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Continue to push the limit with roasted malt, and loving it.
Just did a "chocolate" bourbon with 30% "dark" roast malt.
Was clearly in stout territory during the mashing process, huge coffee/chocolate flavor profiles. Deep, dark, bitter, complex. This is going to age out wonderfully.
Also did a 7 grain bourbon (ALL THE GRAINS!!@!)
Roast Oat Malt, Biscuit Rye Malt, Caramel Barley Malt, Dark Wheat Malt, Flaked Rice, Briess Sorghum, and of course plain ol' corn.
This one was about 40% roast malt, again, though nothing as dark as the Midnight Wheat or Chocolate Malt in the other batch. Wow wow wow, amazing toasted nut flavor profile, roast toasty. Really didn't know what to expect with this batch, but it was 51% corn to keep it bourbon-ish.
I may need to just dump standard/pale malts from my repertoire, the complexity you get from the roasts is just really wonderful.
There were some old threads here and there talking about keeping the percentages on the low side. If you stay in the lighter roast category, I don't see why you couldn't go 100%, even in some of the mid-level roasts, 50% is in no way too much. Even on the very dark side, it's not at all "too much" at 20-30%.
I see absolutely no reason why you wouldn't just substitute caramel malt for 2 row barley in just about every situation, and yield a far better result.