Depending on the retail location, the maltster could be either Pauls Malt or Muntons. Please call the retail location you plan to shop with ahead to verify.
The classic grain associated with stouts, Roasted Barley is produced from unmalted barley 2 – Row Pilsen. Roasted at high temperatures to color ratings of 500 – 600L, the grain imparts dry, acrid bitterness while providing roast and coffee flavors to the finished beer. The roasted grain is often utilized to adjust color in lighter hued beers. In small quantities, Roasted Barley, combined with caramel malts, adds an overall deep red color to Irish Reds ales or India Red Ales.
Raw unmalted barley is roasted until it reaches its characteristic intense color. In brewing roasted barley is used to impart a "dry" bitterness to finished beers and is often used in the production of stout. Flavor contributions: coffee, intense bitter, dry.
To properly color 80– Scottish ale, specify Roasted Barley in a recipe at the rate of 1.5 – 3% of the total grist.
For Scottish or Irish Red styles, specify 1.5% of the grist to achieve the correct color while delivering a roasty facet to the finished beer. Small amounts, no more than a couple of ounces, added to Brown and Mild Ales provide nuttiness to both styles.
For a Dry Irish Stout, specify a recipe with 75.1% Pale ale Malt, 12.9% Flaked Barley, 6% Chocolate Malt, 3% Roasted Barley and 3% Pale Chocolate Malt. To further enhance the roasted grain notes in the finished beer, increase the alkalinity of the mash water with Baking Soda to reach nearly 300 PPM of alkalinity as CaCO3. Hop with a varietal of UK origin to reach 31 – 39 IBU”s. Ferment with Wyeast 1084 Irish Ale Yeast. O.G.: 1.040.