When to add specialty roasted malts for a schwarzbier?

[the_goat_Birdman]

Hi all,

Planning on doing a schwarzbier for a local competition, but I do not know how long to hold my specialty roasted malts in the mash for. I am using chocolate malt, roasted barley, and Carafa II. I am also doing a half batch, so there is very little of each grain. How long should I have them in for? The whole mash? or last 15 minutes?

 

[Josh Hughes]

I add for whole mash

 

[Josh Hughes]

And I use the carafa

 

[Megary]

I add for whole mash

+1

 

[dmtaylor]

The whole mash is standard, but if you want to minimize harshness from the roasted malts, you can also add them in the last 5-10 minutes of the mash. However, if you do this late "mash capping" technique, you also need to use roughly twice as much malt to get the same color because a shorter mash will extract less color, so if you don't increase the amount, you could end up with a red lager rather than a brown or black lager.

 

[ACBEV]

Also whole mash... But roast barley, while giving colour can be harsh.

if it were me brewing I'd go with...

40% Lager/Pilsner Malt
40% Munich Malt
10% Wheat Malt
5% Chocolate Malt
5% Carafa Special III

 

[Ward Chillington]

Yeah, full mash and no more than 5% if you are doing both chocolate AND roasted.

 

[The Brew Mentor]

Mash Cap for me with a fly sparge.
Batch sparge, I'd add with 15 min left to go.
And,.......you're brewing a beer for a competition never having brewed it before?
Good luck
Brian