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My typical imperial stout uses 1.5# 350L roasted barley, or 1.5# mix of roasted barley and black patent. I like the roasted character/bite, but the roasted flavor could be better. I've used 1.25# 500L roasted barley before and the beer was too harsh for about a year. I like to be able to drink them without aging, but will allow them to age and since I make beer often enough I'll still have a bottle or 2 to enjoy after 2 years. I've also made a schwarzbier a couple times with 1# blackprinz and there really isn't much dark/roasted flavor and certainly no bite.
I use bru-n-water and add 3 to 5 grams of baking soda to bring the mash pH to 5.4.
I'd like to make an imperial stout with all blackprinz, or mostly blackprinz with maybe some roasted barley added to give it at least a little roasted bite. I am wondering if anyone has any related experience to share? I am wondering if like 2# blackprinz ends up with any roasted bite, or what 1# each blackprinz and roasted barley tastes like - I am leaning towards the latter.
I use bru-n-water and add 3 to 5 grams of baking soda to bring the mash pH to 5.4.
I'd like to make an imperial stout with all blackprinz, or mostly blackprinz with maybe some roasted barley added to give it at least a little roasted bite. I am wondering if anyone has any related experience to share? I am wondering if like 2# blackprinz ends up with any roasted bite, or what 1# each blackprinz and roasted barley tastes like - I am leaning towards the latter.
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