I brewed up barfdiggs matrimonial milk stout (the smaller OG version). Because of a mash pH issue I held back about 2 lbs of the roasted malts, which I believe in turn left me lacking some roastiness (at least to my taste.). This beer is super smooth and silky, I just need a touch more of the roastiness. I was think adding some coffee may add a little astringency to the beer (which may be complimentary in this case). Has anyone used any other techniques? Thanks.
Never tried it, but how about steeping some roasted barley in small amount of water, then boiling it down a bit to minimize dilution impact? Just trying to think of an alternate approach. The first thing that came to mind when I read your title was coffee.
Interesting idea. What about treating the roasted malt as many people do with vanilla beans and soak them in vodka?
If pH is an issue for you with this recipe, you could always have added the roasted malts to the mash after conversion is complete. Then during recirc and/or sparging you pick up the color and flavor. I did a dry stout this way last year, simply mashed only my base malt and the flaked barley. Added the roasted barley at the end and it came out great. Another option would have been to simply put the remaining malts in a grain bag and steeped them in the collected wort prior to boiling. Just like extract brewing. It works in all grain just like it did in extract brewing. I know it doesn't help fix this beer, but its good advice for dealing with pH issues and dark beers when water chemistry and water amendments aren't possible or your thing.
Lacto is present on grain husks. Fermented beer pH may provide some protection against infection, but I wouldn't risk it.
Sinamar might work (cold steeped Dehusked carafa special malt boiled down and cooled; Weyermann product), but it gives off a little bit of a burnt toast flavor (at least when I've used it in volume for black IPAs). Cold steeped roast barley or roasted grains boiled for a minute or two to sterilize might be a good alternative. Dry beaned coffee will work, especially if its a dark, roasty espresso roast.
Thanks for all the suggestions. I am going to try steeping some roasted barley first since I have it on hand.
