- Joined
- Oct 4, 2012
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I've been here ... reading ... lurking ..
Got something to question/discuss:
Will try to keep this reasonable in length:
Made a Porter a couple of times now, and I really like how it is: http://www.brewersfriend.com/homebrew/r ... lar-vortex
Had a very detailed comment on a score sheet from a contest suggesting that "... adding the roast late in the mash will help"
And then I commenced to doing some research and got into quite a bit:
- dark / roasted grains are almost fully converted in the malting process and really do nothing but steep in the mash anyway?
- with things like black malt and roasted barely, mashing will actually extract tannins in the mash (from the burnt husks), and bring them out in the boil, that results in astringency / harsh flavors?
- one can, a) add these types of malt at the end of the mash, when sparging (I batch), b) hot steep the grains (not above 170-175) and add to kettle or fermenter, or c) cold steep for 24 hours and then add to kettle or fermenter (<< some things to be done there to avoid wild things causing other issues if going to fermenter).?
So, what's been the experience with roasted barely, black malts, chocolate malts (?), etc.
How are you handling those in the brewing process?
MrBIP
Got something to question/discuss:
Will try to keep this reasonable in length:
Made a Porter a couple of times now, and I really like how it is: http://www.brewersfriend.com/homebrew/r ... lar-vortex
Had a very detailed comment on a score sheet from a contest suggesting that "... adding the roast late in the mash will help"
And then I commenced to doing some research and got into quite a bit:
- dark / roasted grains are almost fully converted in the malting process and really do nothing but steep in the mash anyway?
- with things like black malt and roasted barely, mashing will actually extract tannins in the mash (from the burnt husks), and bring them out in the boil, that results in astringency / harsh flavors?
- one can, a) add these types of malt at the end of the mash, when sparging (I batch), b) hot steep the grains (not above 170-175) and add to kettle or fermenter, or c) cold steep for 24 hours and then add to kettle or fermenter (<< some things to be done there to avoid wild things causing other issues if going to fermenter).?
So, what's been the experience with roasted barely, black malts, chocolate malts (?), etc.
How are you handling those in the brewing process?
MrBIP