Moody_Copperpot
Well-Known Member
I've been brewing for a few years now, and have been doing all grain for just over a year. I have gotten tons of info from here, and other sources but had never read my copy of John Palmer's How To Brew; so I decided a few weeks back to do so...fantastic read!!! Wish I'd have read it sooner. Anyway, he mentions in there that certain grains like black patent don't really have to be mashed for any substantial amount of time, and can be added at the end of the mash. He said the same of some of the higher lovibond crystal malts. Is there a benefit/drawback of mashing say...crystal 60 for only part of the mash rather than the whole hour? What about othet crystal malts? I've always just mashed all my grains for the full hour.