I see on some recipes that the roasted barley is added at the end of the mash. I would assume that this is due to brewing with low ra water and the roasted grain would throw the ph way low. So instead they mash the base malts and crystal and adjunct s together which gives a good mash ph then throw in the roasted barley ( which probably adds little fermentables since it is unmalted) If I was to do this process how much towards the end should I throw them in? What is a good amount of time to allow? Im guessing it might not matter since the conversion will be complete on the other malts and you are basically getting the roasted flavor from the roasted barley. The ph level dropping with the addition will not effect on the rest of the mash.
My plan is to mash the base, crystal and flaked barley at a proper ph. Then add the roasted barley at the 60 min. Raise the temp to mash out and start the fly sparge. Any comments?
My plan is to mash the base, crystal and flaked barley at a proper ph. Then add the roasted barley at the 60 min. Raise the temp to mash out and start the fly sparge. Any comments?