Author Topic: late mash addition of dark malts and extract potential  (Read 695 times)

Offline goschman

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late mash addition of dark malts and extract potential
« on: October 15, 2013, 04:29:27 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?
« Last Edit: October 15, 2013, 04:32:46 PM by goschman »

Offline hopfenundmalz

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Re: late mash addition of dark malts and extract potential
« Reply #1 on: October 15, 2013, 05:20:29 PM »
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.
« Last Edit: October 15, 2013, 11:36:21 PM by hopfenundmalz »
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Offline goschman

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Re: late mash addition of dark malts and extract potential
« Reply #2 on: October 15, 2013, 07:48:05 PM »
Oh ok. Thanks for the explanation. So my OG should not change depending on when I add it to the mash?

Offline garc_mall

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Re: late mash addition of dark malts and extract potential
« Reply #3 on: October 15, 2013, 08:59:47 PM »
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.
In a Keg: Flanders Red Ale, Rye Altbier, Cascade/Topaz Pale
Fermenting: Flanders Red, Saison

Offline goschman

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Re: late mash addition of dark malts and extract potential
« Reply #4 on: October 16, 2013, 08:06:27 AM »
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...