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dark malts on sparging

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hospter81:
Hello, if i want to do a porter style with all dark and crystal grains mashed on the sparging, can i neglect the acidification effect of those malts? if yes, i just take the effect of base malts and apply some phosporic acid to achieve a ph 5.2-5.4 on the mash tun?

do you have a better option?

thanks!

hopfenundmalz:
I cold steep the dark malts. I mash the base and crystal malts together,  just because that's similar to making beers with no roasted malts. Get the pH correct for the mash, and when it is converted and time is up, I transfer the liquid then vorlauf and sparge. Some also add the roast grains to the sparge and go with it.

kylekohlmorgen:

--- Quote from: hopfenundmalz on December 20, 2012, 07:57:08 AM ---I cold steep the dark malts. I mash the base and crystal malts together,  just because that's similar to making beers with no roasted malts. Get the pH correct for the mash, and when it is converted and time is up, I transfer the liquid then vorlauf and sparge. Some also add the roast grains to the sparge and go with it.

--- End quote ---

What kind of flavor difference do you get here? Significantly less acrid/roasty character?

I've been thinking about trying this with an existing recipe, but I want to make sure I account for it in my recipe.

hospter81:
definitely...it makes a more refined flavor...less toastes, more chocolate..

hopfenundmalz:
This will minimize the burnt/acrid flavors. You may need more roasted malts as this is a little less efficient on extraction. There is a section on cold steeping. In Brewing Better Beer, and Gordon Strong covers it well.

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