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Home Brew Forums > Home Brewing Beer > General Techniques > adding dark grains at vorlauf
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Old 05-29-2012, 10:50 PM   #1
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Default adding dark grains at vorlauf

In brewing better beer, Gordon Stong mentions that he adds his darker grains at vorlauf. I am brewing up a stout with some Brown Malt, Carafa III, Pale Chocolate and Chocolate malt. My question is do I mash the Brown and Pale Chocolate and add the others late or do I add all of them at vorlauf?

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Old 05-29-2012, 10:52 PM   #2
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WTF

That sounds wrong.....unless you vorlauf for a freaking hour and a half.
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Old 05-29-2012, 10:57 PM   #3
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For a 5 gallon batch with fly sparging, it should take almost an hour, so I suppose it could work.

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Old 05-29-2012, 11:09 PM   #4
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Quote:
Originally Posted by cheezydemon3
WTF

That sounds wrong.....unless you vorlauf for a freaking hour and a half.
Why would it be wrong and why vorlauf for 90 minutes?
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Old 05-29-2012, 11:24 PM   #5
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Well, it's not wrong and it works.

I've done it where we just add the grains at the end of the Sacc rest and give the grain bed a stir to incorporate the darker grains. Vorlauf and then sparge and you're good to go.

You'll get a bit less astringency from the darker grains this way.

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Old 05-29-2012, 11:58 PM   #6
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Quote:
Originally Posted by pcollins
Well, it's not wrong and it works.

I've done it where we just add the grains at the end of the Sacc rest and give the grain bed a stir to incorporate the darker grains. Vorlauf and then sparge and you're good to go.

You'll get a bit less astringency from the darker grains this way.
Didn't think I read that wrong....Mr. Strong kept it simple for folks like me:-). Any advice on the various grains I am using ?
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Old 05-30-2012, 05:21 PM   #7
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I read the OP as "dump dry grains on top, vorlauf"

Excuse me, but that is actually a bit different different than "end of sach rest, give a good stir"

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Old 05-30-2012, 05:50 PM   #8
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I think a lot depends on mash pH. Darker grains can lower pH too much and cause astringency problems but you can make water adjustments to mitigate this.

I did try adding the dark grains at vorlauf on my last stout and it worked out fine though. Next time, I'm going to try the full mash with chalk addition using the EZ Water calculator and see how it compares.

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Old 05-30-2012, 06:26 PM   #9
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Quote:
Originally Posted by cheezydemon3 View Post
I read the OP as "dump dry grains on top, vorlauf"

Excuse me, but that is actually a bit different different than "end of sach rest, give a good stir"
True, it is different but the OP didn't say what you read either.

Regardless, if you dumped the dry grains on top and didn't stir you've still got vorlauf and sparging to get colour out of them. A 30-45 minute sparge/lauter is plenty to extract a good amount of colour.
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Old 05-30-2012, 06:33 PM   #10
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Isn't the point here that dark grains don't need to do any conversion, so all you're doing is extracting the sugars (and color and flavor) from the dark grains the same as you are from the converted base malt? If vorlauf and sparge is sufficient to extract sugars and flavors in base malt, it's sufficient to do it in any malt. I'd guess that even a batch sparge would be fine.

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