Author Topic: Adding roast flavor post primary?  (Read 2165 times)

Offline babalu87

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Adding roast flavor post primary?
« on: November 12, 2009, 10:07:06 AM »
Want a little more roast flavor/color in a beer that went into secondary last night (DAMN ME for not double crushing the grains this time!!!!!!

Initial thought:

Make a mini-mash of Roasted/Carafa. Boil/cool and add to secondary.
I really wont get much in the way of fermentables but was thinking of fermenting it out and then adding.
Jeff

On draught:
IIPA, Stout, Hefeweizen, Hallertau Pale Ale, Bitter

Primary:
Hefeweizen,Berliner Weisse, Mead

Offline tom

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Re: Adding roast flavor post primary?
« Reply #1 on: November 12, 2009, 10:12:29 AM »
I just did that. I had a Foreign stout that I wanted more roast in. I got a pound of roast barley and soaked it, then boiled it. I cooled it in the fridge and then added it to the keg until I got the roast I wanted. No worries about any fermentables.
Brew on

Offline babalu87

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Re: Adding roast flavor post primary?
« Reply #2 on: November 12, 2009, 10:17:43 AM »
Thanks for clarifying

I'll do a taste test on what volume and then add it.
Beer was 68 and flat when I sampled it. I'll cool and force carb a sample to see if it really needs it before adding anything but my head tells me it needs a little.

I'll definitely pour some samples and add by tiny increments to get it where I want it.

Fun hobby isnt it  8)
Jeff

On draught:
IIPA, Stout, Hefeweizen, Hallertau Pale Ale, Bitter

Primary:
Hefeweizen,Berliner Weisse, Mead

Offline rabid_dingo

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Re: Adding roast flavor post primary?
« Reply #3 on: November 15, 2009, 07:59:45 AM »
Would you boil or steep? Would there be a tannin threat?
Ruben * Colorado :)

Offline tom

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Re: Adding roast flavor post primary?
« Reply #4 on: November 15, 2009, 09:46:58 AM »
I steeped the grain and then boiled the wort. My stout was in a keg so I just added some cooled wort in portions until I got the roast I was looking for
Brew on

Offline snakeplissken

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Re: Adding roast flavor post primary?
« Reply #5 on: November 15, 2009, 02:00:32 PM »
I'd just add some coffee or espresso.
DAS BOOT DAS BOOT DAS BOOT

Offline ndcube

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Re: Adding roast flavor post primary?
« Reply #6 on: November 17, 2009, 05:54:48 AM »
I recently bottled an oatmeal stout that wasn't as roasty as I was hoping.  Wish I would have read this first.

Next time I'm going to try pulverizing the roasted grains instead of just crushing.

Offline central_wa_brewing

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Re: Adding roast flavor post primary?
« Reply #7 on: November 17, 2009, 09:27:18 PM »
I just did that. I had a Foreign stout that I wanted more roast in. I got a pound of roast barley and soaked it, then boiled it. I cooled it in the fridge and then added it to the keg until I got the roast I wanted. No worries about any fermentables.

Awesome!  I have a Sweet (too sweet) Stout that I would love to have more roast flavor.  I'm going to try this.  Hell yeah, thank you.

Offline corkybstewart

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Re: Adding roast flavor post primary?
« Reply #8 on: November 19, 2009, 03:44:36 PM »
Great topic.  A lot of times I want to make half of a 10 gallon batch dark, but I haven't steeped grains in about 14 years and was wondering what the best way to do it would be.  I could just steep X amount in a little water, boil and add to one fermenter.
I'd really just rather be brewing in sunny Carlsbad New Mexico

Offline babalu87

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Re: Adding roast flavor post primary?
« Reply #9 on: November 19, 2009, 03:55:44 PM »
Great topic.  A lot of times I want to make half of a 10 gallon batch dark, but I haven't steeped grains in about 14 years and was wondering what the best way to do it would be.  I could just steep X amount in a little water, boil and add to one fermenter.

Friend of mine does it with partigyle mashes
First would be say his IPA then the second runnnigs a Porter with either dark grains added to the mash or steeped in the kettle 
Jeff

On draught:
IIPA, Stout, Hefeweizen, Hallertau Pale Ale, Bitter

Primary:
Hefeweizen,Berliner Weisse, Mead