herman2011
Active Member
I've noticed some recipes that include roasted barley call for the roasted barley to be added at mash-out/sparge and NOT in with the rest of the grist at mash-in. Why?
Roasted barley at mash-in or mash-out
- Thread starter herman2011
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frankstoneline
Well-Known Member
I would assume to reduce the bitter roast flavor but still impart the desired color effects. I think you can achieve a similar effect by reducing the amount of RB and grinding it finely in a coffee grinder before adding (to get a really red color in reds and such)
