Biermoasta Posted May 25, 2011 Share Posted May 25, 2011 So I received my Irish Stout kit in the mail today. I'm going to make it this weekend using a can (1.5kg) of Light Malt Extract. I've got some roasted barley sitting around which I would like to use. I was thinking maybe steep about 80g of it to give a nice roastyness, but nothing over the top? Does 80g sound like too much, too little, or about right? Link to comment Share on other sites More sharing options...
Guest Posted May 26, 2011 Share Posted May 26, 2011 About 200g would give a nice roasty taste. Obviously I have no idea what you really like and you haven't provided the recipe so maybe best to go with your original thoughts then adjust it to suit your tastes next time. Link to comment Share on other sites More sharing options...
Biermoasta Posted May 27, 2011 Author Share Posted May 27, 2011 Thanks for the suggestion. The recipe is: 1.7kg Coopers Irish Stout 1.5kg Coopers Light Liquid Malt Extract ?? Roasted Barley make up to 23 litres and use kit yeast. Link to comment Share on other sites More sharing options...
Biermoasta Posted May 31, 2011 Author Share Posted May 31, 2011 Just though I would post an update. So I ended up making this stout on saturday to this recipe: 1.7kg Coopers Irish Stout 1.5kg Coopers Light Liquid Malt Extract 80g Roasted barley (steeped) to 23 litres and used the kit yeast Today I took a hydrometer sample, and ohh this stout tastes soo good already! [love] I just want to drink it directly from the fermenter! I'm pretty sure that once this brew is bottled it wont last long...[joyful] Link to comment Share on other sites More sharing options...
91abv_chris Posted June 1, 2011 Share Posted June 1, 2011 Sounds like you've got a nice one there, send me one :) An odd thing happened with my last stout, it got carbonated in such a way that it's impossible to pour! I get a half a cm of beer and a tall glass of very solid foam. Tastey foam, but still a LOT more foam than beer [pinched] I primed them in the bottle with plain sucrose, 3/4 of a teaspoon (about 3.7cc) per 12oz longneck. IDK, maybe I should prime with dex? Link to comment Share on other sites More sharing options...
Biermoasta Posted June 1, 2011 Author Share Posted June 1, 2011 The same happened to one of my beers, I think it must have been bottled too early (ie, not finished fermenting). I found that I can just place the bottles in the freezer and make them really cold then I can pour them without (or with minimal) head, then just allow it to warm up to drinking temperature in the glass.[cool] Link to comment Share on other sites More sharing options...
91abv_chris Posted June 1, 2011 Share Posted June 1, 2011 Interesting, I think I'll try that this evening. Possibly it wasn't quite finished, but it was in the fermenter for 3 weeks. I didn't track the gravity at the end as I should have, but maybe that was it. The basic recipe was all dark malt, half liquid, half dry. About 1.2kg total in 8.5 liters (a small experimental batch) Maybe some dex or light malt would have reduced it some? IDK Link to comment Share on other sites More sharing options...
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