Urgent Stout Help Required!

[Harto]

I'm doing a AG oatmeal stout. Recipe has 300g roasted barley in 23 litres (6.5% of grain bill). Going into brew kettle I'm really not getting that distinctive stout burnt taste. Will this come through later (ie stick with recipe) or should I add the rest of the roasted barley I've started steeping (200g)? 49 minutes left of boil! Thanks in advance!

 

[Harto]

Colour looks pretty good btwView attachment uploadfromtaptalk1453557138807.jpg

 

[MyQul]

Should be fine. I've got a Beamish receipe i've put on brewmate but have yet to do that has 6% roasted barley. I often do the Dry stout receipe from greg hughes book and that has nearly 9% RB and that has a very roasty taste till it starts to mellow after about 6 weeks conditioning

 

[Harto]

Thanks I'll let it ride then. Was already leaning that way- at least if I go with the recipe as written I've got a baseline to change for next time. Thanks again.

 

[MyQul]

Yeah, I'd just go with what you've got rather than chopping and changing half way through a brewday. If you want it to be more roasty just drink it young before it has a chance to mellow out

 

[clibit]

Guinness uses about 10% roast barley. For future reference, to give you an idea of what 10% does.