Roast barley

[beernsurfing]

I recently added a small amount of roast barley to a mild ( normally just use choc ), and am very happy with the results. I brewed with this a few years ago and did not like the effect, however for a while now i've been adding my dark malts late in the mash ( -15mins ), which has really smoothed them out. Im going to try a pale mild with some carahell, and a touch of RB, and the rest MO, with 1968 or 1469.

On the move at present, but when i set up the new house, the first one im going to brew i think is another double batch of my latest mild. I love mild!

87.7% MO
1.8% pale choc
1.8% RB
8.8% Caramunich 3

Galena 60 mins
EKG 5 mins
Equal amounts gypsum and cal chl.

68c mash

1469

1.033
23 IBU

[gnutz2]

You didnt mention what the weight of hops in there?

Also, you mentioned adding the dark malts at 15 mins, does this mean you added the RB at 15 mins.

I'd really like to do a mild, but i have some wlp 005, not 1469 but i might give it a go.

Also what do you ferment out to, i imagine quite dry?

Sorry for the questions Baz.

[beernsurfing]

Sorry mate, it was a while ago. It was only a bittering addition so really doesnt matter too much, just 18 IBU's worth of whichever bittering hop you have/like.

Yeah mate, from choc through to black, i always add them late, gives a nice smooth roasty flavour without any harshness. Works well.

005 will work well, i've tried maybe 12 UK ale liquids from wyeast and whitelabs and they're all good in my humble opinion. WLP burton, and WY 1469, and 1968 are probably my faves. And whitbread, and thames valley 2, and, well, you get the picture hahaha.

Fermented out to 1.010. We served it through an engine, and it was yummo.

Mark

[Spud395]

Sacrilige, I just love the full roastiness of roast barley, but I know what you mean for different beers.
Still most beers could use a little roastiness

[simple one]

Where did you get the idea about using the roasted barley in the last 15mins? Would it not have the same effect if you just used less? Or is there less tannin extraction or something?

[boingy]

Would it not have the same effect if you just used less?

That was my thought exactly.

[beernsurfing]

I had no luck with dark beers, they all were astringent, and i didn't like them at all. Another homebrewer mentioned an old ( ? ) german technique of adding the dark malts in the last 15 mins. His schwarzbier was beautiful, so i tried it. I've never gone back, i always add them late now. I find it is different to just using less dark malts. Even if i add small amounts, i still add them late. If you like the bitter acrid qualities dont try it, but if you want your dark beers a little smoother, its worth a try.

[gnutz2]

I had no luck with dark beers, they all were astringent, and i didn't like them at all. Another homebrewer mentioned an old ( ? ) german technique of adding the dark malts in the last 15 mins. His schwarzbier was beautiful, so i tried it. I've never gone back, i always add them late now. I find it is different to just using less dark malts. Even if i add small amounts, i still add them late. If you like the bitter acrid qualities dont try it, but if you want your dark beers a little smoother, its worth a try.

A lot of my dark beers were astringent when the beer was young so i can see what you mean, but the puckering sensation allways went away within a few weeks, but this is mild beer we're talking about.

[simple one]

Hmmm, might have to experiment. Do you have to up the quantities to get the same flavours then (bar the acrid taste)?

[beernsurfing]

gnutz, i do it for any beer that uses dark malts, from mild to stout.

Simple one, you can but i dont. Try it with your normal amount, and adjust from there if you find it needs more malt.