I love stouts & porters, but have been very disappointed with my attempts for a couple of years. I make great IPAs, saisons etc, but all of my dark beers have a very weird astringent flavor to them. So, the my last attempt I tried something new and added the darker grains (black patent, chocolate etc) only for the last 10 minutes of my 60 minute mash and boom turned out fantastic! No off flavor, still roasty and the best stout I have ever made!
I'm not sure if this is a water chemistry issue and my PH is off or what, but this method seems to work. Anyone else ever try this? Also, any ideas as to what my issue with mashing these dark grains for 60 minutes could be?
I'm not sure if this is a water chemistry issue and my PH is off or what, but this method seems to work. Anyone else ever try this? Also, any ideas as to what my issue with mashing these dark grains for 60 minutes could be?