tag:blogger.com,1999:blog-8066877917844499643.post605298929656121061..comments2024-02-23T15:34:32.816-05:00Comments on The Mad Fermentationist - Homebrewing Blog: Scottish Stout - Adjusted and Re-BrewedThe Mad Fermentationist (Mike)http://www.blogger.com/profile/07379932734747507258noreply@blogger.comBlogger10125tag:blogger.com,1999:blog-8066877917844499643.post-50003011639101098102014-02-15T11:01:24.353-05:002014-02-15T11:01:24.353-05:00I can't find a direct citation for that, but I...I can't find a direct citation for that, but I've seen several mentions that they use either roasted barley or black malt for some of the color.The Mad Fermentationist (Mike)https://www.blogger.com/profile/07379932734747507258noreply@blogger.comtag:blogger.com,1999:blog-8066877917844499643.post-55055012315782702432014-02-14T14:03:51.307-05:002014-02-14T14:03:51.307-05:00The traquair house ale you mentioned in your post ...The traquair house ale you mentioned in your post definitely uses a bit of roasted barley (in addition to open fire caramelization) to add color and depth to the beer, same for their Jacobite ale. Zandrsnhttps://www.blogger.com/profile/10131715663025780991noreply@blogger.comtag:blogger.com,1999:blog-8066877917844499643.post-81894531410313566882014-02-13T10:35:20.345-05:002014-02-13T10:35:20.345-05:00Porter and Stout were about the only styles Scotti...Porter and Stout were about the only styles Scottish brewers used any dark malts in. Most of their beers were just pale malt, corn grits and caramel.Ron Pattinsonhttps://www.blogger.com/profile/03095189986589865751noreply@blogger.comtag:blogger.com,1999:blog-8066877917844499643.post-18628372175777776302014-02-13T10:32:16.289-05:002014-02-13T10:32:16.289-05:00I know peated malt isn't traditional, but I wa...I know peated malt isn't traditional, but I wasn't aware that the roasted barley bit was questioned (BJCP, Horst Dornbusch, Kristen England, Ray Daniels etc. all note that either roasted barley or black malt is/was a part of coloring some traditional examples of the style). <br /><br />Carastan is mid-30s SRM. Straight caramel. You could go Briess C40 or MFB CaraVienna, but there is no perfect sub.<br /><br />FG is 1.019, but it could actually use just a touch more body.The Mad Fermentationist (Mike)https://www.blogger.com/profile/07379932734747507258noreply@blogger.comtag:blogger.com,1999:blog-8066877917844499643.post-47229794070889267492014-02-12T23:44:11.714-05:002014-02-12T23:44:11.714-05:00Hey Mike, Just wondering about the Simpsons carast...Hey Mike, Just wondering about the Simpsons carastan malt. Can't find any info about it at all. What is the lovibond, and do you know a good replacement? Cheers!Zandrsnhttps://www.blogger.com/profile/10131715663025780991noreply@blogger.comtag:blogger.com,1999:blog-8066877917844499643.post-29531537035874527702014-02-12T10:31:34.903-05:002014-02-12T10:31:34.903-05:00What's the FG?What's the FG?Adam Mchttps://www.blogger.com/profile/04997591525333824001noreply@blogger.comtag:blogger.com,1999:blog-8066877917844499643.post-15592115762036563442014-02-12T07:04:58.612-05:002014-02-12T07:04:58.612-05:00I was hoping this was going to be about real Scott...I was hoping this was going to be about real Scottish Stout. Now they really are crazy beers.<br /><br />Scottish Ales do not - at least not any of the several thousands I've seen - contain roasted barley for colour. They were coloured with caramel.Ron Pattinsonhttps://www.blogger.com/profile/03095189986589865751noreply@blogger.comtag:blogger.com,1999:blog-8066877917844499643.post-76081858775490575232014-02-12T03:58:33.065-05:002014-02-12T03:58:33.065-05:00Great idea Mike. I'm with you on the inter-mal...Great idea Mike. I'm with you on the inter-maltster variance of malts. Have you ever had the chance to use Thomas Fawcett Amber or crystal malts? They are amazing (and I'm not too bias being a Yorkshireman ;) )<br /><br />I am definitely going to use the 'fermentor oak' trick soon.<br /><br />CheersAnonymousnoreply@blogger.comtag:blogger.com,1999:blog-8066877917844499643.post-43797032724684113372014-02-11T22:12:38.209-05:002014-02-11T22:12:38.209-05:00It grew out of the fact that Scottish ales traditi...It grew out of the fact that Scottish ales traditionally have a small amount of roasted barley for color. I actually find the flavor from roasted barley, chocolate malt, and black patent to be more dependent on the color (Lovibond) than whether or not the grain was malted.<br /><br />I try not to get too complicated with the roasted grains, too many and a beer tastes more generic. Picking one or two keeps things cleaner and more interesting in my experience.The Mad Fermentationist (Mike)https://www.blogger.com/profile/07379932734747507258noreply@blogger.comtag:blogger.com,1999:blog-8066877917844499643.post-54150980192755681182014-02-11T21:00:24.978-05:002014-02-11T21:00:24.978-05:00Mike, Scottish Stout is an amazing "style-col...Mike, Scottish Stout is an amazing "style-collision". I was wondering why no Black Patent or British Black Malt? When formulating recipe, what do you critique Roasted Barley versus Black Malt? Looking forward to the tasting notes.Anonymoushttps://www.blogger.com/profile/09815120389995461694noreply@blogger.com