I'm planning to make a dry irish stout from Eskimo Bob's recipe. Just been down to my local HBS & picked up 500g whole chocolate malt & 500g whole black malt @ 1/2 price.
I'm guessing that these have no enzymatic power - can I use the black malt as a direct replacement for roasted barley?
Frothy
EB's stout 2.2.07
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PieOPah
In short, no you can't. The roasted barley gives quite a distinct taste.
If you don't have any roasted barley then you can always make a porter instead. I may be wrong, but I think that a porter becomes a stout when the roasted barley is added. At least this is what I have come to believe from what I have read.
If you don't have any roasted barley then you can always make a porter instead. I may be wrong, but I think that a porter becomes a stout when the roasted barley is added. At least this is what I have come to believe from what I have read.
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oblivious
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Frothy
Ok thanks for the info. Based on what you've said & still aiming for a dark beer I threw in the 270g of Roasted Barley I'd got left and made it up to 400g with Dark Roasted malt. I've just finished sparging & the colour is fantastic.
60minute mash @ 62oc - apparently lower mash temps give for greater attenuation & the stout is meant to be dry.
Water For the first time I've been thinking about my water. I got an analysis sheet from Anglian Water recently & my water is avg pH7.4 with Calcium levels avg' 115ppm. Recommended is 50-150ppm Calcium and a mash pH @ 64oc of ~ pH5.2-5.7. Dark malts are meant to be very acidic and so I got some chalk in order to adjust the pH. Pleasantly surprised by my digital pH meter (ebay) that the mash pH actually achieved pH5.7 which is great.
Fly sparged @ 80oc to collect 23L (allowing for 20% boil red')
Hops: First Wort Hopping in Hop Bags. I'm using up an old bag of dried fuggles. The 100g Bag only weighed 80g
and by my calculations if the hops are @ 3.5%AA I needed 70g so I've thrown the lot in. I read that it's important in a stout to achieve bitterness but not so much hop flavour which would explain the single hop addition, I think FWH is well suited to this style of beer.
It's boiling nicely at the moment. Next to add some Irish moss @ last 20minutes. Chill to ~ 20oc (rather than 30oc this time) and add the 300ml GP Yeast starter that's currently bubbling away in a snapple jar.
Again aiming for good attenuation I'll try and keep it in the primary for a week & secondary in a corny keg @ 5psi for ~4weeks.
thanks for the recipe EB
Frothy
60minute mash @ 62oc - apparently lower mash temps give for greater attenuation & the stout is meant to be dry.
Water For the first time I've been thinking about my water. I got an analysis sheet from Anglian Water recently & my water is avg pH7.4 with Calcium levels avg' 115ppm. Recommended is 50-150ppm Calcium and a mash pH @ 64oc of ~ pH5.2-5.7. Dark malts are meant to be very acidic and so I got some chalk in order to adjust the pH. Pleasantly surprised by my digital pH meter (ebay) that the mash pH actually achieved pH5.7 which is great.
Fly sparged @ 80oc to collect 23L (allowing for 20% boil red')
Hops: First Wort Hopping in Hop Bags. I'm using up an old bag of dried fuggles. The 100g Bag only weighed 80g
and by my calculations if the hops are @ 3.5%AA I needed 70g so I've thrown the lot in. I read that it's important in a stout to achieve bitterness but not so much hop flavour which would explain the single hop addition, I think FWH is well suited to this style of beer.It's boiling nicely at the moment. Next to add some Irish moss @ last 20minutes. Chill to ~ 20oc (rather than 30oc this time) and add the 300ml GP Yeast starter that's currently bubbling away in a snapple jar.
Again aiming for good attenuation I'll try and keep it in the primary for a week & secondary in a corny keg @ 5psi for ~4weeks.
thanks for the recipe EB
Frothy
Last edited by Frothy on Fri Feb 02, 2007 9:24 pm, edited 2 times in total.
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mysterio
Sierra Nevada's stout uses black malt instead of roasted.
http://www.sierranevada.com/beers/stout.html
http://www.sierranevada.com/beers/stout.html
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Frothy
Finished: 19L @ 1.038
Spot on 65% efficiency
Grain Bill adjusted for 65% to-> 2.6kg marris otter + 1.0kg Flaked Maize (I know it's not ideal) + 400g mixed roast barley & Dark Roast Malt
Todays brew setup looks very distressed.
The Cooling went well for the first time. I changed strategy by blasting the hose water through the therminator, this filled the 200L blue drum over an hour (the milk churn turned out to be too small) and hopefully next brew I'll re-use the water for cooling again.
Final Temp 16oc
For a small brew like this I think the setup is if anything a bit too big & cumbersome, the great benefit of the pump setup is that it's turned out to be excellent for fly sparging.
Happy brewing this weekend guys
Frothy
Spot on 65% efficiency
Grain Bill adjusted for 65% to-> 2.6kg marris otter + 1.0kg Flaked Maize (I know it's not ideal) + 400g mixed roast barley & Dark Roast Malt
Todays brew setup looks very distressed.
The Cooling went well for the first time. I changed strategy by blasting the hose water through the therminator, this filled the 200L blue drum over an hour (the milk churn turned out to be too small) and hopefully next brew I'll re-use the water for cooling again.
Final Temp 16oc
For a small brew like this I think the setup is if anything a bit too big & cumbersome, the great benefit of the pump setup is that it's turned out to be excellent for fly sparging.
Happy brewing this weekend guys
Frothy
Last edited by Frothy on Fri Feb 02, 2007 11:25 pm, edited 2 times in total.
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SteveD
Nooooo! Don't go there! Somebody stop meeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeePieOPah wrote:In short, no you can't. The roasted barley gives quite a distinct taste.
If you don't have any roasted barley then you can always make a porter instead. I may be wrong, but I think that a porter becomes a stout when the roasted barley is added. At least this is what I have come to believe from what I have read.
:runawaysmiley:
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SteveD
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Frothy
I've added 2 different sachets of yeast & a 300ml yeast starter. This one just would not ferment! I don't know if it could be a pH issue but I finally got a good krausen and some activity with a bit of new aeration equipment
http://jimsbeerkit.co.uk/forum/viewtopi ... 5375#35375
Frothy
http://jimsbeerkit.co.uk/forum/viewtopi ... 5375#35375
Frothy