From the HBD Archive
From: oconnor@ccwf.cc.utexas.edu (donald oconnor)
Subject: roasted vs black barley
Date: 1992-03-10 17:37:32 GMT

There are 2 'roasted' barley grains (not malted) from breiss.
One is called roasted barley and the other black barley. i have
been mistakenly using roasted barley to add the dry acrid flavor
to stouts for several years. it is actually black barley that is
principly responsible for this. black barley is very dark, much like
black patent malt. roasted barley is lighter much like chocolate malt.
Chocolate malt adds a dark red hue to beer; i'm not sure what color
roasted barley adds, maybe the same.

Back New Search

The posts that comprise the Homebrew Digest Searchable Archive remain the property of their authors.
This search system is copyright © 2008 Scott Alfter; all rights reserved.