I'm putting my milk stout recipe together and basing it off of BCS milk stout. I was going to sub half of the black patent for roasted barley to try and give the roast character a little more depth. However My LHBS just started carrying Black roasted barly 500L and I was thinking of using this instead. Any one have any Idea how much of this I would sub for the black patent? I don't want it so roasty that its out of balance but from my notes on the last time I made this I felt like I could push the roast character up a couple notches. I've never brewed with black roasted barley so I'm going in a little blind.
Thanks
PB
