maui808

Recipes 

I have never heard of this before...

Alaskan Smoked Porter Recipe
From the Maltose Falcons website, 2003 Alaskan Smoked Porter recipe, "This beer utilizes one of my favorite techniques for softening the hard acidic edge found from heating your dark roast malts. The pound of chocolate malt was soaked overnight and then strained. The resulting liquid was then added at the very end to darken the brew and preserve the smooth chocolate effect of the black malt."

Anyone else soak their dark roast malts overnight to get rid of the acidic edge? How's it work?

Figbash

Recipes 

By soaking your grain overnight instead of steeping it a 170 degrees, you reduce the amount of tannins that leach out of the outer layer of the grain. That's what they are referring to as an "acidic edge".

Tom

Revvy

Recipes 

It sounds like it's similar to cold brewing (more like steeping) coffee.

SOme people do the same thing with their coffee for adding it in beer.

__________________

The Open Heart Surgery Recovery "Dramedy" continues!

Revvy's one of the cool reverends. He has a Harley and a t-shirt that says on the back "If you can read this, the bitch was Raptured. - Madman

I gotta tell ya, just between us girls, that Revvy is HOT. Very tall, gorgeous grey hair and a terrific smile. He's very good looking in person, with a charismatic personality... he drives like a ****ing maniac! - YooperBrew

maui808

Recipes 

Sounds interesting! I think I'll give it a shot on the chocolate grains for a partial mash porter coming up here pretty quick.