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late mash addition of dark malts and extract potential
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Topic: late mash addition of dark malts and extract potential
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Iliff Ave
Official Poobah of No Life.
Posts: 3965
late mash addition of dark malts and extract potential
«
on:
October 15, 2013, 11:29:27 PM »
Hey Guys.
I am preparing to brew what I call a "black ale" as my winter seasonal in a couple of weeks. For 5 gallons I use 1/2# each of pale chocolate and either carafa III or midnight wheat (depending on what the LHBS has). This beer has evolved from sort of an americanized ale version of a Schwarzbier so I am going for a dark color but pretty clean taste. I realize that probably doesn't make sense... For this batch I am considering adding the darker malts at the end of the mash; possibly with 5-10 minutes left.
My question is how do I approximate the extract potential of these malts when adding at the end of the mash or at the sparge?
I apologize if my terminology is incorrect. I know that Beer Smith has a lot darker malts with extract potential between 1.026 and 1.032 or so. Is there a way to estimate how much sugar I will get when adding these malts at this time? Should I just enter the figures at 1.000?
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Last Edit: October 15, 2013, 11:32:46 PM by goschman
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hopfenundmalz
Global Moderator
I must live here
Posts: 10026
Milford, MI
Re: late mash addition of dark malts and extract potential
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Reply #1 on:
October 16, 2013, 12:20:29 AM »
The starch has been carbonized and will not yield sugars in the mash. You get points for the OG, but those are not fermentable, giving a higher FG.
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Last Edit: October 16, 2013, 06:36:21 AM by hopfenundmalz
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Jeff Rankert
AHA Lifetime Member
BJCP National
Ann Arbor Brewers Guild
Home-brewing, not just a hobby, it is a lifestyle!
Iliff Ave
Official Poobah of No Life.
Posts: 3965
Re: late mash addition of dark malts and extract potential
«
Reply #2 on:
October 16, 2013, 02:48:05 AM »
Oh ok. Thanks for the explanation. So my OG should not change depending on when I add it to the mash?
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Fermenting: yellow
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garc_mall
Brewmaster
Posts: 858
[1892.9, 294.9deg] AR Lynnwood, WA
Re: late mash addition of dark malts and extract potential
«
Reply #3 on:
October 16, 2013, 03:59:47 AM »
Sparging works about as well as when you used to soak specialty grains in a gallon or so of water, so you will get the same amount of SG as you always do.
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Iliff Ave
Official Poobah of No Life.
Posts: 3965
Re: late mash addition of dark malts and extract potential
«
Reply #4 on:
October 16, 2013, 03:06:27 PM »
Thanks. Obviously I don't know much about this stuff. I kind of forgot that when I did extract batches that I could just steep crystal or dark malts...
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On Tap/Bottled: Hoppy Amber Lager, IPA, Red Rye, Spiced English Porter
Fermenting: yellow
Up Next: imperial pils, IPA
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late mash addition of dark malts and extract potential