to crush or not to crush... dark grain

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dan_the_frog

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Hello to all,

I have read that alots of peoples don't crush the dark grain( Black malt, chocolat malt, roasted barley, etc. ). If I want to do a stout, which have great amount of dark grain, should I crush them or not

Thanks

Danny
 
Hello to all,

I have read that alots of peoples don't crush the dark grain( Black malt, chocolat malt, roasted barley, etc. ). If I want to do a stout, which have great amount of dark grain, should I crush them or not

Thanks

Danny

What is occasionally suggested for dark roasted malts is adding the crushed (can't get anything from them otherwise!) just prior to the sparge; dark roasted malts are very acidic and can potentially swing the pH of the mash out of whack if the conditions are already on the low end. I've never had reason to do this, though Jamil has advocated this for his Dry Stout recipe, if memory serves.
 
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