Hey guys, had a concern/question that I was hoping someone could cover for me. I am sorry if this has been answered/covered in a previous post on this thread. I tried looking but didn't find anything.
So this past Tuesday my HBC covered Stouts as a beer style. We passed around commercial samples of each category in #13 and talked about brewing tips for the style in general. Many people mentioned to not add the dark grains until the last 10 minutes or so, as they add an unwanted bitterness to the sweet stout. I made this recipe before (mashing all the grains together) and did notice an unexpected bitterness to the beer, but it may have just been in my head too. These specialty grains also aren't "designed" to have extractable sugars in them, so we are mainly looking at the chocolate and roasted barley for color and slight flavor. How many agree with this practice of adding the "specialty" grains at the end of the mash?
The reason I ask is because I added all my grains (except base malt, flaked barley & oats) in one bag. They're mixed together well, so there is no picking or sorting optional. I was thinking of just compensating the sugars I would have gained from those grains with more base malt and adding the bag of specialties at the last 10 minutes for color and flavor extraction. Thoughts? Or should I just add everything to the mash for the 75 minutes?