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smellysell
11/13/10 08:11 AM  
Cold Mashing
Steve's post about what is really a hoppy beer was the first I had ever heard of this technique, so since I was up with a baby that doesn't want to sleep, I figured I'd do some research.

I found some info and plan to try this out on a doppelbock and a porter in the near future, but the info I could find was limited and contradictory (surprise, surprise).

Should I do this with any dark grains or just certain ones?

Do I need to adjust quantities due to low efficiency from cold mashing?

Any other pointers?

Thanks

SteveG
11/13/10 08:27 AM  
Re: Cold Mashing
I'd only had one grain recommended for cold mashing, that was Karafe Dehusked II. I used a pound, which of course for a very dark grain is a decent amount so maybe the answer to question #2 is yes. For a dopple a pound may be too much.

And keep in mind, "cold mashing" is like "cold fusion" in that it isn't really cold, just cold compared to the alternative. Cold mashing is actually done at room temperature. I have heard people say they've stuck the mash in the fridge over night. Sitting out on the counter is really whay you want. It extracts all the dark chocolateiness of the karafe, leaving behind the harshness. And never squeeze the grains! Be emotionally prepared to toss grains you know contain over a quart of liqour.

smellysell
11/13/10 11:58 AM  
Re: Cold Mashing
Thanks!

I thought the whole point of Carafa was that it didn't have the bitterness due to being dehusked?

Planning on a black rye IPA that I'll probably try this with too.

DanM
11/15/10 10:32 AM  
Re: Cold Mashing
I think the answer depends on your water.

I did a black IPA a couple months ago where I used the cold mashing technique sort of. I used about 1/4 of the Carafa my recipe called for in the regular mash, and 3/4 I soaked overnight in about a gallon of water. I also basically cold sparged the Carafa with a colander and another 1/2 gallon of cold water to get some extra color out of it. This technique worked well for me, but my water tends to lead to very acrid and burnt flavors using traditional mashes and roasted grain (even carafa special). I am lazy and I find it easier to monkey with the recipe rather than the water.

I did a Porter 2 weeks ago where I used half the chocolate malt in the mash, and the other half just in the sparge and that worked well too. A previous attempt with the same recipe but all the roast in the mash was far too astringent.

 
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