I am preparing to attempt a BIAB Irish stout. I have worked out a simple recipe on Beersmith, (6lbs Marris Otter, 2lbs Flaked Barley, 1lb Roasted Barley). I was just going to mash everything together, but am seeing a lot of talk about adding the roasted grains towards the end of the mash to prevent astringency or harsh flavors.
Does adding the roasted grain late in the mash change my brewhouse efficiency and target OG? I see no options in Beersmith to add grains at different times in the mash and want to make sure I calculate this correctly. Am I getting the same amount of fermentable sugars mashing it 15 minutes vs 60?
Does adding the roasted grain late in the mash change my brewhouse efficiency and target OG? I see no options in Beersmith to add grains at different times in the mash and want to make sure I calculate this correctly. Am I getting the same amount of fermentable sugars mashing it 15 minutes vs 60?