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Author Topic: Mash Out Fiasco  (Read 3368 times)

Offline morticaixavier

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Re: Mash Out Fiasco
« Reply #15 on: June 27, 2014, 12:12:31 pm »
And for future reference, if you want to avoid adding much roasty notes to your wort, but still get a dark color, you can add the roasted grains right at mash out, if you would like, or you can just use Sinamar to color the wort in the boil.

Agreed as to all other points about the water - build from RO, if necessary, to get pH and RA dialed in.

to be fair to the OP that was what he TRIED to do

True, Mort, but the late add wouldn't have subjected the roasty grains to as prolonged of a mash time...in case mash temp is missed again.  Frankly, I have cold sparged with dark grains to avoid too much roast flavor in a dark beer or cold steeped the dark grains and added the cold "wort" to the boil in the last 10 minutes of the boil.  But I appreciate the focus here was on tannin extraction, which is pH and RA related for the most part...
I really like the cold steeping effect. I was unsure until I tried it, afraid it would not provide enough roasty goodness but it was perfect.

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