If you were doing an Extract Stout recipe...?

[Franklin]

If you were doing an Extract Stout recipe...?
Would you use Pale malt Extract or dark malt Extract?

 

[tubby_shaw]

I personally would use pale malt extract and rely on speciality grains for the colour :thumb:

 

[Franklin]

OK :)
I suppose I thought that but wasn't sure.

 

[Screwy]

Pale Extract, plus steeped Flaked Barley and Roasted Barley

Cheers,

Screwy

 

[Franklin]

Pale Extract, plus steeped Flaked Barley and Roasted Barley

Cheers,

Screwy

You Can Steep Flaked barley????

 

[Screwy]

Pale Extract, plus steeped Flaked Barley and Roasted Barley

Cheers,

Screwy

You Can Steep Flaked barley????

May need some clarification on this, I always thought flaked barley should be mashed with base malt, however:

From John Palmers How to Brew

Flaked Barley Flaked unmalted barley is often used in Stouts to provide protein for head retention and body. Flaked barley must be mashed with base malt.

But in Brewing Classic Styles (dry stout) he includes flaked barley in steeping grains to add mouthfeel. I steeped flaked barley and roast barley years ago for a stout without any adverse effects.

Screwy

 

[Franklin]

fair enough. :)

 

[Aleman]

Yet another thing wrong in How to Brew

Flaked barley must be mashed to convert the starch to sugars. While you can steep it 'to provide mouthfeel' there is a danger that you will introduce a starch haze (not a problem in a stout) . . . there is also the possibility that the starch in the beer will provide food for certain bacteria . . . causing excessive carbonation.

If you do intend to steep flaked barley

1) do it in a stout
2) Drink it quickly

Personally its not worth the risk

 

[Screwy]

Yet another thing wrong in How to Brew

Flaked barley must be mashed to convert the starch to sugars. While you can steep it 'to provide mouthfeel' there is a danger that you will introduce a starch haze (not a problem in a stout) . . . there is also the possibility that the starch in the beer will provide food for certain bacteria . . . causing excessive carbonation.

If you do intend to steep flaked barley

1) do it in a stout
2) Drink it quickly

Personally its not worth the risk

From Briess Malts

Briess Flaked Barley the most popular flaked grain. Can be used in almost any ale or lager, but is essential to create Irish stouts, Imperial stouts, or English style brown ales. Ads a smooth, rich, creamy barley taste and plenty of body and mouth feel when mashed or steeped with even a small amount of malt. Ads very little color. Add a pound to stout, or a quarter pound to even the lightest ale.

And from The Brewhouse.com

Flaked barley; 2.2°L
smooth, grainy flavour
contributes little flavour, colour, or aroma
can be steeped for use in extract brews
produces tight, long-lasting head, increases body
may produce chill haze, so usually only used in darker beers (especially stout)

Screwy

 

[Aleman]

While you can steep it 'to provide mouthfeel'

. . .

If you do intend to steep flaked barley
1) do it in a stout
2) Drink it quickly

Which does not mean that it is best practice . . . Any grain that contains starch [should be mashed (possibly that should read must). Unconverted starch will create a permanent haze, and provide a food source for certain types of bacteria.

Yes it can be done, but I feel that brewers need to be aware of the problems and the risks . . . and also the fact that it is not best practice . . . In pale beers steeping of flaked barley should be considered a no no . . . despite what US Brewers think . . . it is certainly not commercial brewing practice here in the UK, due to the problems it causes with long term stability of the beers once packaged.

 

[jamesb]

Interesting, thanks Aleman.

I was aware of the haze problems but I didn't realise that starch was a veritable breeding ground for bacteria.

 

[Franklin]

Cheers for the info guys :)