Well, I just found out my Irish son-in-law and a couple of his siblings (with spouses) are lobbing on me this Christmas and as one who has never targeted beyond 5 Lovibond I must now bite the bullet and start making black beers.
I have trawled this forum (and others) and found that I could try anything from the Stout as described in Jayse's recent treatise, to others that include the entire contents of the local HBS plus a few confections from Mums pantry. As I am essentially a KISS proponent, I shall follow the Jayse dictum, but (at last we come to the question!) can somebody please give me the definitive difference in flavour profile with using roast barley as against dark malts?
I have trawled this forum (and others) and found that I could try anything from the Stout as described in Jayse's recent treatise, to others that include the entire contents of the local HBS plus a few confections from Mums pantry. As I am essentially a KISS proponent, I shall follow the Jayse dictum, but (at last we come to the question!) can somebody please give me the definitive difference in flavour profile with using roast barley as against dark malts?