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I know what you mean, personally I can't stand amber. I've made porters etc with multiple roasted grains and they can get a bit muddy when they clash. These days I aim for a dominant grain with maybe a couple on backing vocals
I'm with you there - the indistinct muddiness is something I've had in a few previous dark beers. What changed my mind was the PKB approach to layered roasted malts. When the recipe hits the mark the whole is greater than the sum of the parts.
I always like about 10% roast in my stouts - but one thing I have discovered is at higher percentages reasonably fresh good quality roast barley is very important if you wish to avoid the acrid and ashtray type flavours
Roast that has been sitting in the cupboard or at the back of the homebrew shop for years is best taken to the end of the street and thrown at the first ford to drive past ;-)
Oat malt also sits well in a stout giving a lovely mouth feel and head but again freshish or at least well stored oat malt is best IMO.
You have inspired me guys I can feel a stout coming up!
Stout tasting coming up in winter then Chris ?
Currently thinking the Roast, chocolates, touch of black and some dark crystal.
Looks like I'll be round for some roast barley in the next week or so ...
Dropped the flaked?
Wheres your OG/IBU sitting at?
OK, I'm convinced, 10% Roast Barley it is.
No flakes, I've been off flakes for a bit now.
OG at about 1038 but wavering on the hops.
60 minute addition only to 35 BU but wondering if I go for something with some residual flavour like Sauvin or cascade (or a combo of them?)
I've rediscovered Fuggles this Autumn, they taste incredible in browns and stouts
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