Joker_on_Jack
Well-Known Member
I am looking to do my first RIS soon and have been reading a lot about mash out additions or steeping the roasted grains at room temp for a day and adding them at the boil. I understand the concept and am interested to try it but I am wondering if it something you would want to do when you want roasted, heavy chocolate, and coffee flavors in the RIS. Also, do people who employ these techniques adjust for lost sugars at all or do they land the same OG as they would having them in for the full mash?
Thanks,
Thanks,