Roast Malt = Roast Barley?

[wildschwein]

Roasted malt and barley beverages go back a long way and were traditionally used as a substitue for coffee in times of hardship or war rationing. Caro and Ecco beverages at the supermarket are the descendants of these poverty inspired coffee substitues. Although, these drinks are actually pretty good.

As to Guinness making a different product for the German market, I'm sure it's more than possible. However, German purity laws are only a problem if you're trying to sell a product called "bier." If you sell something called ale or stout, or porter or anything like that, purity laws don't apply, as far as I know, and any non-malt adjuncts are acceptable. Correct me if I'm wrong here.

 

[voota]

I'm pretty sure that there is no specially brewed Guinness for German markets, Guinness is very hard to find over there... I only saw it in one bottle shop in Berlin (the belgian extra version), as well as one or two irish pubs (Guinness Draught). I personally hope it stays that way.

 

[SJW]

Just back on the RB and Black malt side of things. I have messed about with both these and find it hard to tell any real difference. It stands to reason that the Black Malt will impart slightly more burnt flavours and prduce a darker beer as the EBC is higher. This is my latest recipe and I can't wait to give it a crack.

Stout
Foreign Extra Stout

Batch Size: 25.00 L
Brewer: Stephen Wright
Boil Size: 32.05 L Asst Brewer:
Boil Time: 75 min Equipment: Keg Beer
Taste Rating(out of 50): 0.0 Brewhouse Efficiency: 75.00
Taste Notes:

Ingredients

Amount Item Type % or IBU
5000.00 gm Pale Malt, Ale (Barrett Burston) (5.9 EBC) Grain 76.34 %
500.00 gm Barley, Flaked (Thomas Fawcett) (3.9 EBC) Grain 7.63 %
400.00 gm Black Malt (Thomas Fawcett) (1300.2 EBC) Grain 6.11 %
400.00 gm Chocolate Malt (Thomas Fawcett) (1000.8 EBC) Grain 6.11 %
250.00 gm Crystal Malt - Dark (Thomas Fawcett) (350.0 EBC) Grain 3.82 %
75.00 gm Goldings, East Kent [5.00 %] (60 min) Hops 35.3 IBU
0.50 items Whirlfloc Tablet (Boil 15.0 min) Misc
11.00 gm PH 5.2 Stabilizer (Mash 60.0 min) Misc
1 Pkgs Nottingham (Danstar #-) Yeast-Ale


Beer Profile

Est Original Gravity: 1.061 SG
Measured Original Gravity: 0.000 SG
Est Final Gravity: 1.015 SG Measured Final Gravity: 0.000 SG
Estimated Alcohol by Vol: 6.04 % Actual Alcohol by Vol: 0.00 %
Bitterness: 35.3 IBU Calories: 0 cal/l
Est Color: 102.0 EBC Color: Color


Mash Profile

Mash Name: Single Infusion, Medium Body Total Grain Weight: 6550.00 gm
Sparge Water: 13.61 L Grain Temperature: 15.0 C
Sparge Temperature: 75.6 C TunTemperature: 15.0 C
Adjust Temp for Equipment: TRUE Mash PH: 5.4 PH

Single Infusion, Medium Body Step Time Name Description Step Temp
60 min Mash In Add 15.00 L of water at 76.8 C 68.0 C
10 min Mash Out Add 10.00 L of water at 90.0 C 76.0 C

 

[SJW]

Might change the choc for Carafa Special III in the above recipe.

 

[brettprevans]

why not split it and have 200g of both. I like a little choc grain in my stouts so its personal preference. i think it adds to the background flavour rather than actually giving a choc taste.

 

[SJW]

why not split it and have 200g of both. I like a little choc grain in my stouts so its personal preference. i think it adds to the background flavour rather than actually giving a choc taste.

Good idea. I understand the theory behind the Carafa Special but I am yet to determine any great diff between Carafa Special, RB and Black Malt. Its all good stuff though.

Steve