I'll be making a stout this weekend in preparation for St. Patricks day and I have a question about mashing roasted malts.
I've seem to remember hearing at one time that it is best to not add heavily roasted malts (ie. roasted barley, chocolate malt, black patent) until the last 10-15 of the mash.
Is this correct? If so, what is the benefit to waiting?
Thanks!
I've seem to remember hearing at one time that it is best to not add heavily roasted malts (ie. roasted barley, chocolate malt, black patent) until the last 10-15 of the mash.
Is this correct? If so, what is the benefit to waiting?
Thanks!