I picked up a tidbit in Papazian's Brewer's Companion book that suggests to add 1oz of finely crushed black malt at the end of the mash to help clarify even the lightest of beers. I'm brewing a pils today and had some black malt lying around but now that I ran it through my coffee grinder, I am a bit skeptical. It looks like it has the power to raise my pils to about 10L putting it way out of range.
First, do any of you have this book, and read this part? He claims many big breweries do this.
First, do any of you have this book, and read this part? He claims many big breweries do this.