GroovePuppy
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- Joined
- Sep 29, 2008
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Since I switched to AG using DeathBrewers stovetop method I've noticed significant flavor differences from the extract + grains versions in the dark beers. It's hard to describe, not tannins, maybe a little bitter, mellows with age, a little harsh. I'm wondering about the dark grains and the accociated acidity in the mash.
Most of the dark AGs had salt adjustments per John Palmer's spreadsheet and I suspected I was overcomplicating things, but my Nut Brown experiment with no salts came out the same. Doing some reading on line I have two options to try and as usual I thought I'd run them by you lot.
First is to add the dark grains late to the mash. Apparently the guy at the LHBS does this. So how late in a one hour mash would I add them? Do I worry that adding the grains will reduce mash temperature slightly?
Second option is to remove the grains completely and run a separate steep for them. If the dark grains are my problem then I like this idea because it's essentially what I did before AG and I know it works.
Final question is what grains? I know the Roasted or Black Patent. What about Chocolate? How dark is "dark"?
Most of the dark AGs had salt adjustments per John Palmer's spreadsheet and I suspected I was overcomplicating things, but my Nut Brown experiment with no salts came out the same. Doing some reading on line I have two options to try and as usual I thought I'd run them by you lot.
First is to add the dark grains late to the mash. Apparently the guy at the LHBS does this. So how late in a one hour mash would I add them? Do I worry that adding the grains will reduce mash temperature slightly?
Second option is to remove the grains completely and run a separate steep for them. If the dark grains are my problem then I like this idea because it's essentially what I did before AG and I know it works.
Final question is what grains? I know the Roasted or Black Patent. What about Chocolate? How dark is "dark"?