drinkslurm
Member
- Joined
- Oct 27, 2012
- Messages
- 16
- Reaction score
- 0
I'm looking to get some roasted flavor (stout like) but none to very little increase of SRM. I've seen a few posts on this topic, and on other web sites as well, but nothing has given me any real definitive answers.
My recipe for a White (Christmas) stout. 5.5 gal
79% Maris Otter
8% flaked barley
8% flaked oats
3% crystal 40
31IBU Chinook
7 IBU Willamette
Spices/adjuncts (not nailed down yet)
Cinnamon, nutmeg, vanilla
1 lb Lactose
So here are my "roasting" ideas, please let me know what you think!:
1 - use very little amount of roasted barley. 6oz brings my SRM from 8 to 16. Still pretty light, but wanted to keep it sub 10. And not sure if 6oz will give much roasted flavor for 5 gal.
2 - use 2%-3% grist roasted barley or black malt in a separate (uber)mini tea. A really concentrated tea to get the roasted flavor - as little water as possible to cover the grains (thinking ~ pint should do it). Then adding that to the boil. Will a pint of 300-500 SRM liquid change the overall SRM of the entire brew that much? And, again, will that give me enough flavor?
3 - Burn/char/heavy toast some wood chips - like a good amount of them. maybe 6 oz to even 12oz of them. Would that give a stout-like roasted flavor?
4 - Add roasted barley Tea (mugicha) its been mentioned on here before, but I've never tasted it, nor have any experience with it...but maybe someone else has.
I don't want to add any coffee or chocolate.
I may just scrap the whole roasted Idea, but just want to throw it out to the homebrew world before I do.
Thanks!
My recipe for a White (Christmas) stout. 5.5 gal
79% Maris Otter
8% flaked barley
8% flaked oats
3% crystal 40
31IBU Chinook
7 IBU Willamette
Spices/adjuncts (not nailed down yet)
Cinnamon, nutmeg, vanilla
1 lb Lactose
So here are my "roasting" ideas, please let me know what you think!:
1 - use very little amount of roasted barley. 6oz brings my SRM from 8 to 16. Still pretty light, but wanted to keep it sub 10. And not sure if 6oz will give much roasted flavor for 5 gal.
2 - use 2%-3% grist roasted barley or black malt in a separate (uber)mini tea. A really concentrated tea to get the roasted flavor - as little water as possible to cover the grains (thinking ~ pint should do it). Then adding that to the boil. Will a pint of 300-500 SRM liquid change the overall SRM of the entire brew that much? And, again, will that give me enough flavor?
3 - Burn/char/heavy toast some wood chips - like a good amount of them. maybe 6 oz to even 12oz of them. Would that give a stout-like roasted flavor?
4 - Add roasted barley Tea (mugicha) its been mentioned on here before, but I've never tasted it, nor have any experience with it...but maybe someone else has.
I don't want to add any coffee or chocolate.
I may just scrap the whole roasted Idea, but just want to throw it out to the homebrew world before I do.
Thanks!
