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Old 09-16-2009, 03:53 PM   #1
dan_the_frog
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Jun 2009
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Hello to all,

I have read that alots of peoples don't crush the dark grain( Black malt, chocolat malt, roasted barley, etc. ). If I want to do a stout, which have great amount of dark grain, should I crush them or not

Thanks

Danny

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Old 09-16-2009, 04:03 PM   #2
BlindLemonLars
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May 2007
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Crush away! You're not going to get the flavor and color you're looking for if you don't.

 
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Old 09-16-2009, 04:05 PM   #3
BarleyWater
 
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Armpit of Dallas (Irving), TX
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Crush it, the color and flavor is on the inside.
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Old 09-16-2009, 04:58 PM   #4
Julohan
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Never heard of this technique. I'd like to know more about it.

 
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Old 09-16-2009, 05:42 PM   #5
meluvbeer
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Jun 2009
carolina
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If its not crushed you'll get nothing from it..
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Old 09-16-2009, 06:15 PM   #6

Quote:
Originally Posted by dan_the_frog View Post
Hello to all,

I have read that alots of peoples don't crush the dark grain( Black malt, chocolat malt, roasted barley, etc. ). If I want to do a stout, which have great amount of dark grain, should I crush them or not

Thanks

Danny
What is occasionally suggested for dark roasted malts is adding the crushed (can't get anything from them otherwise!) just prior to the sparge; dark roasted malts are very acidic and can potentially swing the pH of the mash out of whack if the conditions are already on the low end. I've never had reason to do this, though Jamil has advocated this for his Dry Stout recipe, if memory serves.

 
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Old 09-16-2009, 07:24 PM   #7
shortyjacobs
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Aug 2009
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Crush em! I didn't on my very first batch and my Irish Red turned into an American Pale.

 
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