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Roasted barely bitterness

  • 02-09-2013 01:30PM
    #1
    Devi
    Closed Accounts Posts: 446 ✭✭


    Made my first stout a couple of weeks ago and although it turned out really well it leaves a quite bitter after taste from the roasted barley and black malt. Does this bitterness dissipate over time? And if so, how long should it take?


Comments

  • #2
    oblivious
    Registered Users, Registered Users 2 Posts: 4,381 ✭✭✭oblivious


    Devi how much did you use?


  • #3
    Tube
    Registered Users, Registered Users 2 Posts: 327 ✭✭Tube


    The short answer is yes it does.


  • #4
    Devi
    Closed Accounts Posts: 446 ✭✭Devi


    oblivious wrote: »
    Devi how much did you use?

    Extract: 250g Roasted Barley, 250g Black malt, 3kg of LME. Didnt realise how strong black malt was. Got the recipe from http://beerrecipes.org/showrecipe.php?recipeid=299


  • #5
    Carawaystick
    Registered Users, Registered Users 2 Posts: 8,779 ✭✭✭Carawaystick


    Devi wrote: »
    Extract: 250g Roasted Barley, 250g Black malt, 3kg of LME. Didnt realise how strong black malt was. Got the recipe from http://beerrecipes.org/showrecipe.php?recipeid=299

    That's a lot alright
    Never used black malt but I'd be using <300g roast barley and chic malt combined

    It does die down though, stout would take 6 weeks to condition or longer...


  • #6
    Devi
    Closed Accounts Posts: 446 ✭✭Devi


    Carawaystick wrote: »
    That's a lot alright
    Never used black malt but I'd be using <300g roast barley and chic malt combined

    It does die down though, stout would take 6 weeks to condition or longer...

    Thinking as much alright. Are all stouts bitter in the beginning?


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  • #7
    Carawaystick
    Registered Users, Registered Users 2 Posts: 8,779 ✭✭✭Carawaystick


    Devi wrote: »
    Thinking as much alright. Are all stouts bitter in the beginning?

    They are, but the dark grain gives an astringency like the bitterness of sloes or black tarry tea, rather than the bitterness of hops

    Worst case scenario, you'll need more bottles for your next brew while this one mellows/gets used up making cakes


  • #8
    Carawaystick
    Registered Users, Registered Users 2 Posts: 8,779 ✭✭✭Carawaystick


    Devi wrote: »
    Thinking as much alright. Are all stouts bitter in the beginning?

    They are, but the dark grain gives an astringency like the bitterness of sloes or black tarry tea, rather than the bitterness of hops

    Worst case scenario, you'll need more bottles for your next brew while this one mellows/gets used up making cakes


  • #9
    oblivious
    Registered Users, Registered Users 2 Posts: 4,381 ✭✭✭oblivious


    Devi wrote: »
    Extract: 250g Roasted Barley, 250g Black malt, 3kg of LME. Didnt realise how strong black malt was. Got the recipe from http://beerrecipes.org/showrecipe.php?recipeid=299

    yea its a bit, but not unheard of in american stouts. time will heal all :)


  • #10
    Devi
    Closed Accounts Posts: 446 ✭✭Devi


    Bottled today after 3 weeks in primary and had a taste, bitterness has subsided a good bit already since tasting it a week ago. OG 1.046 - FG 1.014. Really looking forward to this now.


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