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Topics - pehlman

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All Grain Brewing / Adding Dark Malts at Vorlauf?
« on: August 18, 2011, 03:17:09 PM »
I just got Gordon Strong's latest book (Brewing Better Beer) and he mentions adding the dark and roasted grains at the end of the mash during the vorlauf. I understand the concept, and how mashing without them keeps the water pH easier to control, as well as how you can get less harshness and tannins. But my question is with actually executing this...

Do you just add your dark grains to the top of the mash and run the vorlauf right over it? Or are you actually stirring these grains in there and then recirculating the wort? I think in my head I just imagine this not extracting that much color and flavor from the grains. But then again, I haven't actually tried it yet! :)

PS - Im still using a cooler for a mash tun so my vorlauf just consists of lautering into a pitcher and pouring it back over to top of the grain-bed.

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