ATTN:Extract Brewers

[vance71975]

Hey all just thought i would share some information i got from Briess with everyone. If you can buy Briess extract in bulk at your LHBS this should help with recipe formulation. The Following is a list of the Grains in Briess Malt Extracts.With this list you don't have to fear using Dark Malt Because Now we know what is in it.I don't have the exact % of each malt used but this should improve our extract recipes because we know what grains are being used to make them.


CBW Pilsen Light Malt Extract.

Base Malt
Carapils Malt


CBW Golden Light Malt Extract

Base Malt
Carapils Malt


CBW Bavarian Wheat Malt Extract

Wheat Malt
Base Malt

CBW Sparkling Amber Malt Extract

Base Malt
Caramel 60L Malt
Munich Malt

CBW Traditional Dark Malt Extract

Base Malt
Caramel 60L Malt
Munich Malt
Black Malt

[vance71975]

So i thinking that the Dark Malt Extract would make a most excellent stout cause all you would really need to add would be some roasted barley and boom stout time!

[markaberrant]

Yeah, but how much do you add?

You could concievably make a fine stout with any of those extracts and nothing but roasted barley added.

[vance71975]

Yeah, but how much do you add?

You could concievably make a fine stout with any of those extracts and nothing but roasted barley added.


True True True

[seafra]

"Black" or "Black Patent" is a dark roasted barley. I'd be careful about adding more roasted malts.
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[BrewDog]

Actually, Roasted Barley is unmalted, while Black Patent Malt is malted.
That causes quite a difference in the roast character and hence in the end product.

Vance, you should get ahold of Sean, the vice president of our local home brew club "The Impaling Alers". He can get you in contact with the guy from Briess Malting who gave us the talk a few weeks ago. He can probably get more concrete percentages for you.

HTH-

[vance71975]

Actually, Roasted Barley is unmalted, while Black Patent Malt is malted.
That causes quite a difference in the roast character and hence in the end product.

Vance, you should get ahold of Sean, the vice president of our local home brew club "The Impaling Alers". He can get you in contact with the guy from Briess Malting who gave us the talk a few weeks ago. He can probably get more concrete percentages for you.

HTH-

nope the percentages Briess refuses to give out, they wont even tell the owners at larrys that.i am guessing that is because then we could reproduce their extract in all grain thus costing them money in extract sales.To me it just tells me that if i want to use dark extract i can all i need to do is avoid the grains already used to make the extract and that opens me up to making much better dark beers!

[Mikegobrew]

i am guessing that is because then we could reproduce their extract in all grain thus costing them money in extract sales.

I'd guess it's so you won't go in business and sell your own. Or give the info to another company for $. You wouldn't reduce it to extract if you were going to make it yourself.

[vance71975]

I'd guess it's so you won't go in business and sell your own. Or give the info to another company for $. You wouldn't reduce it to extract if you were going to make it yourself.

true but the homebrew shop has asked for me and the only info that briess will give out is what grains are used.

[beerking]

Actually, Roasted Barley is unmalted, while Black Patent Malt is malted.
That causes quite a difference in the roast character and hence in the end product.

Vance, you should get ahold of Sean, the vice president of our local home brew club "The Impaling Alers". He can get you in contact with the guy from Briess Malting who gave us the talk a few weeks ago. He can probably get more concrete percentages for you.

HTH-

In addition, roasted barley is roasted to about the same dark brown of coffee, where as black patent is BLACK. In fact, a taste of the grain will have a noted charcoal character, which the roast barley should not have.

[vance71975]

In addition, roasted barley is roasted to about the same dark brown of coffee, where as black patent is BLACK. In fact, a taste of the grain will have a noted charcoal character, which the roast barley should not have.
Cool cool so pretty much dark malt extract + Roasted Barley = Stout

[beerking]

Cool cool so pretty much dark malt extract + Roasted Barley = Stout

Correct. The dryness, and the coffee like character of a stout is due in large part to the use of roasted barley in the grist. You may find some brewers adding black patent as well, but that is optional, whereas roasted barley is pretty much required.

OTOH, a good robust porter pretty much requires use of black patent malt, and the use of roast barley in such a beer is less common.