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Is this too much Roasted barley?

Northern Brewer General
#1

Making an American Stout based on Jamil’s recipe. The original recipe calls for 500L black roasted barley, but I can’t get it at my LHBS. So, I’m upping the 350L Briess Roasted Barley that I can get.

Is this too much? I was even considering 1.75# of RB.

[size=+2]Jamil’s American Stout-2014[/size]
[size=+1]13-E American Stout[/size]
Date: 12/6/2014

Size: 5.75 gal @ 68 °F
Efficiency: 66%
Attenuation: 79.6%
Calories: 252.2 kcal per 12.0 fl oz

Original Gravity: 1.076 (1.050 - 1.075)
|========================#=======|
Terminal Gravity: 1.015 (1.010 - 1.022)
|===============#================|
Color: 34.37 (30.0 - 40.0)
|==============#=================|
Alcohol: 7.97% (5.0% - 7.0%)
|===============================#|
Bitterness: 64.2 (35.0 - 75.0)
|===================#============|

[size=+1]Ingredients:[/size]
15 lb (80.0%) 15 lb Standard 2-Row - added during mash
.75 lb (4.0%) .75 lb Chocolate Malt - added during mash
.75 lb (4.0%) .75 lb Crystal 77 - added during mash
1.5 lb (8.0%) 1.5 lb Roasted Barley - added during mash
8 oz (2.7%) 8 oz Brown Malt - added during mash
4.0 oz (1.3%) 4.0 oz Midnight Wheat - added during mash
1 oz (40.0%) 1 oz Columbus (15.2%) - added during boil, boiled 60 m
.5 oz (20.0%) .5 oz Nugget (13.3%) - added during boil, boiled 20 m
1 oz (40.0%) 1 oz Northern Brewer (9.9%) - added during boil, boiled 2 m
0.0 ea 0.0 ea WYeast 1728 Scottish Ale™

#2

First, I’m not a big fan of stouts, so take my opinion as just my opinion…

I did a 5- gallon batch with 4oz roasted malt, and it left the beer with a distinct ash-tray finish. I think 6x that amount would be too much, but perhaps that’s what you’re going for?

Mine was also in a completely different recipe. I learned there’s more to recipes than just hitting your style’s spec numbers in BeerSmith. Great learning experience; not so great beer.

#3

[quote=“JMcK”]First, I’m not a big fan of stouts, so take my opinion as just my opinion…

I did a 5- gallon batch with 4oz roasted malt, and it left the beer with a distinct ash-tray finish. I think 6x that amount would be too much, but perhaps that’s what you’re going for?

Mine was also in a completely different recipe. I learned there’s more to recipes than just hitting your style’s spec numbers in BeerSmith. Great learning experience; not so great beer.[/quote]

What roasted malt did you use? Black patent? Briess Roasted Barley or British Roasted Barley, and what lovibond rating? All with much different flavor characteristics. Curious as to what you used, specifically?
Thanks!

#4

With 1.5 lbs roasted barley you’re at 8%, that’s not excessive. Combined with the chocolate the total is 12% dark roasted which should be just fine.

#5

[quote=“Chinaski1217”]
What roasted malt did you use? Black patent? Briess Roasted Barley or British Roasted Barley, and what lovibond rating? All with much different flavor characteristics. Curious as to what you used, specifically?
Thanks![/quote]
It was just “Roasted Barley” 300L. I’m not sure the origin.

#6

This is the grain bill for my dry irish stout:

6 lbs Pale Malt, Maris Otter (3.0 SRM) Grain 1 66.7 %
2 lbs Barley, Flaked (1.7 SRM) Grain 2 22.2 %
1 lbs Roasted Barley (500.0 SRM) Grain 3 11.1 %

44 IBUs at 60 mins and 1084

Simple, dry perfection imho.

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