worry wort Posted March 1, 2019 Share Posted March 1, 2019 I wanted to have a first try and using grains and thought I'd start of easy with and Irish Red Ale, but it was too easy and instead of roasted barley I picked up malted barley by mistake. As its 55k back to the brew shop, and I know diddly squat about these matters, I need to ask, can I still make A brew with malted instead of roasted barley? the recipe called for APA, LDM and roasted barley and crystal malt. sorry for the myriad of inane simple questions, but after decades of KnK, this is a new world to me. Worry Wort Link to comment Share on other sites More sharing options...
Titan Posted March 1, 2019 Share Posted March 1, 2019 What was the ratio? Roasted barley will give a darker colour to the beer and impart some choc coffee flavours. Link to comment Share on other sites More sharing options...
Otto Von Blotto Posted March 1, 2019 Share Posted March 1, 2019 If it's a red ale the amount is probably quite small, like 50g or so. I doubt there would be any point using 50g of malted barley, which could be any number of different grains but is probably ale malt in this case which won't give the desired colour. If you're happy to brew it without roasted barley then do so but if you want it how it's intended then you may have to put it on the backburner until you go back to the shop next, at which time you can get the roasted barley. Better than making a huge trip for one thing Link to comment Share on other sites More sharing options...
Titan Posted March 1, 2019 Share Posted March 1, 2019 Oops read it wrong way round. Link to comment Share on other sites More sharing options...
BlackSands Posted March 1, 2019 Share Posted March 1, 2019 Perhaps you could try roasting the grain yourself? Link to comment Share on other sites More sharing options...
Ocean's of Ale- Posted March 1, 2019 Share Posted March 1, 2019 Irish Red Ale... l brewed some time back used 50g's of roasted barley. Personally l love the roast in amber's & dark brews. Link to comment Share on other sites More sharing options...
Ocean's of Ale- Posted March 1, 2019 Share Posted March 1, 2019 3 minutes ago, BlackSands said: Perhaps you could try roasting the grain yourself? Keep it for another day, grain is sooo cheap. Link to comment Share on other sites More sharing options...
Otto Von Blotto Posted March 1, 2019 Share Posted March 1, 2019 That would make it black patent or chocolate malt as those are made from malted barley. Roasted barley is unmalted. Link to comment Share on other sites More sharing options...
worry wort Posted March 1, 2019 Author Share Posted March 1, 2019 1 hour ago, Titan said: What was the ratio? Roasted barley will give a darker colour to the beer and impart some choc coffee flavours. it was 100gm crystal malt and only 50 roasted barley 1 hour ago, Otto Von Blotto said: If it's a red ale the amount is probably quite small, like 50g or so. I doubt there would be any point using 50g of malted barley, which could be any number of different grains but is probably ale malt in this case which won't give the desired colour. If you're happy to brew it without roasted barley then do so but if you want it how it's intended then you may have to put it on the backburner until you go back to the shop next, at which time you can get the roasted barley. Better than making a huge trip for one thing apart from the colour, would it greatly affect the taste? im figuring 50gm of anything wouldn't be a game-breaker. I just need to get a brew down on the weekend or I start to fall behind, and heaven forbid that happens lol. Link to comment Share on other sites More sharing options...
Hairy Posted March 1, 2019 Share Posted March 1, 2019 Is it a light or dark malted barley? Link to comment Share on other sites More sharing options...
Otto Von Blotto Posted March 1, 2019 Share Posted March 1, 2019 50g wouldn't really affect the flavour, not in my experience anyway. I usually use 70g black patent in my red ale and can't taste it. It's just there to deepen the colour. Link to comment Share on other sites More sharing options...
The Captain!! Posted March 1, 2019 Share Posted March 1, 2019 I’m at 35g of Black patent in my red rye. Can’t taste the coffee. At 50g I could though and it was still a very good beer. Roasted malt will definitely be less harsh than black patent in my experience. Link to comment Share on other sites More sharing options...
BlackSands Posted March 2, 2019 Share Posted March 2, 2019 15 hours ago, Otto Von Blotto said: That would make it black patent or chocolate malt as those are made from malted barley. Roasted barley is unmalted. Yeah, but it doesn't matter if it's just for colour adjustment only. And, as you say: Quote 50g wouldn't really affect the flavour, not in my experience anyway. I usually use 70g black patent in my red ale and can't taste it. It's just there to deepen the colour. Link to comment Share on other sites More sharing options...
Otto Von Blotto Posted March 2, 2019 Share Posted March 2, 2019 Yep exactly. When I use them in my lagers to get the more golden hue, I sometimes interchange them. Obviously flavour is unaffected since I'm only using about 10-15g. Link to comment Share on other sites More sharing options...
Recommended Posts
Archived
This topic is now archived and is closed to further replies.