Roast barley in a Cascadian Dark ale

Postby martindisorder » Mon Oct 05, 2015 11:39

My local brewery produced a lovely Cascadian dark a while back using bavaria mandarina hops. It was a fantastic brew with subtle hints of roasty flavours with a big mandarin finish.

I have picked up the hops to try and emulate this beer but forgot the carafa 3 do you think i could get away with roast barley if i cold steep the grains or will the roast flavour be too intense from them leaving me with more of an American stout/porter?

If so ill just brew an AIPA with them.
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Re: Roast barley in a Cascadian Dark ale

Postby Kyle_T » Mon Oct 05, 2015 11:47

I ran out of Carafa once and just added some Roasted Barley to the sparge.

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Re: Roast barley in a Cascadian Dark ale

Postby martindisorder » Mon Oct 05, 2015 12:13

Kyle_T wrote:I ran out of Carafa once and just added some Roasted Barley to the sparge.

How did it turn out? I had a Cascadian Dark ale the other day that was far too roasty and i really didn't enjoy it thats my big worry
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Re: Roast barley in a Cascadian Dark ale

Postby Kyle_T » Mon Oct 05, 2015 12:14

The details are a little sketchy but I'm sure I used about 15% less and added when the mash finished, there I the review around here somewhere from Christmas.

Next Brew: AG#63.

Beer Brewed (2015): 136.4 Gallons
Beer Brewed (2016): 90.0 Gallons
Beer Brewed (2017): 20.0 Gallons
Beer Brewed (2018): 0.0 Gallons

First AG Brewed: 11.4.2013.
https://theessexbrewer.wordpress.com
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Re: Roast barley in a Cascadian Dark ale

Postby Aleman » Mon Oct 05, 2015 12:42

Cold steeping is probably the way to go.

2-3 times the amount called for in the recipe steeped in cold water for 16-24 hours, then liquid drained and added to boiler.

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