Late Dark Malt Addition

[TycoRossBrewing]

Charlie Papazian once wrote,
"Here's a little gem that will help reduce chill haze and reduce some harshness: Add about 1 oz of finely crushed black malt to your light beers at the end of the mash. The addition will not affect color significantly but will absorb some of the polyphenols, tannins and long-chained proteins that cause chill haze and astringent character in beers. Some of the largest brewing companies in the US use this method for some of the lightest of their beers. You may have already noticed that chill haze is less of a problem - even nonexistent - in dark beers. Aha."


Anyone try this, and when in the mash would I add the black malt flour?? At the end of the mash before I drain and sparge?

 

[shanecb]

Woah that's interesting.. never heard of that. I'd guess he means before you drain and sparge, yeah.

 

[TycoRossBrewing]

Supposedly the char from the heavily matled barley reacts with the proteins in the wort and then they tend to drop from suspension at a higher temp and thus clarify the wort before the boil.