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Old 02-06-2013, 02:20 AM   #11
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Quote:
Originally Posted by WesleyS View Post
Yep, midnight wheat or chocolate wheat will work. I've also had good success with adding a good portion of dark grains at the end of the mash. You get the color and not all the roasted flavor.
How much time left in the mash do you add?
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Old 02-06-2013, 02:33 AM   #12
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Quote:
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How much time left in the mash do you add?
I add it with about 10 minutes left.
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Old 02-06-2013, 12:43 PM   #13
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Carafa III or Midnight wheat malt. I love midnight wheat malt as it accomplishes two things...color and head retention.

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Old 02-06-2013, 12:52 PM   #14
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I add it with about 10 minutes left.
So if I add say 5 lbs of Carafa III in the last 10 minutes of my mash I would obtain lots of color and very little in the way of flavors, correct?
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Old 02-06-2013, 12:54 PM   #15
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A good idea for those dark grains is to use what you need in the mash too hit your necessary pH then cold steep the rest. This extracts color and flavor but little harshness. There is no or very little fermentables in dark roasted grains.
So with cold steeping, where/when do I add this liquid? Mash tun as part of strike water? I'd be worried about adding it to the boil kettle as I don't want it to thin the beer out. Is the water to grain ratio about the same when cold steeping (1-1.5 q per lb grain)?
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Old 02-06-2013, 12:55 PM   #16
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Swapped out the white wheat for Midnight wheat, thanks for that idea, all!

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Old 02-06-2013, 08:39 PM   #17
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So if I add say 5 lbs of Carafa III in the last 10 minutes of my mash I would obtain lots of color and very little in the way of flavors, correct?
Whatever you do, don't do that. We're talking on the order of 0.5 lbs. Using carafaIII for like 30-50% of your grain bill would not be a good idea.
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Old 02-06-2013, 08:43 PM   #18
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Weyermann's Sinamar. Color sin amar (no bitterness).

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Old 02-06-2013, 08:47 PM   #19
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You know you're gonna' hafta' show us this black gold when it's finished don't ya.

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Old 02-06-2013, 08:48 PM   #20
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Quote:
Originally Posted by tgmartin000 View Post

Whatever you do, don't do that. We're talking on the order of 0.5 lbs. Using carafaIII for like 30-50% of your grain bill would not be a good idea.
K well now I'm a bit confused. Ya see, adding that much carafaIII (5 lbs) brought the srm from like 34 to 55. So how does a brewery like Firestone walker go about getting an srm of 160 without adding crazy huge amounts of black malts.

Sinamar? Is this the answer?
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