Alternatives to Dark Specialty Malts

[5mooth0perator]

I'm in a no boil regimen, and I found that the specialty malts add too much sulfur that doesn't go away without aging. Oddly toasted barley doesn't seem to have the problem. I'm wondering if there is some alternative. Maybe using chocolate directly?

 

[Lefou]

Why not cold steep - or are you doing that already?

 

[5mooth0perator]

Why not cold steep - or are you doing that already?

Interesting idea. Does that actually reduce the sulfur? I thought the sulfur was already in the grain from the kilning process, and boiling expelled it. Though, I've read somewhere that the mashing process exacerbated the problem.

I'll look into this more.

 

[NoIguanaForZ]

Have you tried any of the dark wheat or rye malts?