I'm knocking together a stout soon and I need some advice please. The recipe (a partial mash) is only going to contain pale malted grain (munich maybe), roasted grain and flaked barley. And perhaps a tad amber grain. My question is should I use traditional roasted barley, or Carafa II, or both. I've never used Carafa so I don't know what to expect. I've read on this forum that Carafa II doesn't really impart a huge roastiness.