UK Roasted Barley Oz
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 IBUs. Ferment with Wyeast 1084 Irish Ale Yeast. O.G.: 1.040.