Roasted Barley and Choc Malt?

[Bingshoe]

Hi All

Embarking on my 1st All rain Stout on Saturday loosley based on a Guinness.

Grain ratio is MO 65%, Flaked Barley 25% & Roasted Barley 10%.

I've masses of Choc Malt on hand and wondering if it would add anything to the taste if I added some or if a waste of time and to keep as is?

Many thanks

 

[Bru4u]

Roasted Barley is quite a bit more bitter and dryer than choc malt, have a look here
I made some myself yesterday, it's easy but do it when the missus is out.
Whole raw barley, 220 deg at least 2 hrs turning on baking trays every 20 mins, more towards the end.
I spotted they are harvesting here at the moment and picked up 50kg of malting barley, "quench". For 10 euro
I will make some choc malt today, same process, using whole malt and it just takes a bit less time.
You may end up with something closer to a porter if you don't use roasted barley.
Bru

PS. I stopped using feed grade barley as it is now sprayed off with round up a week prior to harvest to dry it out quicker, yummy

 

[Hawks]

As Bru4u has said, I don't think you can replace it, but I think you can mix them. I've used chocolate malt in a stout with great success, I generally do about 75% Pale, a mix of roasted barley, black malt and choc malt to around 10% then some crystal and some flaked barley and/ or flaked oats to make up the other 15%. :thumb:

Saying that if you are going for nearer Guinness, I think they just use roast barley - so depends what you are after I suppose.

 

[ncmcdonald]

Chocolate malt is less harsh in terms of the bitterness compared to roasted barley, if you are wanting to brew an Irish stout you definitely need the roast barley there.

If you did add some chocolate malt you can use the more caramel like flavour to balance out the roastiness (if that's a word)

If you have loads of it about I would suggest brewing something like a Porter next up.