Roasted Barley is a staple in most stout recipes. Roasted Barley
provides a dry, grainy, bitter coffee-like flavor. The flavor is
concentrated. therefore, a small amount will give a distinguishable
flavor. 300 Lovibond.
Here is an interesting chocolate stout recipe!
by Mark Sullivan, Chesapeake Real Ale Brewers (CRAB)
Taken from "More Homebrew Favorites", by Lutzen & Stevens.
0.75 pounds Crystal malt (60 lov +, your choice)
0.5 pounds Roasted barley
0.33 pounds Black patent malt
4 lbs Dark DME
3.3 lbs Dark malt syrup
6 tsp Gypsum
1 oz Northern Brewer hops (7-11% AA)
8 tbsp Hershey's unsweetened cocoa
1.50 oz Fuggles hops (4-6% AA), seperated into 2 equal piles
One package Wyeast 1318; London Ale II
Steep grains in 2 gallons of 160 degree F water for 20 minutes.
Remove the grains and discard, and bring the water to a boil.
Remove from heat.
Add the extracts and the gypsum, and bring the wort back up to a
boil. Once it is boiling, set a timer for 60 minutes, and add
the Northern Brewer hops. Boil for 20 minutes, and add 0.75
ounces of Fuggles hops.After 30 more minutes, add the remainder of
the Fuggles hops. Boil for an additional 10 minutes and
remove from heat.
Pitch the yeast as standard. Primary fermentation should take
about 5 days. Secondary should take about a week. Prime
with 0.5 cup corn sugar and bottle. Age as needed.
This recipe is a bit extrapolated by me. The original syrup
listed to use was a hopped extract, but I have always preferred
adding my own hops. The first addition of Fuggles is my way
of compensating for the lack of hopped syrup.
Secondly, the yeast strain is my own addition as well. The
original recipe does not specify a variety to use, so I made the
decision. Pretty much any American or British strain would be
an acceptable substitution.
8/9/2010 – I am considering modifying the DK IPA kit to make a Cascadian Dark Ale. Can I just add a pound or so of black barley malt or similar with no further modifications?
Response From Homebrew Heaven: I wouldn't do it like that. Black barley is pretty bitter stuff. Try adding perhaps 1/4 lb of chocolate malt, and maybe (at most) 1/4 lb of roasted barley (not black barley). The chocolate malt will darken it quite a bit in itself. These specialty grains should be more than enough!See below for links to those products.
5/17/2010 – what is your phone number?
Response From Homebrew Heaven: We can be reached at (425) 355-8865Our toll free order number is (800) 850-2739
10/26/2009 – What is the shelf life of whole grain? How about crushed grain?
Response From Homebrew Heaven: It depends on the conditions of your shelf, of course! Cool and dry conditions are best.From a practal standpoint, grains can be stored uncrushed, in unopened bags for a year or maybe even more at room temperature. If it is crushed, perhaps 1/2 of that.All grains should be stored away from moisture, sealed, and especialy protected . . .
6/16/2009 – Specialty grain question: When the manufacturer recommends a percentage of grains to use (say, 5-10% of total grist) can you give me a good formula to use to help translate this for the extract brewers? --for example: making 5 gallons of beer using, maybe, 6lbs of extract...how much of a grain would 5-10% be? Thanks for the Q&A website lessons . . .
Response From Homebrew Heaven: A GOOD formula? Not really...only approximations because all-grain brewing efficiency varies from brewer to brewer. There is no exact relationship between all-grain brewing, and extract brewing. BUT, having said that...Here is a rough approximation:It might take 10 pounds of 2-row grain to produce a gravity that is equivalent to . . .
10/21/2008 – what is the difference between the Black Barley Malt (K16) and the Black Patent Malt (K15)? They both seem to read as they are the same.
Response From Homebrew Heaven: Roasted Barley gives off more of a Coffee flavor than Black Barley or Black Patent, Black Barley gives more of a Charred color, and slight smokey flavor. Black patent is kind of in the middle of the other two, as it will impart a darker color, but not as much smokey flavor.
1/26/2008 – I live about an hour (if traffic is good) from the address on your website. Do you have an actual store or is everything here based solely online?
Response From Homebrew Heaven: Yes, we have an actual brick-and-mortar store in Everett, WA. People actually walk in and buy stuff!Our address is:Homebrew Heaven9121 Evergreen WayEverett, WA 98204Heck, you can actually call us on the phone, too! It's 425-355-8865. A person will actually answer as long as it's business hours!
8/29/2007 – Where can I find a table that tells me which grains need to be mashed and which grains can just be soaked and rinsed?
Response From Homebrew Heaven: Best "table" I know of is our website categories. We put grains that need to be mashed in our "Brewing Grains" category, and those that only require steeping into our "Specialty Grains" category.
3/14/2007 – How long will cracked grains keep before their quality begins to diminish? For example, if I purchase them from you on Sunday, can I expect them to be perfectly fine to use the following Sunday? (I have some travel to do leading up to a brew day.)
Response From Homebrew Heaven: Much longer than that, provided they are kept dry. Some breweries actually crush their grain weeks, or even months ahead of when they need it.
11/5/2006 – I live in Seattle, can I come and pick up the bottles in Everett? Do you have a "brick and mortar" store?
Response From Homebrew Heaven: You sure can. It is literally made of bricks and mortar, in South Everett. Our address is:Homebrew Heaven9121 Evergreen WayEverett, WA 98204425-355-8865Hours are 10am-6:30pm Monday-Friday and 10am-5pm on Saturdaysand 10am-3pm on Sundays
5/9/2006 – I have noticed that all grain recipes often call for specialty grains. Am I supposed to mash the specialty grains with the base grains or do I add them after the mashing prior to the boil using a grain bag as I would if I were brewing an extract recipe?
Response From Homebrew Heaven: They should be mashed along with the base grains.
9/2/2005 – I am looking for whole grains with hull. Do you have this option available?
Response From Homebrew Heaven: Yes. Each grain has an "option" for uncrushed or crushed grains. It is selectable on our website.
4/4/2005 – Whats the best place to buy grain by bulk. 50 or 55 lbs sacks.
Response From Homebrew Heaven: Right here. Follow these two links. Once is for specialty grains, and one is for brewing grains, like 2-row etc. 50 and 55 lb sacks are available. Pricing depends on quantity ordered.
2/1/2005 – Where can I buy the hops to brew the beer? I live in Plainview, Texas....would love to brew my own. But, I need the ingredients to brew it. will buy your equipment, so....where can I buy the goodies to brew it?
Response From Homebrew Heaven: Right here! We have a large selection of hops, yeasts, grains and everything you need in the way of ingredients. Here is a link:A good way to get started is to choose one of our ingredient (recipe) kits. They get you started the right way!
1/29/2005 – what is "lov"?
Response From Homebrew Heaven: It stands for lovibond, a color rating scale. The higher the number, the darker the color.
11/15/2004 – I noticed in the specialty grain section that you recommend to remove grains from the wort (in extract brewing) around 170 degrees F. All the recipes I've followed have me boil the grains in the muslin bag for some time, then remove them. Any advice, reasons, knowledge know-how is greatly appreciated.
Response From Homebrew Heaven: There are a lot of old, crappy recipes out there. Bad advice also.Boiling grains is a BAD idea. Temperatures above 170 deg F will extract tannins from the grain. Tannins are the astingent taste you get when you bite into a grape seed. Nasty, and it can affect your beer in the same way.You will never find a commercial brewery that boils . . .
10/9/2004 – Hi! I have brewed a few batches of beer, and all have turned out well. I'm ready to move onto a more intermediate level. I've been reading about using strainers and "sparging" the grains when they're done steeping. I have the concept I think, but I was wondering if this step is even necessary if I'm using a nylon straining bag for the . . .
Response From Homebrew Heaven: With a loose straining bag holding specialty grains, it is not necessary. Sparging is normally only done in all-grain brewing (without the use of extracts) to increase the extraction from the grains.
9/25/2004 – I have a recipe that calls for cracked black patent, it that the same as crushed black patent?
Response From Homebrew Heaven: Exactly the same. We crush it for you if you like!
6/10/2004 – Since I am new to Homebrewing, what is the differnece between Light Crystal 20, 40, 60 etc? I assume that the 20, 40, 60 rankings mean the same for other styles as well like the medium crystal? Also, can you give me an example when you would want to use say the light crystal 40 instead of the 60.
Response From Homebrew Heaven: These are lovibond ratings that correlate to color, primarily. A low rating, like crystal 20 will add less color than a crystal 60, for instance. You can use these ratings to "fine tune" the color of your beer. Additionally, a higher rating means more carmelization of the grain, and the flavor changes as it gets darker. A dark crystal will . . .
1/2/2004 – How do I order grains in multiples less than a pound? ( i.e. 3/4lb, 12oz etc)
Response From Homebrew Heaven: We've now fixed our website. Click on "Options" and then you can select either pounds OR ounces! Remember, 1 pound = 16 ounces
7/17/2003 – How do you package grain for shipment?
Response From Homebrew Heaven: Typically, we heat seal it into clear plastic bags. If needed they are "double bagged" just in case.You can have it crushed, or uncrushed. We can either mix the grains together or package them separately. These are the "options" you see on the right side of the screen.
Order Gift Certificates
is currently empty