thisjrp4
Well-Known Member
I read in Papazian's The Homebrewer's Companion that adding 1 oz of finely crushed black malt toward the end of the mash will reduce chill haze and astringent harshness in pale beers. He says that large commercial breweries in the US do this trick to their beers, which might explain why Anheuser Bush had a pile of dark grains along with other Budweiser ingredients on a beer documentary I saw on TV recently.
Has anyone done this? Does it improve the character of the beer? How fine do you crush the black malt, and when is it added?
Has anyone done this? Does it improve the character of the beer? How fine do you crush the black malt, and when is it added?