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Date: 26 Jul 2006 18:29:59
From: Sean
Subject: Korean roasted barley
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Hi all!
I recently bought a roasted barley that I know is not
specifically for brewing, well not beer at least. I've read that Korean
and Japanese folk brew a "tea" as a refreshing drink with/after meals.
It is, according to the label, roasted unmalted barley. I plan to try
it as tea soon to see what kind of flavor profile it might impart. It
looks like it might be around 225-250 deg L compared to the other
varieties of specialty malts in my freezer (including UK roasted
barley). It's relatively inexpensive (1.99 USD/#) and the Korean market
is alot closer than my LHBS. The product is also vacuum- packed and I'm
pretty sure it has good rotation/turnover at that store, so freshness
shouldn't be an issue.
Question #1: Is there a way to tell what the actual deg L by
qualitative analysis?
Just in case I like it and would like to be able to suggest a similar
"homebrewer's product" or have to make a substitution myself.
Question #2: Has anyone used this or a similar product?
I'll brew with it in any case as an experiment, but could use a
bit of insight, if available. Oh , I'm strictly AG, if it matters.
Thanks in advance,
Sean
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Date: 27 Jul 2006 03:22:05
From: John 'Shaggy' Kolesar
Subject: Re: Korean roasted barley
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On 26 Jul 2006 18:29:59 -0700, <s.mcnerney@insightbb.com > wrote:
> Hi all!
> I recently bought a roasted barley that I know is not
> specifically for brewing, well not beer at least. I've read that Korean
> and Japanese folk brew a "tea" as a refreshing drink with/after meals.
> It is, according to the label, roasted unmalted barley. I plan to try
> it as tea soon to see what kind of flavor profile it might impart. It
> looks like it might be around 225-250 deg L compared to the other
> varieties of specialty malts in my freezer (including UK roasted
> barley). It's relatively inexpensive (1.99 USD/#) and the Korean market
> is alot closer than my LHBS. The product is also vacuum- packed and I'm
> pretty sure it has good rotation/turnover at that store, so freshness
> shouldn't be an issue.
>
> Question #1: Is there a way to tell what the actual deg L by
> qualitative analysis?
You probably could get close, but it's going to be tough to get an
exact L rating just by eyeballing it.
> Question #2: Has anyone used this or a similar product?
If it's just roasted unmalted barley, it's a fairly common homebrew
ingredient in darker beers. A lot of stouts/porters use it. That's
assuming the Korean product is the same thing.
John.
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Date: 27 Jul 2006 03:48:08
From: Steve/Aus
Subject: Re: Korean roasted barley
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"John 'Shaggy' Kolesar" <spam@shagg.net > wrote in message
news:slrnecgcek.ihg.spam@weizen.shagg.net...
> On 26 Jul 2006 18:29:59 -0700, <s.mcnerney@insightbb.com> wrote:
> If it's just roasted unmalted barley, it's a fairly common homebrew
> ingredient in darker beers. A lot of stouts/porters use it. That's
> assuming the Korean product is the same thing.
>
>
> John.
It certainly wouldn't be of Korean origin because they don't grow the stuff
over there.
Their most popular beer 'Hite' is produced from Australian malt and is
fairly nice drop I might add.
Steve W (in Aus)
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Date: 27 Jul 2006 05:33:31
From: Sean
Subject: Re: Korean roasted barley
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John 'Shaggy' Kolesar wrote:
> On 26 Jul 2006 18:29:59 -0700, <s.mcnerney@insightbb.com> wrote:
> > Hi all!
> > I recently bought a roasted barley that I know is not
> > specifically for brewing, well not beer at least. I've read that Korean
> > and Japanese folk brew a "tea" as a refreshing drink with/after meals.
> >
> > Question #1: Is there a way to tell what the actual deg L by
> > qualitative analysis?
>
> You probably could get close, but it's going to be tough to get an
> exact L rating just by eyeballing it.
I think I'll try the tea and a couple of others (specialty malt
steeps) on the high and low side of roasts, keeping weights and volumes
equal and see how different they are. Just wanted to be certain that
there wasn't some better way.
> > Question #2: Has anyone used this or a similar product?
>
> If it's just roasted unmalted barley, it's a fairly common homebrew
> ingredient in darker beers. A lot of stouts/porters use it. That's
> assuming the Korean product is the same thing.
It seems so much lighter than what I have and realize that
there are a fairly wide array of roasts in just brewing grains. I'll
probably go with a small pilot beer just for kicks while making
starters or something.
Thanks gentlemen!
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Date: 27 Jul 2006 05:22:01
From: Sean
Subject: Re: Korean roasted barley
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Steve/Aus wrote:
> "John 'Shaggy' Kolesar" <spam@shagg.net> wrote in message
> news:slrnecgcek.ihg.spam@weizen.shagg.net...
> > On 26 Jul 2006 18:29:59 -0700, <s.mcnerney@insightbb.com> wrote:
>
> > If it's just roasted unmalted barley, it's a fairly common homebrew
> > ingredient in darker beers. A lot of stouts/porters use it. That's
> > assuming the Korean product is the same thing.
> >
> >
> > John.
>
> It certainly wouldn't be of Korean origin because they don't grow the stuff
> over there.
> Their most popular beer 'Hite' is produced from Australian malt and is
> fairly nice drop I might add.
> Steve W (in Aus)
Uh, this says differently
http://tinyurl.com/qh9yx
but it might be more for direct consumption or animal feed and not
malting.
Then again I don't believe everything I read either ;)
Sean
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Date: 27 Jul 2006 23:30:10
From: Steve/Aus
Subject: Re: Korean roasted barley
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"Sean" <s.mcnerney@insightbb.com > wrote in message
news:1154002921.719713.236900@m79g2000cwm.googlegroups.com...
>
> Steve/Aus wrote:
>> "John 'Shaggy' Kolesar" <spam@shagg.net> wrote in message
>> news:slrnecgcek.ihg.spam@weizen.shagg.net...
>> > On 26 Jul 2006 18:29:59 -0700, <s.mcnerney@insightbb.com> wrote:
>> It certainly wouldn't be of Korean origin because they don't grow the
>> stuff
>> over there.
>> Their most popular beer 'Hite' is produced from Australian malt and is
>> fairly nice drop I might add.
>> Steve W (in Aus)
>
> Uh, this says differently
>
> http://tinyurl.com/qh9yx
>
> but it might be more for direct consumption or animal feed and not
> malting.
>
> Then again I don't believe everything I read either ;)
>
> Sean
Yeah, from the url they grow 300K which by world standards isn't a lot. The
problem with south korea is they haven't got a lot of flat land for growing
cereal crops, it's very mountainous. When I was there, in the rural areas,
they were growing mainly fruit and vegetables, expecially vegetables and on
the hilly slopes they ran livestock, mainly bovine.(This is from my somewhat
limited exposure to rural s. korea) I would have to come to the conclusion
that the barley is grown for feeding stock over the winter period. I also
know for a fact that the malted barley used for their beer is mostly
Australian.
http://www.regional.org.au/au/abts/2001/w3/macleod.htm
Steve W (in Aus)
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Date: 29 Jul 2006 20:59:18
From:
Subject: Re: Korean roasted barley
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I actually used some of this when I lived in Saudi Arabia to make a
stout - there being no LHBS. I used somewhere around 1# to make 10 gal,
not dark enough, in my opinion, but everyone liked it. Of course, they
would have drunk anything that I brewed....
Roger
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Date: 30 Jul 2006 11:05:56
From: (East Bay) Phil
Subject: Re: Korean roasted barley
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Mugicha is delicious stuff. Japanese. Great in the summertime. It
has a taste vaguely reminiscent of watered-down coffee sans acidity and
harsh bitterness I know that sounds terrible, but I drink this all the
time in the summer.
Phil
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