I have been using this 340L huskless roasted pearl barley from Chile in my last few stouts. I am not a fan of dark roasted barley ( 500L for example). This one lends a nice chocolate/coffee flavor that I absolutely love. I haven't yet tried combining it with chocolate malt. Anyone else out there using it? If so, share your experience please.
I got a 15lb bag of it and used it first in a oatmeal-milk stout...love at first taste. Was interested to try it again carafa I special but agree, totally chocolate upfront with then a wave of coffee in the finish. Honestly have had a bunch of people sampling it saying that was up there with their favorite stouts. Would be interested to share recipe...
Noticed it on a trip to my local HBS. Had never seen before so pulled out the phone and it looked promising so gave it a try. Haven't tried online yet but noticed that Rebel Brewer out of Georgia has it listed. I have used them before and never had a problem.
Another thing, I see it referenced as chocolate malt in some places and as barley that is de-husked then roasted (roasted barley) in others. The Patagonia website is not specific and seems to have it in it's own category.
Once it's roasted that dark (340L) the subtleties of the original barley variety are probably very hard to pick out...if it's dehusked it can't be too far from Carafa I Special...or most any roast barley of 340L for that matter...imho...but I'll probably try it anyway
