sawbossFogg
Well-Known Member
Hey Ya'll, who uses small amounts of roasted malts in their lighter ales for clarification as I've read many breweries do and as friends have suggested? If so, which and when and if so inclined...why?
I was told the small amount of roasted malt gets added at the end of the boil.
Heres a little gem that will help reduce chill haze and reduce some harshness: Add about 1 ounce (28 g.) of finely crushed black malt to your light beers at the end of the mash.
The addition will not affect color significantly but will adsorb 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 United States use this method for some of the lightest of their beers. You may have already noticed that chill haze is less of a problemeven nonexistentin dark beers. Aha.
nickharbour said:I posted a thread on this a while ago, but didn't get any good advice here. People do use this trick though as I see it thrown into recipes periodically.
I was reading in Papazian's Homebrewer's Companion and ran across an interesting tip. He states the following.
He then expands on the point with a little narrative.
ghack said:Something similar has turned up at http://barclayperkins.blogspot.com/ in a number of historic recipes. As small (less than 1/2 oz for 5 gallons) portion of black malt is ground and added, but to the kettle ("copper" in the terminology of the day) and boiled.
http://barclayperkins.blogspot.com/2011/11/lets-brew-wednesday-1885-ushers-ip.html
"You’ll notice the black malt. Yes, you are correct! However, don’t you go throwing that in the mash. No sir! That goes directly in the boil kettle! Yes, I said that correctly. Right in the boil kettle. I find that if I micronize it (aka stick it into a coffee mill and destroy it) I get much better extraction, flavor and it drops like a rock in the hot break and subsequent whirlpool. Also, if you remember, Barclay Perkins did the same for a lot of their stouts. I’ve received numerous emails with numerous theories of why this is a bad idea. None of them make scientific sense. Give it a shot, you won’t be sorry."
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