The Big Brew recipe for the Scottish Export 80 Shilling says Roasted Barley (300°L), but all the brewers supply sites have 500°L Roasted Barley. Chocolate is closer to 300°L; would that be better to use?
Hmmm . . FWIW, Weyermann roasted is 435 L. Honestly, I use a dab of crystal 60 with the Golden Promise in my Scottish 80 and wouldn’t change a thing.
I know . . not much help . . . :-[
I use an ounce of roasted barley for color only. ~500L I believe, but next time I might only throw it in at the sparge for color - I noticed a bit of roasty flavor this time 'round.
I may even skip it altogether. I pull a gallon or so of the first runnings and boil it down to get some kettle carmelization. That gives some color, although I could care less about the color as long as the flavor is there.
I would stay with the flavor of the roasted barley over getting the right SRM color with chocolate. Use less roasted if you want the color to be lighter.
I don’t recall Greg’s book calling for 300L roasted barley.
In fact I just looked it up.
Neither of the 80/- recipes (the “modern” 1991 or the 1850’s recipe) specifies a particular lovibond rating for the roasted barley. Actually, only the 1991 recipe utilizes roasted barley.
Not sure where the AHA got the 300L Roasted Barley? Either I have an older date edition, or they got their recipe direct form VPB and it differs from the book?