Page 1 of 1
Briess Special Roast
Posted: Wed Feb 29, 2012 3:03 pm
by DrPaulsen
Has anyone here ever used Briess' Special Roast malt? If so, what is it like?
I have a pound of it for some reason and am thinking of throwing some into a potluck beer this weekend, along with a smattering of crystal, honey, and aromatic malts and willamette hops.
Posted: Thu Mar 01, 2012 12:19 am
by davidw
The description that Briess offers for this malt is pretty spot-on from my experience. And were you to include the other malts you mention in a batch of beer I don't think that you would really be able to distinguish the characterstics of the Briess SR malt. YMMV.
Posted: Thu Mar 01, 2012 10:08 am
by davidw
From their website: Complex flavored Biscuit-style malt. With its characteristic and bold sourdough flavor, it will contribute an exciting layer of flavor to Nut Brown Ales, Porters and other dark beer styles.
I have never gotten "sourdough" from it used in brown ales or porter. My thinking is that using it with honey and aromatic malts their flavours would be predominant in such a beer, though, the biscuit may come through depending on the proportions used.