I understand that if *I* were to mash with a base grain (like 2-row pale) and add a few lbs of chocolate or black patent, that I would obtain a wort with both a color AND flavor profile different than if I were to have used just the base malt. What I'm wondering is if Briess or other mfg actually use these other specialty malts when producing the mash concentrated for their different extracts, of if they are simply a base malt extract with coloring added. Since we typically use steeping grains or partial mashes in addition to the extract, it seems that it wouldn't be necessary for the extract to provide anything but the most basic malt flavor profile and a color to match the style being brewed.
What I'm wondering is if Briess or other mfg actually use these other specialty malts when producing the mash concentrated for their different extracts, of if they are simply a base malt extract with coloring added.
Since we typically use steeping grains or partial mashes in addition to the extract, it seems that it wouldn't be necessary for the extract to provide anything but the most basic malt flavor profile and a color to match the style being brewed.
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