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Crisp Roasted Barley (700L)

So I cranked out an Imperial Stout a month or so ago and in the process used a much darker roasted barley than I’m used to at 700 versus 500. Also I utilized lighter roast malts as well to round it out. Long story short, I gave it a try from secondary and found it to be really darn smoky. Almost too much so. I was wondering if anyone else had used this darker barley and found the same thing in the finished result. For the record I used a pound of this to a standard batch. :cheers:

Nobody?

Snake,
I have used 700L in stouts although I prefer 300L-500L and I only usualy use 1/2 lb typicaly. A whole pound just sounds like a lot. I’ll bet it will be fine after you get used to the stronger flavor.

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