New house Stout

[Dave Savoie]

New recipe

8 lbs American 2-row
0.75 lbs Black Roasted Barley
0.5 lbs Weyermann Carafa Special® TYPE III; Weyermann
0.5 lbs American Chocolate Malt
0.5 lbs Coffee Malt; Castle Malting
2.25 lbs Barley Flaked

1 oz Amarillo® (Pellets, 8.50 %AA) boiled 60 min.
1 oz Simcoe® (Pellets, 13.00 %AA) boiled 5 min.

Yeast : Fermentis US-05 Safale US-05
5.2 Mash stabilizer

Original Gravity 1.061
Terminal Gravity 1.015
Color 36.03 °SRM
Bitterness 47.3 IBU
Alcohol (%volume) 6.0 %

[Kyle]

wow that is alot of roasted barley, looking forward to trying it.

[Dave Savoie]

may sub out 6 Oz for some Carafa III

[Richard]

What do you get from flaked barley versus the same quantity of standard 2-row malt?

[Dave Savoie]

Flaked unmalted barley is often used in Stouts to provide protein for head retention and body. It can also be used in other strong ale styles

[Richard]

A little further search (Wikipedia ) suggested that it also provides a "rich, grainy flavour".

I may add some to my SUL-Stout; I want to try changing one ingredient per-batch on that to get a feel for the different contributions.

[Richard]

Incidentally I'm trying to clone this; without a doubt the best stout I've ever tasted:
http://www.ratebeer.com/beer/the-kernel ... 90/126190/

[Dean]

hints of LEATHER ....!?!?

[Richard]

lol.. I think maybe the reviewer got a bit carried away. It is very good though