Question about Stout an recipe ingredients

[brewguy82]

So i made a stout recently and used Malted barley in it. I have a lot of roasted coffee taste comming from it. What if I wanted to make a stout without any of that coffee taste and aroma? Would I exclude malted barley all together and just use strictly black patent malt? think of Guiness...hardly no coffee taste...

 

[Germelli1]

So i made a stout recently and used Malted barley in it. I have a lot of roasted coffee taste comming from it. What if I wanted to make a stout without any of that coffee taste and aroma? Would I exclude malted barley all together and just use strictly black patent malt? think of Guiness...hardly no coffee taste...

You have it backwards I am assuming you mean malted barley as in 2-row barley? Malted barley makes up pretty much 80+% of all the grains we use in brewing and is necesary in every typical recipe.

Black patent is a VERY powerful malt. It gives beers a roast, coffee and in my opinion and astringent taste.

Cut back on the black patent a LOT. I think more than 3/4 of a pound in 5 gallons the maximum threashold.

 

[brewguy82]

i meant roasted barley.

 

[Germelli1]

Ah, gotchya now! I knew something didn't add up!

I think roasted barley is a toned down version of black patent and if you don't like the crazy roastiness, then I would cut them both out and try just chocolate malt.

I think guiness has some coffee tones to it, and coffee/roasty are part of the defining characteristics of a stout. Maybe look for an actual guiness clone?

 

[brewguy82]

Yeah I did. Surprisingly did not find too much. I'll come up with something. Just was curious if anyone has made one similar to guiness

 

[JonM]

Try looking at porter recipes. Porters are dark and roasty but never use roasted barley. They get the flavor from other roasted malts like chocolate malt, etc.