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Old 10-18-2010, 06:20 PM   #1
Mar 2010
Posts: 789
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I'm making a black ipa today, and I'm using dehusked Carafa III. Some people say to mash it along with the rest of the grains for the full 60 mins I'm doing, and others say to do it only the last 15 mins. I figured, since they're dehusked, that I can do it the full time, or maybe 30 mins?

Any suggestions?

It's a Stone 11th Anniv/ Sublimely Self Righteous Clone FWIW
Primary #1 (SS Brew Bucket):
Primary #2 (SS 7G Chronical):
Secondary #1:
Secondary #2:
Kegged & Waiting:
ON TAP: Oatmeal Stout[br /]Holiday IPA

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Old 10-18-2010, 06:50 PM   #2
Mischief_Brewing's Avatar
Jan 2010
Montpelier, VT
Posts: 1,264
Liked 16 Times on 14 Posts

I mashed mine for the full 60 and have a very noticeable/up front roasted flavor in the IPA. It's actually the way I wanted it, but not necessarily what most people are after.

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Old 10-18-2010, 08:02 PM   #3
Jul 2010
Posts: 346
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Either that, or some folks just cold steep it for the color.

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Old 10-18-2010, 08:14 PM   #4
Hugh_Jass's Avatar
Nov 2008
Posts: 1,981
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I've mashed 60 min and added the last 10 minutes of the mash. IIRC, there was only a slight difference between the two. This time I elected to mash the entire 60 minutes because the flavour differences were marginal. In this beer, I used Amarillo/Simcoe. I think those hops complement the more roasted flavors
"My new company is going to sell Aqua-infused(tm), Alphabetamashed(tm), Wortboiled(tm), Multihops Brewed(tm), Saccharomented(tm), Lageriffic(tm) beer. - Bobby_M
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Old 10-18-2010, 09:48 PM   #5
jgardner6's Avatar
Jan 2009
Posts: 207
Liked 4 Times on 4 Posts

Full 60 mins for myself. Just kegged mine this weekend and it was awesome.

Primary- Wet Hop Citra Pale Ale
Kegged- Sorachi Ace Pilsner
Kegged- 10 Gal Black IPA
Bottled- Berliner Weisse
Next batches- 10 Gal Oatmeal Stout, Kolsch

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