UncleStavvy Posted July 2, 2020 Share Posted July 2, 2020 I've had a request to make a Southwark Old Stout. I dredged up an old post with a nice sounding recipe. Question is, what do I do with the roasted barley? I'm guessing it's a partial mash but what temp and for how long? 1.7kg OS Stout kit 1.5kg TC Amber Malt 300g Roasted Barley 1kg Dextrose Made to 20 litres and fermented with a lager yeast. Edit: Now I've had a sleep on it, perhaps the OS Stout kit will produce too high a bitterness level... Another option might be: 1.7kg OS Dark Ale beer kit 1.5kg TC Dark Malt 300g Roasted Barley 1kg Dextrose made to 20 litres and fermented at 15C with a lager yeast. [biggrin] Link to comment Share on other sites More sharing options...
Shamus O'Sean Posted July 2, 2020 Share Posted July 2, 2020 Looking at some of the Coopers Recipes you could just crack the roast barley and do a cold steep overnight in the fridge. Strain off the grains and boil the liquid for 5- 10 minutes to kill any nasties. Cool before adding to your fermenter. To my tastes, both of your options would produce a nice beer. 1 Link to comment Share on other sites More sharing options...
Lab Cat Posted July 2, 2020 Share Posted July 2, 2020 50 minutes ago, Shamus O'Sean said: Looking at some of the Coopers Recipes you could just crack the roast barley and do a cold steep overnight in the fridge. Strain off the grains and boil the liquid for 5- 10 minutes to kill any nasties. Cool before adding to your fermenter. I'd agree. I think you treat the barley as a steep - as you would any grains the Coopers recipes often use. I guess a mini mash is another term for the same thing? I've just done a 'brown' ale with the Dark as the base, Amber malt, the resulting beer is much nearer a Porter than a Brown, quite dark and roasty. I think the barley would put the Dark into Stout territory if you're worried about bitterness. Link to comment Share on other sites More sharing options...
ben 10 Posted July 2, 2020 Share Posted July 2, 2020 5 hours ago, Lab Cat said: I guess a mini mash is another term for the same thing? Nah, mini mash involves a malt with enzymes Link to comment Share on other sites More sharing options...
UncleStavvy Posted July 2, 2020 Author Share Posted July 2, 2020 9 hours ago, Shamus O'Sean said: Looking at some of the Coopers Recipes you could just crack the roast barley and do a cold steep overnight in the fridge. Strain off the grains and boil the liquid for 5- 10 minutes to kill any nasties. Cool before adding to your fermenter. To my tastes, both of your options would produce a nice beer. Ive gone very close to this with the dark ale I made the first time with Coopers comm yeast. Used the whole can of malt instead of half by mistake. It was very yummy....well it's all gone anyway, say no more! Link to comment Share on other sites More sharing options...
Pale Man Posted July 2, 2020 Share Posted July 2, 2020 I'm thinking you have to mash the roast barley, but you sure can just steep dark chrystal malt. Link to comment Share on other sites More sharing options...
UncleStavvy Posted July 3, 2020 Author Share Posted July 3, 2020 LHBS recommended either boiling water steep with cracked grains or cold water steep with cracked grains overnite Link to comment Share on other sites More sharing options...
Shamus O'Sean Posted July 3, 2020 Share Posted July 3, 2020 These are the Coopers recipes that use Roasted Barley Irish Red Ale - 50g Hot steep Mister Sinister - 300g Cold steep Robo Choc - 100g Cold steep Spirit of ANZAC - 50g Hot steep Trendy Trousers Amber Ale - 100g Cold steep 1 Link to comment Share on other sites More sharing options...
Pale Man Posted July 3, 2020 Share Posted July 3, 2020 5 hours ago, Shamus O'Sean said: These are the Coopers recipes that use Roasted Barley Irish Red Ale - 50g Hot steep Mister Sinister - 300g Cold steep Robo Choc - 100g Cold steep Spirit of ANZAC - 50g Hot steep Trendy Trousers Amber Ale - 100g Cold steep There ya go. I thought roasted barley still had to be mashed. Link to comment Share on other sites More sharing options...
UncleStavvy Posted July 3, 2020 Author Share Posted July 3, 2020 8 hours ago, Shamus O'Sean said: These are the Coopers recipes that use Roasted Barley Irish Red Ale - 50g Hot steep Mister Sinister - 300g Cold steep Robo Choc - 100g Cold steep Spirit of ANZAC - 50g Hot steep Trendy Trousers Amber Ale - 100g Cold steep I'll just go with the Mister Sinister recipe instructions. Looks like I'm going to have to ramp up a W34/70 starter for this and a fairly large one too. I've got the harvest from my previous starter plus the split trub from the lager. Should be able to get something going from that Link to comment Share on other sites More sharing options...
UncleStavvy Posted July 11, 2020 Author Share Posted July 11, 2020 Mixed up 200g dextrose in 2L and pitched the harvested yeast from the lager starter into that. it's not looking great. Is that amount of dextrose too much? Link to comment Share on other sites More sharing options...
Shamus O'Sean Posted July 11, 2020 Share Posted July 11, 2020 13 minutes ago, UncleStavvy said: Mixed up 200g dextrose in 2L and pitched the harvested yeast from the lager starter into that. it's not looking great. Is that amount of dextrose too much? That should be fine. It might take a while to see much activity. Link to comment Share on other sites More sharing options...
UncleStavvy Posted July 11, 2020 Author Share Posted July 11, 2020 i'll bottle the stout tomorrow but wont start the new brew until the starter is ready Link to comment Share on other sites More sharing options...
Beerlust Posted July 13, 2020 Share Posted July 13, 2020 On 7/4/2020 at 12:17 AM, Shamus O'Sean said: These are the Coopers recipes that use Roasted Barley Irish Red Ale - 50g Hot steep Mister Sinister - 300g Cold steep Robo Choc - 100g Cold steep Spirit of ANZAC - 50g Hot steep Trendy Trousers Amber Ale - 100g Cold steep The Irish Red Ale & Spirit of ANZAC recipes are older recipes in the DIY database, & only involve small amounts of roasted grain. There has been evidence released in more recent times that cold steeping roasted grains over longer periods can reduce astringency based issues that surface in the final beer when hot steeping these types of grains. So much so that quite a few commercial breweries now separately cold steep their roasted grains away from the main mash & then combine this separately created wort with the main mash wort at the beginning of boil. I would suggest this is why the more recent DIY recipes that involve roasted grains additions are now suggested to be cold steeped overnight. Cheers & good brewing, Lusty. Link to comment Share on other sites More sharing options...
Shamus O'Sean Posted July 13, 2020 Share Posted July 13, 2020 1 hour ago, Beerlust said: The Irish Red Ale & Spirit of ANZAC recipes are older recipes in the DIY database, & only involve small amounts of roasted grain. Probably more about getting a bit of colour in the brew too, rather than flavour, and or aiming for a dark beer. Although you could get the colour from a cold steep too. Link to comment Share on other sites More sharing options...
Beerlust Posted July 13, 2020 Share Posted July 13, 2020 50 minutes ago, Shamus O'Sean said: Probably more about getting a bit of colour in the brew too, rather than flavour, and or aiming for a dark beer. Although you could get the colour from a cold steep too. Yes, that too. 1 Link to comment Share on other sites More sharing options...
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