Originally Posted by ChrisL_
+1 on that. I heard Mike "Tasty" McDole discuss this on the Sunday Session. Basically the additional kilning used to darken the grain results in the grain providing few if any fermentables. Added to the fact that heating this dark grains messes with the pH were the reasons that Tasty stated he simply cold steeps his dark grains and then adds in "the tea" after the mash.
Exactly. Really dark, roasted grains are lowering (acidification) mash pH. For some people (with more alkaline water) it's really good
. No need to use crazy additions of various salts or acids just to place your mash in desired pH range-of course when brewing dark beers
Also Jamil was mentioning that sometimes he's pulverizing dark/black malts (in coffie grinder, magic bullet etc), just to add it to the mash, before sparging.