Bairds 550L
- Thread starter Hoochin'Fool
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I use 500~600 black barley in my imperial chocolate stout, and have also included some 300 in a pinch, and I would say the difference is the darker roast will have a more intense burnt character. Not a huge character difference, but being in possession of the well-used taste buds of a septuagenarian I happen to enjoy things that are "even more intense" so I would not be adverse to using the darker roast as a sub for the lighter. If that doesn't sound like your wheelhouse I'd cut the dark roast in half...
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Cheers!
OP
OP
Went to my not-so-local LHBS to pick some up (it's a 60 minute drive, but was taking my spouse to a doctor's appointment nearby, so it was really only about 15 minutes out of the way), and I watched as the person who was in front of me take the very last of the 300L roasted barley, and the owner said "sorry, we're completely out"! 
BrewMan13
Whole Nother Level Brewing
Since I like a big roast profile in my stouts, I prefer a darker one; 300L is lighter than most chocolate malt. I have to be sure to ask for it though as my LHBS defaults to the 300L unless specified. The first time it happened I thought they gave me the wrong stuff...
OP
OP
I like a big roasty stout as well, but my recipe (which is close to perfect, in my mind) already has a lot of roast:
5% light roast 300L
5% chocolate 350L
3% black 550L
It'd probably be fine if I used the dark roasted barley at 5% and dropped the black to zero, but I don't want to change anything!
I've found if I use more Briess to get the same SRM they are closer. Both make nice stouts.
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