I am new at the pro brewing side of things but have been homebrewing for over 7 years and I have a few questions about roasted malts. I was wondering what the max % or roasted malts that you would use in a large batch would be? I have a 5bbl system and I have scaled all of my recipes up to fit it but I kind of remember that roasted malts dont scale up correctly. My homebrew dry stout recipe has 10% roast barley and it is fantastic with that amount in it. If I scale it up to 5bbl and keep it at 10% roast barley will it be overly bitter or harsh? I was wondering what % everybody else is using in their stouts and other black beers. Thanks for the info!
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Roasted malts %?
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Originally posted by brewfun View Post10% is not too much roast barley. Mine is in that range and there are a lot of world class Stouts that have more.Ben Pugh
Meddlesome Brewing Company
Memphis, TN
Eclectic Ales
Memphis, Tn
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