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shoreman
02/19/07 03:10 PM  
sparging roasted malt
In my ever quest to get the perfect brown color in a dubbel and brune, I used about 2% roasted malt and added it to the mash before I batch sparged per the advice of a well known american belgian-styled brewer.

Anyone done this, and did you get any roasted flavor from the grain?..I don't want the roast, but want the color. The color is great btw.

N8
02/19/07 04:17 PM  
Re: sparging roasted malt
I've used that technique quite often. I used chocolate malt, about a large hand full, crushed to a powder, then added it to the mash right before run-off. It gave a very nice reddish color, just what I was looking for. No flavor from the choco. malt was evident.

I've done that with pilsners as well. Added dark malt right before run-off for a dark lager, but with a light lager flavor.

DBear
02/22/07 07:52 AM  
Re: sparging roasted malt
Bros

I will be doing a mini/partial mash. Where in the process would I apply this technique?

N8 .. the extract Delirium Tremens is going great! At 4wks in primary FG is 1.011, OG ~1.072. Going to check FG again then cold condition secondary for 2 wks. When I tested FG the taste is a little fruity with a dry slightly hoppy finish. I can also taste alchohol but nothing crazy, I'm hoping cold conditioning and time will round it out. What CO2 amount for bottles do you shoot for(2-3)and do you reyeast?

SteveG
02/22/07 12:19 PM  
Re: sparging roasted malt
Interesting question. How much in the way of dark grains are you using? Cold mashing might make more sense in a partial mash scenario. Of course with no grain bed N8s, grind it to powder technique would not be for you here!
DBear
02/22/07 01:40 PM  
Re: sparging roasted malt
SteveG

Depending on what dark is, Dark grains quarter to a 3rd. What is cold mashing?

Cheers

 
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