[Iliff Ave]

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?

[hopfenundmalz]

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.

[Iliff Ave]

Oh ok. Thanks for the explanation. So my OG should not change depending on when I add it to the mash?

[garc_mall]

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.

[Iliff Ave]

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...