Imperial Stout - too much roasted malt?

Discussion in 'Homebrewing' started by adamholl, Oct 31, 2017.

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  1. adamholl

    adamholl Devotee (357) Sep 5, 2009 New York

    Hi all -

    Wanted to pick your brains on whether the below is too much roasted malt for a stout. The recipe comes off of Jester King's site - it's their posted recipe for the farmhouse version of black metal stout, which they say to ferment with 3711. Putting the yeast selection aside - which I am still thinking through - I've never down a stout with quite so much roasted malt, between the roasted barley, chocolate, black malt, and carafa iii - just not sure if this should work out, or is overdoing it a bit. Any input is much appreciated, as always.

    77% Pale 2-Row
    5% Roasted Barley
    4% Chocolate Malt
    4% Black Malt
    2% Crystal 60L
    2% Crystal 120L
    2% Brown Malt
    4% Carafa III
     
    #1 adamholl, Oct 31, 2017
  2. premierpro

    premierpro Savant (1,060) Mar 21, 2009 Michigan

    Looks fine to me!
     
    #2 premierpro, Oct 31, 2017
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  3. EvenMoreJesus

    EvenMoreJesus Initiate (0) Jun 8, 2017 Pennsylvania

    It's certainly on the high end, but nothing outlandish. Could use some simplifying, IMO.
     
    #3 EvenMoreJesus, Oct 31, 2017
  4. MostlyNorwegian

    MostlyNorwegian Pooh-Bah (2,236) Feb 5, 2013 Illinois
    Pooh-Bah

    No complaints on this end.
     
    #4 MostlyNorwegian, Oct 31, 2017
  5. adamholl

    adamholl Devotee (357) Sep 5, 2009 New York

    Thanks all . . . have not brewed many stouts, and generally have not used patent AND roasted barley AND chocolate malts. Although I may not get super close to the actual JK beer (mostly due to their unique water makeup and house strains), it is a delicious beer and I'm very happy to try to end up in that ballpark. We'll see how this goes. Much appreciated!
     
    #5 adamholl, Oct 31, 2017
  6. NeroFiddled

    NeroFiddled Grand High Pooh-Bah (7,276) Jul 8, 2002 Pennsylvania
    Pooh-Bah Trader

    If I may add this on to the thread, isn't black patent really just basically burnt malt for adding color? It's kind of acrid, and more charred than roasty isn't it? And in this recipe is "Black Malt" black patent?
     
    #6 NeroFiddled, Oct 31, 2017
  7. EvenMoreJesus

    EvenMoreJesus Initiate (0) Jun 8, 2017 Pennsylvania

    I dislike Black (Patent) Malt something fierce. If this were my recipe (and I know that it's not), I'd nix the BP and Brown malt and up my Carafa, Chocolate, and Roasted Barley. I'd also up the crystal malt percentages, but, again, those are just my tastes.
     
    #7 EvenMoreJesus, Oct 31, 2017
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  8. NeroFiddled

    NeroFiddled Grand High Pooh-Bah (7,276) Jul 8, 2002 Pennsylvania
    Pooh-Bah Trader

    I am a huge fan of brown malt but for itself in other styles (mild, etc.) and I'd totally agree on that change.
     
    #8 NeroFiddled, Oct 31, 2017
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  9. adamholl

    adamholl Devotee (357) Sep 5, 2009 New York

    So maybe something like:

    75% Pale 2-Row
    6% Roasted Barley
    6% Chocolate Malt
    4% Crystal 60L
    4% Crystal 120L
    5% Carafa III

    ?
     
    #9 adamholl, Oct 31, 2017
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  10. Hanglow

    Hanglow Pooh-Bah (2,051) Feb 18, 2012 Scotland
    Pooh-Bah

    Black malt is a nice alternative to RB imo. Pale+Brown+Black = a great porter

    the 2% brown in your original post does seem pointless though with the amount of other roasted grains, so good idea to ditch it
     
    #10 Hanglow, Oct 31, 2017
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  11. GormBrewhouse

    GormBrewhouse Pooh-Bah (2,111) Jun 24, 2015 Vermont
    Pooh-Bah

    Black patent has its place in some of my stouts. I love the burnt, charred taste it lends and, at times, will us it with roasted barley for excellent results.

    The Carraffa III I have used but it's kinda weak in flavor for me. Still, for strictly dark color and less black malt effect, it works.

    Use whatever is best for you
     
    #11 GormBrewhouse, Oct 31, 2017
  12. EvenMoreJesus

    EvenMoreJesus Initiate (0) Jun 8, 2017 Pennsylvania

    I've always liked the Carafa malts because they impart great color without a lot of (any?) roasted character. This way, you can make a coal-black stout without it being overly roasty from the roasted barley (or black malt).
     
    #12 EvenMoreJesus, Oct 31, 2017
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  13. GormBrewhouse

    GormBrewhouse Pooh-Bah (2,111) Jun 24, 2015 Vermont
    Pooh-Bah

    An if that's what one wants , great. I love the scent, mouth feel and over all experience from BP.

    Brew on
     
    #13 GormBrewhouse, Oct 31, 2017
  14. adamholl

    adamholl Devotee (357) Sep 5, 2009 New York

    Just to close the loop - brewed the recipe as Jester King posted, and it is tasting great. Obviously not quite a clone, given the water and bugs that JK uses, but after 3 weeks in the bottle I've got to say that the flavors have come together nicely and it really is delightful. The yeast gives it some nice spice, but nothing overwhelming, and the malt bill would probably be very nice with an English strain as well.
     
    #14 adamholl, Dec 19, 2017
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