Run out of M/O

[cutnrun]

I am planning a brew of Sam Smith oat stout tomorrow. I was planning a 21l brew length that called for 3.4Kg of Marris.


I have 3kg left and my order from the for a new batch has been delayed and wont be here till Monday.

I have 3 choices...

1) Delay the brew till next weekend.
2) Brew shorter to use 3kg.
3) Add in 400 g of larger malt.

I think I would prefer to do option 3. I like a bit of an experiment and the more beer the better and i would prefer not to wait!! (I have a patience issue)

Can anyone see a problem with using such a small amount of larger malt; I can up the roasted malts to adjust for the colour drop.

Planned to Mash at 66 for 90min

Hopping with EKG and Fuggles

 

[markp]

Just top up with lager malt :thumb:

Have a good brew day.

Edit to add - I can't see you having any colour issue with the amounts of roast malt in a stout.
If you mash slightly lower at 64-65 degrees, the wort will be slightly more fermentable and the final drink will not be as sweet. I usually mash at this for stouts.....the lager malt will also help you get a slightly lower FG.

 

[cutnrun]

yahooooo :

 

[Wendy1971]

Couldn't you use wheat malt if you have any?

 

[Dunfie]

Just chuck in the lager malt - I doubt you will notice any difference.