cheezydemon3
Well-Known Member
well?
cheezydemon3 said:I had heard that black patent shouldn't be crushed.
I had heard that black patent shouldn't be crushed.
+1usfmikeb said:the kind of grains that come in liquid or dry powder form.
But it sure seems that you aren't going to get nearly as much color from it if you don't crush it. You just aren't going to have the same amount of surface area to extract the color from.
FWIW, this is the exact opposite of what I've heard JZ preach many times, that BP malt (or roasted barley), you really OVER-crush it (i.e. coffer grinder) to get the most color out.
But it sure seems that you aren't going to get nearly as much color from it if you don't crush it. You just aren't going to have the same amount of surface area to extract the color from.
FWIW, this is the exact opposite of what I've heard JZ preach many times, that BP malt (or roasted barley), you really OVER-crush it (i.e. coffer grinder) to get the most color out.
the_bird said:But it sure seems that you aren't going to get nearly as much color from it if you don't crush it. You just aren't going to have the same amount of surface area to extract the color from.
FWIW, this is the exact opposite of what I've heard JZ preach many times, that BP malt (or roasted barley), you really OVER-crush it (i.e. coffer grinder) to get the most color out.
Other than flaked malts and maybe torrified wheat, I'm not sure what would be accomplished by *not* grinding a malt. You want the starch inside, how else you going to get it!
Enter your email address to join: