philrose
Well-Known Member
This thread is beginning to take on troll like characteristics. Exit, Stage left.
I already said earlier in the thread that there was no difference between
black malt and roast barley, and the head brewer at Guiness said so. If you
substitute black malt for roast barley in the second recipe that's fine, but
the two recipes are different and make completely different beers.
Ray
Wait I just need to verify here... are you saying that black malt (you mean black patent I assume?) and roasted barley have no difference? Have you tasted them side by side? There is a marked difference between the two.
There can be a substantial difference as proteolysis during malting affects maillard reactions down the line. It's just that neither makes something a porter or a stout.
The archetype american stout, Sierra Nevada, is late hopped and there are English stouts late hopped as well. Rogue's stout which has done well in international competitions as a stout has late hopping and tons of chocolate malt.
If you have a beer and want to enter it into a BJCP (or BA) competition, there is usually a best place to put it. That doesn't mean that calling it the other thing is wrong.
How many fairies can dance on the head of a pin?
Oh, I like Wilma...
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