Beer Forum

Hey All,

I'm using Jamils AMerican Stout recipe to start with as a baseline in the style. For Dark grains, he quotes using:

1 lb Black Roasted Barley 500
0.75 lb CHocolate Malt 420
0.75 lb Caramel 40

I felt like that might be a lot of roasted grain, so this is what I've decided to use for my 5 gallon all grain batch.

11.5 lb 2-row
0.75 lb corn sugar
1 lb Pale Chocolate 215 l
0.75 Black Patent 500 l
0.75 lb British Crystal 55 l

Im not sure what he means by black roasted barley. I guess it could be interpreted a couple ways, i took it to mean black patent....might be wrong though. I also thought I would add 5% sugar to make sure this big guy ferments out. I'll also be using chico ale yeast to get the attenuation down. Any big concerns on that grain bill?

Thanks for any input. I don't brew stouts often, so dark grains are new territory for me.

SRM comes out to be 31, and I'm going to bitter to 55 IBu with a single 60 miin addition.

I would try the recipe as is first.

His sweet stout uses 1lb black malt and 0.5lbs chocolate malt. I would have thought 1lbs black malt would be undrinkable, but as the recipe went, the roast turned out to be very well balanced with the sweetness, and if anything, it could have used a little more roastiness. So if I were you, I would try it as he suggests it, then adjust.

Black roasted barley is just that - roasted barley at a high lovibond. I have seen versions of this grain at 500 and 350L each.

Black patent is a different dark grain than roasted barley.