Author Topic: Mashing dark/roasted grains versus adding to Vorlauf?  (Read 570 times)

Offline Saccharomyces

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Re: Mashing dark/roasted grains versus adding to Vorlauf?
« Reply #15 on: February 21, 2021, 09:57:03 PM »
I mashed Blackprinz with the rest of my grist today.  It was not much of a test, as I only used 2oz and Blackprinz is significantly less bitter than standard black patent malt.  The wort was very tasty going into the primary.