Author Topic: Adding Dark Malts at Vorlauf?  (Read 1162 times)

Offline pehlman

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Adding Dark Malts at Vorlauf?
« on: August 18, 2011, 03:17:09 PM »
I just got Gordon Strong's latest book (Brewing Better Beer) and he mentions adding the dark and roasted grains at the end of the mash during the vorlauf. I understand the concept, and how mashing without them keeps the water pH easier to control, as well as how you can get less harshness and tannins. But my question is with actually executing this...

Do you just add your dark grains to the top of the mash and run the vorlauf right over it? Or are you actually stirring these grains in there and then recirculating the wort? I think in my head I just imagine this not extracting that much color and flavor from the grains. But then again, I haven't actually tried it yet! :)

PS - Im still using a cooler for a mash tun so my vorlauf just consists of lautering into a pitcher and pouring it back over to top of the grain-bed.
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Offline Pi

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Re: Adding Dark Malts at Vorlauf?
« Reply #1 on: August 18, 2011, 03:23:02 PM »
I was wondering the same thing. To add to your question, do you crush the grain or add whole?
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Offline The Professor

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Re: Adding Dark Malts at Vorlauf?
« Reply #2 on: August 18, 2011, 03:26:24 PM »
Adding the dark grains at vorlauf has been my standard procedure for more than 10 years and I can say with confidence that it does not seem to matter whether you stir the dark malts in or just let them sit on top.  I've done it both ways and it seemed to make no difference.  
So these days I just put them in and leave them alone.

I always crush the dark grains.
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Offline pehlman

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Re: Adding Dark Malts at Vorlauf?
« Reply #3 on: August 18, 2011, 03:32:36 PM »
Ok cool. I will have to give it a try one of these days! Did you still notice a good amount of flavor and color make it's way into the wort?? Or at least a difference compared to mashing with the dark malts?
Beer: It's what's for dinner.

-Mike Pehl (Certified Cicerone TM)

Fermenting: Chocolate Rye Ale Please (C.R.A.P.)
                 Kern River "Citra" DIPA Clone
Drinking: All the lovely fall seasonal beers! My Favorites!

Offline Al Equihua

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Re: Adding Dark Malts at Vorlauf?
« Reply #4 on: August 18, 2011, 04:34:52 PM »
i crushed the grains too, and added at the end of vorlauf and above and get it "rinsed" just for a nice color in a brown ale...
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Offline narcout

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Re: Adding Dark Malts at Vorlauf?
« Reply #5 on: August 20, 2011, 04:25:11 PM »
I gave it try for the first time a few batches ago on a black IPA, only I added the crushed grains to the tun just before the (batch) sparge.  I got a lot of color and flavor from the grains, and the beer came out really well.  It also helped me keep my sparge pH in line.