Grain ratios in stouts
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Dynachrome
Well-Known Member
Good question:
Does this help?
https://www.homebrewtalk.com/wiki/index.php/Diastatic_power
...also, check out the threads appearing at the bottom of the page.
Does this help?
https://www.homebrewtalk.com/wiki/index.php/Diastatic_power
...also, check out the threads appearing at the bottom of the page.
gr8shandini
Well-Known Member
Even simpler than diastatic power is the fact that roasted barley is some strong stuff. Any more than that and it'd completely overpower the beer.
A lot of people seem to try to get crazy with a dry stout but the classic ratio (70% pale malt, 20% flaked barley, 10% roasted barley) yields a perfect beer, in my opinion.
A lot of people seem to try to get crazy with a dry stout but the classic ratio (70% pale malt, 20% flaked barley, 10% roasted barley) yields a perfect beer, in my opinion.
You could make a dry stout without any flaked barley. Think what that would do to your ratios.
The ratio of flaked barley to roasted barley really has nothing to do with anything. The amount of roasted barley determines the color and flavor and since roasted barley is strongly flavored, we want only a relatively small amount of it or its flavor overpowers everything else in the beer. The flaked barley is to promote head production and retention. It could probably be replaced with flaked wheat. What would that do to the ratio of roasted barley to flaked barley?
The ratio of flaked barley to roasted barley really has nothing to do with anything. The amount of roasted barley determines the color and flavor and since roasted barley is strongly flavored, we want only a relatively small amount of it or its flavor overpowers everything else in the beer. The flaked barley is to promote head production and retention. It could probably be replaced with flaked wheat. What would that do to the ratio of roasted barley to flaked barley?
gr8shandini
Well-Known Member
Good point. In fact, the flaked barley is routinely replaced or amended with flaked oats.
I kind of think of it like this: Base malts are the fuel for the yeast and provide the backbone of the beer. Adjuncts (rice, corn, oats, straight sugars, etc.) are used to modify the body and/or mouthfeel. And specialty malts like roasted barley or crystal malts are kind of like the spices of the malt world - used in small proportions to add desired overtones to the malt profile.
I kind of think of it like this: Base malts are the fuel for the yeast and provide the backbone of the beer. Adjuncts (rice, corn, oats, straight sugars, etc.) are used to modify the body and/or mouthfeel. And specialty malts like roasted barley or crystal malts are kind of like the spices of the malt world - used in small proportions to add desired overtones to the malt profile.
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