"Debittering" a black malt

[rbkohn]

I am looking to brew a Vienna lager and I want to add a dark grain for a color adjustment. I have plenty of black malt on hand because I brew stouts often.

Can I "debitter" the black malt by simply grinding the grain and separating the husk from malt or should I just go out and buy some debittered malt. Will I still get the color pickup I'm looking for if I debitter at home?

 

[elerten]

Look into cold steeping?

 

[rbkohn]

Hadn't thought of that. How would you go about it...after fermentation in the keg, in primary, some other way?

 

[brewstergalVT]

Even though you won't need much for color adjustment I would go out and get some carafa or blackprinz.

I'm not sure you'd actually be able to debitter the malt by separating the husk on black malt. Worth the couple of bucks for a pound of debittered in my mind. I have a strong aversion to black malt though, even in small amounts.

 

[rbkohn]

Yeah that's what I'll probably do. I was just trying to save a trip