Roast barley

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Roast barley

Postby boab44stout » Fri Dec 18, 2015 19:17

I'm thinking of making a Guinness clone but I'm running low on roast barley can I substitute it with black malt only have 400grams roast barley left and to late to order it now
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Re: Roast barley

Postby graysalchemy » Fri Dec 18, 2015 19:35

Some stouts do use black malt but Guinnless definitely is roasted barley. Black malt can be quite harsh. A better choice would be some chocolate malt if you had it.

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Re: Roast barley

Postby robwalker » Fri Dec 18, 2015 20:26

How much do you need to sub?
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Re: Roast barley

Postby boab44stout » Fri Dec 18, 2015 22:37

I have about 400 grams of roast barley I have chocolate malt the recipe asks for 700 grams roast barley
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Re: Roast barley

Postby boab44stout » Fri Dec 18, 2015 22:40

I need to substitute about 300 grams Rob I have chocolate. The annoying thing is I placed an order with malt miller and got some acid malt and some oat malt as I would like a decent Guinness clone
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Re: Roast barley

Postby graysalchemy » Fri Dec 18, 2015 22:52

Acid malt in Guinness? never seen that recipe. If you have Choc I would use that its a lot less hash.

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Re: Roast barley

Postby boab44stout » Fri Dec 18, 2015 23:01

I have a recipe in clone brew 2nd edition it uses acid malt to mimic the sour taste I'm gonna use chocolate malt in the guinees
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Re: Roast barley

Postby graysalchemy » Fri Dec 18, 2015 23:16

I dont think Guinness has been lambic for many a year though they say that is days of old it would have been. I did have a recipe that called for leaving a few pints to sit in the open for a few days and then add it back. I had a stout which was a bit lambic, unusual to say the least.

I would stick with the straight forward graham wheeler recipe.

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Re: Roast barley

Postby Partial_to_Mash » Fri Dec 18, 2015 23:45

I would go half and half chocolate and black I think. I don't find black harsh tbh. 300g chocolate will be pretty rich, 150 chocolate and 150 black nearer to Guinness I reckon.

Last edited by Partial_to_Mash on Fri Dec 18, 2015 23:49, edited 1 time in total.
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Re: Roast barley

Postby boab44stout » Fri Dec 18, 2015 23:49

I know the recipe your talking about with adding the soured Guinness I think you boil it to sanitize them add to fermenter I don't fancy that version as I've just lost a full batch of stout due to infection/autolilisis.
Will follow graham wheelers one and try acid malt on something else
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Re: Roast barley

Postby boab44stout » Fri Dec 18, 2015 23:53

Think it's sad what they have done to Guinness I used to drink pints of the stuff can't wait to get some on the go :drink:
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Re: Roast barley

Postby boab44stout » Fri Dec 18, 2015 23:55

Well I'm gonna do a brew Sunday I hope as I have everything I need even whitelabs Irish ale yeast I'm post some pics and the grain bill and bullion hops
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