Milk Stout - roasted barley advice
Hey guys
I found a milk stout recipe on beersmithrecipies.com that I'm wanting to make but having trouble trying to work out the Roasted Barley part.
Beersmith has roasted barley at 591EBC but the lowest I can find is Bairds at 1100EBC.
The recipe is:
4.08 kg Maris Otter (5.9 EBC)
680.4 g Chocolate Malt (689.5 EBC)
226.8 g Roasted Barley (591.0 EBC)
453.6 g Milk Sugar (Lactose) (0.0 EBC)
42.5 g Fuggles [3.8%] - Boil 60 min
14.2 g Fuggles [3.8%] - Boil 30 min
1 pkgs Irish Ale (Wyeast Labs #1084)
should I use Bairds but a smaller amount? how much?
Any help would be appreciated.
Thanks!
Replies to This Discussion
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Permalink Reply by Crusader-Rob on
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roast Barley is Roast barley. Bairds or Gladfields will have pretty much the same affect.
Milk stouts tend to have higher roast content, due to the larger percentage of Lactose, which is unfermentable. so it balances out.
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