New to brewing and desperately want to make a nice dry stout. I’d simply buy a NB all grain kit, but i don’t have any 5-gal equipment (yet), so i need to keep this to a 1-gal batch. I decided to divide NB’s Dry Irish Stout recipe by 5, substituting some grains so my ingredients on hand would match other planned recipes.
Here’s what the recipe calls for…
60-min MASH
– 6 lbs English Maris Otter
– 2 lbs Flaked Barley
– 1 lb English Roasted Barley
BOIL
– 1.5 oz Cluster (60 min)
… and here’s what i did…
60-min MASH
– 1.2 lbs Warminster Floor-Malted Maris Otter
– 0.4 lbs Flaked Barley
– 0.2 lbs Organic Roasted Barley
BOIL
– 0.3 oz Cluster (60 min)
Result: The (would-be) stout is brown, not black. After revisiting my ingredients, it looks like Organic Roasted Barley (300°L) isn’t really a good substitute for English Roasted Barley (500-600°L), at least not when it comes to colour. Otherwise the wort smells fine; it’s already bubbling fairly strong five hours after pitch.
Questions for you experts:
- Is the Organic Roasted Barley the culprit in why this didn’t turn out black, or did i mess up something else?
- Should this at least taste like a dry stout when it’s done?
- If i decide to try this again and still use the organic roast, should i use 0.4 lbs organic roast (twice the amount), or stick with 0.2 lbs organic roast and also add 0.1 - 0.2 lbs of something like Blackprinz to try to keep the flavors even and just darken the colour?
Thanks!