From the HBD Archive
From: Mark J. Easter <easterm@ccmail.orst.edu>
Subject: Flavor profiles of roasted malts and barley
Date: 1992-03-09 17:38:44 GMT

Greetings;

Last week I brewed an all-grain scottish ale. The recipe
called for 2 oz of roasted barley and 3 oz of chocolate
malt. While waiting for the mash to complete starch
conversion I flipped through Papazian's and Miller's books
to find out what the relative contributions of these two
ingredients would be in the beer. Both books made
references to color (roasted barley contributes to a reddish
color and chocolate malt contributes a brown) however
neither discussed flavors much, other than adding bitterness
to the beer to complement the hop bitterness I have heard
from other HB'ers and through the HBD that roasted barley
adds a "dryness" to the beer, hence its use in dry stouts.
Can any of you enlighten me on the relative flavor profiles
of the various kilned malts and roasted barleys?

The beer I was brewing is supposed to mimic the Eugene,
Oregon Steelhead brewery's excellent Steelhead Amber ale, a
fine Scottish ale with a deep brown-amber color, lightly
hopped, with a biscuit nose and clean finish. If any of you
are in Eugene anytime soon you owe it to yourself to try
this ale!

Second question: Can anybody recommend a good
non-attenuative ale yeast for brewing English brown ales
and Scottish ales? I substituted Wy'east British
Ale yeast in the recipe as I was unable to get any detailed
information from my supplier on the subject.

I'll summarize the responses I get in a future version of
the HBD and let you know how the batch turns out. Please
send your responses directly to me. Thanks and I look
forward to the information.


Mark Easter
easter@fsl.orst.edu
easterm@ccmail.orst.edu


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