Hey all, I have an interesting question. I'm trying to keep some color out of my beers, but want the toasty/roasty/bitter flavors of some of the darker grains. Does anyone know of a method that would allow me to mash my specialty grains and get their flavors but not all their colors?
Someone mentioned cold-steeping the grains to remove the color but then reusing the grains. I was doubting one run of this would remove enough of the color, but if i did it a couple times and added 2-3 times the specialty grains, would enough of the flavors come through? (btw, I'm trying to make a pale stout!) :cross:
Someone mentioned cold-steeping the grains to remove the color but then reusing the grains. I was doubting one run of this would remove enough of the color, but if i did it a couple times and added 2-3 times the specialty grains, would enough of the flavors come through? (btw, I'm trying to make a pale stout!) :cross: