Thanks Beersmith 2.0 ... But Now What?

[ArnieW]

I'm planning on brewing a Beamish Stout clone (BYO) tomorrow and received the grains a few days ago. I built the recipe on BeerSmith 1.4 and didn't notice a problem till I upgraded.

Thanks to the nice visual style indicators in 2.0 I noticed that the recipe colour was strangely high, even for a stout. So I went looking for the reason and found I ordered 330g of black patent malt rather than 45g!

All the grains are crushed in a bag. Short of going through and sifting the black malt by hand, anyone got any ideas to fix it? Will a higher mash temp and few IBUs less compensate or do I really need to get rid of the extras?

If I do need to sift, how do I tell black patent apart from roasted barley?

 

[bradsbrew]

Dont stress. If you post up the recipe people may be able to help more. black lends an "ashiness" to the flavour. I'd suck it and see.

Cheers

 

[ArnieW]

I did brew this the other day. I attempted to sift out some of the black patent malt and might have possibly halved it. Into the fermenter it tastes fairly burnt/acrid with little residual sweetness. I'll check it out as it ferments but I'm thinking of adding a little lactose to 'soften' the malt a little.

 

[Bizier]

You could try to "imperialise" it with extract and/or sugar to try to match the roast level to fermentables. You could also add some crystal to the mix. Beamish it will probably never be, but a good beer it may.

 

[felten]

Give it a few months of cold storage and I'm sure it will be great. ^_^

 

[ArnieW]

You could try to "imperialise" it with extract and/or sugar to try to match the roast level to fermentables. You could also add some crystal to the mix. Beamish it will probably never be, but a good beer it may.

I was intending to brew a 'session' stout so crystal is a good idea to sweeten it a bit. That way it should stay dry as well.

 

[ArnieW]

I was intending to brew a 'session' stout so crystal is a good idea to sweeten it a bit. That way it should stay dry as well.

A follow up on the stout ...

Once it had fermented and was lightly carbed, it tasted fine - no need to add anything to compensate for the extra black patent malt.