Roasted Barley, Biscuit Malt in a Recipe

[jalgayer]

Hey All
I am making the Northern Brewers "Inn Keeper" recipe and I have two questions.

http://www.northernbrewer.com/documentation/beerkits/Innkeeper.pdf

[1] There is biscuit malt in it, but it is an extract recipe. I thought biscuit needed to be mashed. If so, does it need other grains to be mashed properly.

[2] I have 8 oz of roasted barley. If I was to add any to this recipe, what would be an appropriate amount and would I need to do anything special to mash it?

Thanks for any input here!

 

[jalgayer]

Hey All
I am making the Northern Brewers "Inn Keeper" recipe and I have two questions.

http://www.northernbrewer.com/documentation/beerkits/Innkeeper.pdf

[1] There is biscuit malt in it, but it is an extract recipe. I thought biscuit needed to be mashed. If so, does it need other grains to be mashed properly.

[2] I have 8 oz of roasted barley. If I was to add any to this recipe, what would be an appropriate amount and would I need to do anything special to mash it?

Thanks for any input here!

 

[McGarnigle]

Maybe the biscuit is just there for color. It's a small amount, and I see they use it for other extract recipes as well.

Roasted barley can be mashed. 8 ounces is a good amount (what many stouts have), so you're really changing it. If you wanted a lighter touch, maybe try 2-4 ounces.

 

[Yooper]

I've steeped biscuit, with good results even though it is supposed to be mashed. It'll be fine.

Im not a roasted barley fan in anything except stouts, so I can't help you there.

 

[Misplaced_Canuck]

Roasted barley and biscuit malt do not need to be mashed.

The recipe you have is fine on its own. Adding roasted barley... uhmn, hard to tell. It would get you to "half way to a stout".

If you want to experiment, I'd add 4oz at the most. 8oz would be more appropriate for 5-gallons of stout.

M_C

 

[jalgayer]

Good points. I think I will likely leave it out. Else, 2oz or so.

 

[jalgayer]

Thanks again for the replies.
Another question on the same recipe... What is with the 45 minute addition? That seems like a weird time. I hate to mess with the recipe, but what do you think is the thinking behind it?