Short and Stout

Classification: stout, dry stout, Irish stout, all-grain

Source: Jeff Imes (Jeff.Imes@DaytonOH.ATTGIS.COM), r.c.b., 4/5/96

Basically, you'd get none of the roasted flavor from using flaked barley as you would by using roasted barley. I use both in my stouts, however, one is not a substitute for the other. I also use black patent malt and chocolate malt in my stouts. Just a little of all these (1/2 pound) will add boatloads to the final product. Also, don't forget the initial pale malt grains; I wouldn't want you to have a black beer with a gravity of 1.020. Add at least 6 pounds of pale malt to the grain bill and you'll be fine. Here's my Dry Stout recipe.

Quite dark, excellent head and lacework, nice and creamy mouthfeel, good roasted flavor, but not overly so.

Ingredients:

7# pale malt
0.5# roasted barley
0.5# chocolate malt
0.5# black patent malt
0.5# flaked barley
3/4oz. Northern Brewer (~8%AAU) for 60 min.
3/4oz. Fuggles (~4.5%AAU) for 30 min.
3/4oz. East Kent-Goldings (~3%AAU) for 10 min.
Wyeast Irish Ale Yeast

Specifics:

OG 1.046
FG 1.010