SpanishCastleAle
Well-Known Member
I've read that some like to add the dark roasted malts (and barley) late in the mash saying that it yields a smoother flavor. Anybody experience smoother flavor from late roasted-malt additions? How late in the mash do you add them?
I'm going to be making an Oatmeal Stout soon (w/ 1.5-2 lb flaked oats) and plan to do a B-glucan rest at ~110 F, then a 2-step Hochkurz mash after that (short rest at 145 F, then up to 160 F for the remainder). Not sure when is the best time to add the RB and Chocolate malt. Tentatively was going to add them as I'm infusing up to 160...but that rest at 160 will be at least 30 minutes, prob a little longer.
I'm going to be making an Oatmeal Stout soon (w/ 1.5-2 lb flaked oats) and plan to do a B-glucan rest at ~110 F, then a 2-step Hochkurz mash after that (short rest at 145 F, then up to 160 F for the remainder). Not sure when is the best time to add the RB and Chocolate malt. Tentatively was going to add them as I'm infusing up to 160...but that rest at 160 will be at least 30 minutes, prob a little longer.