Hi,
Im a bit of a forum lurker and have only started brewing this year. I got a few books on homebrewing at xmas and after reading them decided all grain was where I was going to begin. I brew in a 50L esky and batch sparge.
I have brewed a porter that was quite good imo, although the Heineken drinking wife said it tasted like an ashtray! A terrible amber ale that turned out like a horribly muddled up IPA (dry hopping it destroyed it lol), dr smurto's golden ale and a Brown Ale that I bottled today.
I am working on my 5th all grain brew which is a milk stout.
226.80 g Rice Hulls (0.0 EBC) Adjunct 1 4.0 %
4082.33 g Pale Malt, Maris Otter (5.9 EBC) Grain 2 72.0 %
680.39 g Chocolate Malt (689.5 EBC) Grain 3 12.0 %
226.80 g Roasted Barley (591.0 EBC) Grain 4 4.0 %
453.59 g Milk Sugar (Lactose) (0.0 EBC) Sugar 5 8.0 %
As for the chocolate malt, i was thinking of using a Pale Chocolate Malt (Bairds) EBC 500 - 800 to match the EBC of the Chocolate Malt in the recipe.
The recipe calls for 4% "Roasted Barley" 591 EBC.
All I have found so far from my usual online grain supply store is: Barley Roasted - Unmalted (Bairds) EBC 1300 - 1500.
A bit of googling has me thinking i might be able to substitute the Roasted Barley@ 591EBC with a carafa 2 or 3 at the same percentage, but all I have found online is the "Special" type.
If I use the carafa special at 4% should I get a taste of something similar just with less astringency? Or will I need more of it to substitute a roasted barley flavour in a milk stout?
If I were to use the Barley Roasted - Unmalted (Bairds) EBC 1300 - 1500 that I can source should I lower the percentage of it in the recipe to say 2%?
And finally, does anyone know where a roasted barley of 591 EBC or similar can be sourced in australia? (probably should have asked this first lol).
Sorry for so many questions, but im sure some of you who have experience with the grains will have the answers
Thanks.
Im a bit of a forum lurker and have only started brewing this year. I got a few books on homebrewing at xmas and after reading them decided all grain was where I was going to begin. I brew in a 50L esky and batch sparge.
I have brewed a porter that was quite good imo, although the Heineken drinking wife said it tasted like an ashtray! A terrible amber ale that turned out like a horribly muddled up IPA (dry hopping it destroyed it lol), dr smurto's golden ale and a Brown Ale that I bottled today.
I am working on my 5th all grain brew which is a milk stout.
226.80 g Rice Hulls (0.0 EBC) Adjunct 1 4.0 %
4082.33 g Pale Malt, Maris Otter (5.9 EBC) Grain 2 72.0 %
680.39 g Chocolate Malt (689.5 EBC) Grain 3 12.0 %
226.80 g Roasted Barley (591.0 EBC) Grain 4 4.0 %
453.59 g Milk Sugar (Lactose) (0.0 EBC) Sugar 5 8.0 %
As for the chocolate malt, i was thinking of using a Pale Chocolate Malt (Bairds) EBC 500 - 800 to match the EBC of the Chocolate Malt in the recipe.
The recipe calls for 4% "Roasted Barley" 591 EBC.
All I have found so far from my usual online grain supply store is: Barley Roasted - Unmalted (Bairds) EBC 1300 - 1500.
A bit of googling has me thinking i might be able to substitute the Roasted Barley@ 591EBC with a carafa 2 or 3 at the same percentage, but all I have found online is the "Special" type.
If I use the carafa special at 4% should I get a taste of something similar just with less astringency? Or will I need more of it to substitute a roasted barley flavour in a milk stout?
If I were to use the Barley Roasted - Unmalted (Bairds) EBC 1300 - 1500 that I can source should I lower the percentage of it in the recipe to say 2%?
And finally, does anyone know where a roasted barley of 591 EBC or similar can be sourced in australia? (probably should have asked this first lol).
Sorry for so many questions, but im sure some of you who have experience with the grains will have the answers
Thanks.