Roasted barley

A wide variety of special malts are produced which impart different flavor characteristics to beers. These malts are made from green (malt that has not been dried) or finished malts by roasting at elevated temperatures or by adjusting temperature profiles during kilning. A partial Hst of specialty malts includes standard malts, ie, standard brewers, lager, ale, Vienna, and wheat caramelized malts, ie, Munich, caramel, and dextrine and roasted products, ie, amber, chocolate, black, and roasted barley. 

V2 pound crystal malt Vz pound roasted barley... 

This is a rich, dark brown, malty brew with very little hop presence. The relatively small quantities of chocolate malt and roasted barley come through very well in the finish. This is a good example of a 70 shilling Scottish Ale. This finished fourth in the Prairie Homebrewing Companions Scottish Ale competition. 

With this recipe, I was shooting to emulate a Black Hook porter light, smooth and quaffable. This beer has all of these characteristics. It may be a touch too roasty for a traditional brown porter. If you think so, you could eliminate the roasted barley. The hops are a bit untraditional too, but they were what I had on hand. Try substituting Perk or Fugles for the Hersbrucker. On the other hand, the judges at the 1993 March Mash Fest in Fort Collins, CO, liked it this way, because it took second place in the Black Ale category. 

V2 pound DeWolf-Cosyns roasted malt V2 pound DeWolf-Cosyns roasted barley 2V4 ounces Cascade hop pellets, 4% alpha, in boil 60 minutes... 

Make a 1 liter yeast starter 4 days ahead of time. This is a nice, thick, black stout with lots of roasted barley taste. Most of this was consumed at the office Christmas party, and no one complained of hangovers. 

Wiley (1945) reported for this oxazole the odor of pyridine and a similarity with that of 2,4-dimethylthiazole (M.9). According to Shibamoto (1977), this compound has a nutty and sweet flavor. After the analysis of volatile basic compounds derived from roasted barley, Harding et al. (1978) reported that the inclusion of 2,4-dimethyloxazole to ale resulted in a soapy after taste, presumably at levels above the recognition threshold. At a concentration of 5 ppm it has a green, fruity and blackcurrant flavor (Chemisis, 1987). 

Collins E. (1971) Steam volatile components of roasted barley. J. Agric. Food Chem. 19, 533-5. 

Harding R.J., Wren J.J. and Nursten H.E. (1978) Volatile basic compounds derived from roasted barley. J. Inst Brew. 84, 41-2. 

Shimizu Y., Matsuto S., Mizunuma Y. and Okada I. (1970) Studies on the flavor of roast barley (mugicha). VI. Separation and identification of 5-hydroxymaltol, maltol, 5-methylcyclopent-2-en-2-ol-l-one and other compounds. Agric. Biol. Chem. 34, 845-53. 

Wang P.S., Kato H. and Fujimaki M, (1969) Studies on flavor components of roasted barley. III, The major volatile basic compounds. Agric. Biol. Chem. 33, 1775-81. 

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