I am looking to get mostly color from a dark roasted grain like carafa special III but would also like a bit of flavor to transfer to the final beer. When adding during the sparge I assume some flavor be transferred?
I have considered adding near the end of the mash but don't want to mess with my mash pH.
it is not a good idea. It is very difficult to transfer a bit of flavor to final beer. But if you try to do it, wish you luck.
Huh? I expect to get flavor but less than if I conducted my normal 60 minute mash with the roasted malt. For it not being a good idea, it seems that a lot of people do it will decent success.