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Roast barley

PostPosted: Fri Dec 18, 2015 19:17
by boab44stout
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

Re: Roast barley

PostPosted: Fri Dec 18, 2015 19:35
by graysalchemy
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.

Re: Roast barley

PostPosted: Fri Dec 18, 2015 20:26
by robwalker
How much do you need to sub?

Re: Roast barley

PostPosted: Fri Dec 18, 2015 22:37
by boab44stout
I have about 400 grams of roast barley I have chocolate malt the recipe asks for 700 grams roast barley

Re: Roast barley

PostPosted: Fri Dec 18, 2015 22:40
by boab44stout
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

Re: Roast barley

PostPosted: Fri Dec 18, 2015 22:52
by graysalchemy
Acid malt in Guinness? never seen that recipe. If you have Choc I would use that its a lot less hash.

Re: Roast barley

PostPosted: Fri Dec 18, 2015 23:01
by boab44stout
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

Re: Roast barley

PostPosted: Fri Dec 18, 2015 23:16
by graysalchemy
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.

Re: Roast barley

PostPosted: Fri Dec 18, 2015 23:45
by Partial_to_Mash
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.

Re: Roast barley

PostPosted: Fri Dec 18, 2015 23:49
by boab44stout
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

Re: Roast barley

PostPosted: Fri Dec 18, 2015 23:53
by boab44stout
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:

Re: Roast barley

PostPosted: Fri Dec 18, 2015 23:55
by boab44stout
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