Jdaught
Well-Known Member
I'm brewing an Irish stout this Sunday, for the first time, and am wondering what the majority of people are doing with the roasted barley. Where is the perfect level of dark coffee bitterness aquired? Full mash, added at vorleuf, steeped for length of boil, steeped at end of boil, or cold steeped and add tea to beginning or end of boil, or cold steep and add tea to fermenter after pasteurizing? I had originally planned, and purchased, the amount of roasted barley for a full mash, but after reading a couple articles on it becoming too astringent, if used in a full mash, I thought I would hit up the brewing minds and see where everyone else is having the best luck getting that perfect level of coffee flavor and bitterness that a good Irish stout should have without being astringent. Any advice would be grealy appreciated.