Roast Barley, Im A Fan

[mje1980]

Never really used roast barley, but i used a small amount in a mild im drinking now ( must be ready to blow, i've been hammering it! ). I used it in the same amount of pale choc, and i find a nice mild roastiness, and a very nice dry finish. Colour is nice too. Next time im going to add some spec b to boost the crystal, though i still get nice caramel from the caramunich 3.

I plan on doing a pale mild with 5% or so carahell, and a touch of RB.

 

[Mayor of Mildura]

Yep Roast Barley is tops.

My current mild grist is:
3.50 kg Maris Otter (Crisp) (7.9 EBC) Grain 87.50 %
0.15 kg Caraaroma (Weyermann) (350.7 EBC) Grain 3.75 %
0.15 kg Munich I (Weyermann) (14.0 EBC) Grain 3.75 %
0.15 kg Pale Choc (thomas fawcett) (700.0 EBC) Grain 3.75 %
0.05 kg Roasted Barley (Joe White) (1398.7 EBC) Grain 1.25 %

Maybe not strictly authentic with the German malts but it works for me.

I used about 7% roast barley in my last stout that added a nice smooth roasty flavour. I'm tempted to up it next time.