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Author Topic: Mash or Grain "Tea"?  (Read 1869 times)

Offline davidgzach

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Mash or Grain "Tea"?
« on: May 29, 2013, 07:41:00 am »
I'm making an Alt for my German buddy and want it to be as authentic as possible.  It is supposed to get some dark grain for color.  Would you mash it or steep it and add post mash/pre-sparge?  Or something else?  Who's the Alt expert out there!

Dave
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Offline erockrph

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Re: Mash or Grain "Tea"?
« Reply #1 on: May 29, 2013, 09:24:00 am »
For my last alt I cold steeped my Carafa overnight then added it to the end of the boil. It worked quite well.
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Offline denny

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Re: Mash or Grain "Tea"?
« Reply #2 on: May 29, 2013, 09:32:13 am »
I've done it both ways for an alt and settled on mashing (although I often use Sinamar).  You use so little dark grain that it has virtually no impact on the mash.
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Offline davidgzach

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Re: Mash or Grain "Tea"?
« Reply #3 on: May 30, 2013, 09:59:54 am »
I'm thinking:

7# Pilsen Malt
3# Munich
3oz Chocolate or Roasted Barley (1.875% of grain bill)

I don't have any Black but I could pick up some next week if it makes a difference.

Thoughts?

Dave
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Offline denny

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Re: Mash or Grain "Tea"?
« Reply #4 on: May 30, 2013, 10:34:08 am »
Mash it all together.
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The best, sharpest, funniest, weirdest and most knowledgable minds in home brewing contribute on the AHA forum. - Alewyfe

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