Pale Man Posted February 2, 2021 Share Posted February 2, 2021 I'm looking to brew a nice big stout and coming up with this so far. Anyone care to throw some thoughts, criticism, ideas. I'll probably ferment with Lallemand Nottingham x 2 pkts. Cheers Link to comment Share on other sites More sharing options...
ben 10 Posted February 2, 2021 Share Posted February 2, 2021 I'd throw some roasted barley or wheat in 1 Link to comment Share on other sites More sharing options...
Pale Man Posted February 2, 2021 Author Share Posted February 2, 2021 (edited) 27 minutes ago, Green Blob said: I'd throw some roasted barley or wheat in Instead of the eclipse wheat malt do ya think? Or is eclipse roasted wheat anyway Edited February 2, 2021 by Pale Man Link to comment Share on other sites More sharing options...
Hairy Posted February 2, 2021 Share Posted February 2, 2021 22 minutes ago, Pale Man said: Instead of the eclipse wheat malt do ya think? Or is eclipse roasted wheat anyway I think the Eclipse Wheat is a smoother, subtle black wheat. As GB mentioned, you may need some roasted barley to give you the roasted flavour profile. 1 Link to comment Share on other sites More sharing options...
Pale Man Posted February 2, 2021 Author Share Posted February 2, 2021 1 minute ago, Hairy said: I think the Eclipse Wheat is a smoother, subtle black wheat. As GB mentioned, you may need some roasted barley to give you the roasted flavour profile. Ah ok. No worries. What would be a good quantity to add? Link to comment Share on other sites More sharing options...
Hairy Posted February 2, 2021 Share Posted February 2, 2021 12 minutes ago, Pale Man said: Ah ok. No worries. What would be a good quantity to add? I would say somewhere between 300-500g should do it. I have never used Eclipse Wheat so you may get some roastiness from it. If you think you will then go for the lower end. 1 Link to comment Share on other sites More sharing options...
Shamus O'Sean Posted February 2, 2021 Share Posted February 2, 2021 14 minutes ago, Pale Man said: Ah ok. No worries. What would be a good quantity to add? I reckon 500-600g of Roasted Barley. Probably sub out some of the Aurora Malt to fit it in, or not. 1 Link to comment Share on other sites More sharing options...
Pale Man Posted February 2, 2021 Author Share Posted February 2, 2021 Thanks lads much appreciated. I did start off with roasted barley but replaced it with the wheat I didn't want any astringencey. I want a nice toasty stout so I guess I'll go back to the roast barley. Link to comment Share on other sites More sharing options...
ben 10 Posted February 2, 2021 Share Posted February 2, 2021 25 minutes ago, Pale Man said: Thanks lads much appreciated. I did start off with roasted barley but replaced it with the wheat I didn't want any astringencey. I want a nice toasty stout so I guess I'll go back to the roast barley. use both, the blacker and roastier the better for a traditional stout I think. Link to comment Share on other sites More sharing options...
Pale Man Posted February 2, 2021 Author Share Posted February 2, 2021 12 minutes ago, Green Blob said: use both, the blacker and roastier the better for a traditional stout I think. I agree. You've convinced me 1 Link to comment Share on other sites More sharing options...
Recommended Posts
Create an account or sign in to comment
You need to be a member in order to leave a comment
Create an account
Sign up for a new account in our community. It's easy!
Register a new accountSign in
Already have an account? Sign in here.
Sign In Now