mrsunshades
Active Member
OK = I have 3 all grain pale ales so far and they've all been harshly over bitter,and not a nice hoppyness either. So will this work, using the 1 oz of black malt, finely crushed, to the end of the mash, to reduce the harsh astringentcy that is overpowering the whole flavor?
I am not concerned with a slightly different color, or care so much about chill haze, JUST THE FLAVOR BABY!!!:rockin:
I am not concerned with a slightly different color, or care so much about chill haze, JUST THE FLAVOR BABY!!!:rockin:
I have been using a single infusion mash at about 155F... here it is.
MASH
Grain: American 2 Row Pale (4.75lbs)/Wheat Malt (4 lbs)/American Crystal 20L (1.25 lbs)/Black Malt (1oz)
Infusion mash in lauter tun using thermo-dynamic spreadsheet
Single step infusion with 12qt of 174F water for a target of 155F
Recommended temp was 168F and it settled at 157F no real need to increase temp for cold tun
50 minute mash
1oz of finely crushed black malt added to last 20 minutes of mash to reduce haze and astringency
Occasionally stir mash to reduce hot and cold spots in mash.