[gogreen437]

I'm going to be brewing a robust porter this weekend and it will be my first all grain using darker grains.  I'm sure this question has come up a ton, but should I add the black patent malt and the chocolate malt towards the end of the mash (like in the last 20 to 10 minutes) or mash it from the being with my base malt and my crystal malt (I'll be using maris otter for the base)?  I know that adding them later will reduce the harshness of the roast character, but is this counterproductive for the style? 

[denny]

I know that adding them later will reduce the harshness of the roast character, but is this counterproductive for the style? 

I think that's a question that only you can answer and the only way to know what you think is to try it.

[jaybeerman]

I think that's a question that only you can answer and the only way to know what you think is to try it.

+1

IMO, this idea is only usefull in certain situations, such as with water profile and/or mash ph issues.  If you find that your porter is too harsh, then you can look to recipe formulation (crystal and roast) and/or your water profile.  Porters that are too harsh will age fairly quickly and become very drinkable. cheers, j

[gogreen437]

Thanks for the responses!  I think I'll add them all at the beginning this time and go from there. 

[Jimmy K]

Thanks for the responses!  I think I'll add them all at the beginning this time and go from there. 

That's what I do. I don't try fixing problems that haven't occured yet.

[bluesman]

Thanks for the responses!  I think I'll add them all at the beginning this time and go from there. 

That's what I do. I don't try fixing problems that haven't occured yet.

I agree Jim...

The only time I would add roast malts late in the mash would be when I'm looking for a color adjustment without any significant chocolate, coffee or roast character, otherwise I will add them at the beginning of the mash.

If it turns out that it's too much roast character, then you'll have somewhat of a baseline to reformulate your recipe.

[skyler]

I think the style has a pretty broad interpretation. Whatever sounds tastier to your palate is what I would go for.