Cold Steeping Dark Grains

[Jbear]

Well, this beer has come and gone and I've been meaning to post an update for awhile now...

I was very happy with this beer and plan to make more real soon! It had a nice roast flavor that was mellow, very smooth, and paired nicely with the hop bitterness to produce a balanced beer. All of the late additions gave a ton of hop flavor and aroma. It was well rounded form the variety of hops with definite hints of citrus. I do think it would be really good with some Amarillo added (which was my original plan but the store was out) so I will probably add some when I brew it again.

Cheers!

 

[boo boo]

I'm mashing a schwarzbier right now and am using the cold steep method for my dark grain.

What I am doing is that I steeped my dark grain over night in brewing liquor taken from my second sparge. I batch sparge and after draining my initial mash, I split the sparge between 2 equal sparges. When I do the 2nd sparge, I'll add the cold steeped grain and liquor to the sparge and follow as normal for any mash.
I don't have carfa special that the recipe calls for, so I'm subbing BP and chocolate. I think the cold steeping method that I choose will bring out a nice flavour and lots of colour while keeping the astringency of the dark grain in check for the style.
Cheers

 

[ChillWill]

My Belgian dry stout I used cold steep for has finally started tasting good. For a long time it was lacking flavour, however the flavour seems to have developed and out of nowhere it's got some awesome head retention. Brewed it early June

 

[flabyboy]

Is the consensus to double the dark grains in the bill than?

 

[ChillWill]

I think I did something like 2.5x