Help with ratio of Carafa II and Roasted Barley in Stout

[stoutman7]

Please take a look at my second all grain recipe for a stout. I am limited to weyermann malts and I have 1 pound of roasted barley to use from a friend. I am hoping for an extra foreign type stout with a little more hoppiness than usual.


Stoutman's Extra Irish (Foreign Extra Stout)

Original Gravity (OG): 1.062 (°P): 15.2
Final Gravity (FG): 1.016 (°P): 4.1
Alcohol (ABV): 6.09 %
Colour (SRM): 38.4 (EBC): 75.6
Bitterness (IBU): 47.9 (Average)

73.17% Vienna
8.13% Flaked Oats
8.13% Munich I
5.69% Carafa II malt
4.88% Black Roasted Barley

1.2 g/L Nugget (12% Alpha) @ 60 Minutes (Boil)
0.7 g/L Willamette (7.1% Alpha) @ 30 Minutes (Boil)
0.4 g/L Willamette (7.1% Alpha) @ 5 Minutes (Boil)


Single step Infusion at 67°C for 60 Minutes. Boil for 60 Minutes

Fermented at 20°C with Danstar Nottingham

 

[Brewsmith]

What size batch is this? How much of that pound of roasted barley are you using there?

For a stout you want to be closer to about 10% roasted grains to get the flavor right. I would use more roast and less of the carafa II. I'd go about 8-10% roast and 2-4% carafa.

 

[stoutman7]

this is a 23liter batch. it was 300 grams roasted barley and 350 carafaII in the above recipe.

I can scale the recipe down to 20 liters and use 450grams roasted barley and 200 grams carafaII. That will give me 8% roast and 3.6% carafa. How does that sound?