Roast Barley V's Black (patent) Malt

[SJW]

I have read the profile of Roast Barley & Black patent Malt, but i was wondering what ratio should i use in a Stout? My understanding is the Black Patent Malt is more for colour and the Roast barley give the big burnt/coffee taste.
In my Oatmeal Stout i want to put down next week i was not sure of the proportions. I dont know if anyone can help <_<

Ingredients Amount Item Type % or IBU
3000.00 gm Pale Liquid Extract (3 EBC) Extract 52.6 %
1000.00 gm Pale Malt (2 Row) US (4 EBC) Grain 17.5 %
500.00 gm Oats, Flaked (2 EBC) Grain 8.8 %
400.00 gm Caramel/Crystal Malt - 40L (250 EBC) Grain 7.0 %
300.00 gm Chocolate Malt (887 EBC) Grain 5.3 %
200.00 gm Black (Patent) Malt (985 EBC) Grain 3.5 %
200.00 gm Roasted Barley (1900 EBC) Grain 3.5 %
100.00 gm Barley, Flaked (3 EBC) Grain 1.8 %
60.00 gm Goldings, East Kent [5.0%] (90 min) Hops 20.8 IBU
0.50 items Whirlfloc Tablet (Boil 15.0 min) Misc
1 Pkgs SafAle English Ale (DCL Yeast #S-04) Yeast-Ale

 

[GMK]

IMHO

I would give the flaked barley a miss.
This looks like it will be big FES or a RIS.
It looks allright but you want to sub 1kg of LME for an extra 1kg of Ale Malt or Vienna (vienna should add to the malt profile/flavour)

Hope this helps...

 

[Jovial_Monk]

add some wheat malt or extract

Would try to add in another Kg ale malt and 500g amber malt. Mash the oats and leave the whirlflock for a lighter colored beer

Jovial Monk

 

[jayse]

<snipped>
I would give the flaked barley a miss.

I hope everyones sitting down.
Drum roll please :lol
I agree with GMK!. ......................now that doesn't happen everyday. :huh:

Everything looks good SJW, like what had been said already use as much pale malt as you can and try keep the extract under 60% of the fermentables.

How did that happen? am i dreaming? i really do agree with GMK :blink:
Cheers Jayse

 

[SJW]

Thnanks guys but GMK what is FES & RIS?