Brew_4iT
Well-Known Member
While you are correct that black malt and roasted barley are not the same thing, 1# of roast barley in a 5 gallon batch is the appropriate amount for a Guinness or Beamish type stout... There is no reason, assuming correct grind and sufficient steeping of the grain, that the beer would be that amber color... NONE... there are only four possible culprits; the grain was not crushed properly, the grain didn't get saturated properly, the amount of roast was actually substantially less than 1#, or it was not in fact roast barley at all but a different grain altogether... the last, again, is the most likely culprit of the four.
It is odd.. I looked at Biermuncher's Guinness clone recipe and it was definitely black with only 1.75# of roasted barley and didn't even have the 120 crystal that this recipe had <shrug>
It must be one of those reasons like mentioned above. Even with the golden LME instead of amber I believe now over my previous knowledge that it should be black.