Irish stout question

[trapae]

I am going to brew O'Flaherty's Irish stout recipe next week as my 2nd all grain and am excited about it. My local home brew shop only has roasted barley 595 ( instead of 300) and chocolate malt 450 ( instead of 350). Anyone know if this will change the flavor adversely or just color?

Recipe:

6.00 lb Pale Malt (2 Row) US (2.0 SRM) Grain 64.86 %
1.00 lb Barley, Flaked (1.7 SRM) Grain 10.81 %
1.00 lb Cara-Pils/Dextrine (2.0 SRM) Grain 10.81 %
0.75 lb Roasted Barley (300.0 SRM) Grain 8.11 %
0.50 lb Chocolate Malt (350.0 SRM) Grain 5.41 %
1.00 oz Goldings, East Kent [5.00 %] (60 min) Hops 17.2 IBU

Thanks, t

 

[isleofman]

I recently had this problem with an Irish Red. I can't comment on taste, as it is still conditioning, but I can for color. Also I think my roasted barley was almost all for color. It called for a 6oz of 300 L roasted barley but I could only get a 435L. So I just did a simple conversion of:

6oz * 300L = 1800 Units ~~ 4.14oz = 1800 Units / 435L

So i reduced from 6oz to 4.14oz and color was bang on. FWIW...

 

[GuldTuborg]

In addition to color, the more darkly roasted a grain is, the more, well, roasted and (sometimes) bitter in flavor, too. If you only have access to darker roasts, you may want to reduce the quantity just a bit, and compensate with base malt. Anyway, that's what I would do, for what it may (or may not) be worth.

 

[trapae]

I adjusted it as follow upping the Flaked barley, and hops, and decreasing the carapils and chocolate malt. I also scaled it to 5.5gal. I didn't know carapils adds sweetness, thought it didn't give any flavor? Any opinions on the new recipe:

6 lbs 9.7 oz Pale Malt (2 Row) US (2.0 SRM) Grain 1 66.2 %
1 lbs 8.0 oz Barley, Flaked (1.7 SRM) Grain 2 15.0 %
13.1 oz Roasted Barley (595.0 SRM) Grain 3 8.2 %
12.0 oz Cara-Pils/Dextrine (2.0 SRM) Grain 4 7.5 %
4.8 oz Chocolate Malt (450.0 SRM) Grain 5 3.0 %
1.50 oz Goldings, East Kent [5.00 %] - Boil 60.0 Hop 6 27.6 IBUs
1.1 pkg Irish Ale Yeast (White Labs #WLP004) Yeast 7 -

Thanks,
T

 

[glugglug]

I think I would have left the flaked barley, and upped the pale malt.

 

[GuldTuborg]

I could be misremembering, but I think anywhere from 10-20% flaked barley is typical in Irish stouts. 15% should be well within the norm for good beer. Carry on.