Jamil's Irish ale

[Imakewort]

I would like to find some 350L Roasted Barley, unfortunately B3 and NB do not carry it or my LHBS, I have been Googling it and found only 2 places so far that carry it, any body knows a reputable shop that does on line.

[BYOHB]

Midwest sells a 275L-325L Light Roast.
http://www.midwestsupplies.com/products/ProdBySubCat.aspx?SubCat=11161&fd=1
They sell 1/2 lb bags also! Great for those specialty grains. And they crush small quantities for free.

And JZ's recipe is at the end of the color range at 17L. BJCP is 9L-18L, so for you, maybe even 2oz of 450L.
Looking at my color chart, I will be shooting for 12L-14L!

[Imakewort]

Thanks, Midwest has a huge amount of different grains. I plan on using them for most of my 5lbs and smaller orders, for base grains I buy 55 lbs sacks.
and BYQHB are you trying to make a smithwicks clone? That is a great Irish ale but I want to try Jamil's first. And does anybody have a suggestion for a lager yeast to use with Jamil's Irish ale?

[Whitebeard_Brewer]

Igor, you might also try Sunset Suds outta Fla, I emailed then on Thur, and their Roasted Barley is 300L. I also am getting ready to brew this beer.

[Imakewort]

my lager frig is going to open up next week. What would be a good lager yeast to use?

[BYOHB]

For the Red Ale, I would not. I would stick to the S04 or WLP004. I used S04 this weekend. First time for this yeast, so we'll see.

If you want to do a Lager, maybe an Octoberfest or a Vienna? For darker maybe do a Schwarzbeir?

BTW, I used 1.25oz of 500L Roast, ground fine in a 3.25 gal batch and so far it still looks to dark! So maybe 1.5oz - 2 oz in a 6 gal batch?

[Otterbrew]

Igor-
Mine did exactly the same thing, and I am planning to reduce by a 1/3 the next time. I beleive he commented on this in his book "Brewing Classic Styles". The beer was still good, but not what I had expected.
-Greg

[Imakewort]

I brewed it again but this time with light roasted barley and it came out OK, a little to sweet though. To cut down on the sweetness and dry it out I should lower the mash temp 2F.