Soaking dark roast malts overnight???

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maui808

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I have never heard of this before...

Alaskan Smoked Porter Recipe
From the Maltose Falcons website, 2003 Alaskan Smoked Porter recipe, "This beer utilizes one of my favorite techniques for softening the hard acidic edge found from heating your dark roast malts. The pound of chocolate malt was soaked overnight and then strained. The resulting liquid was then added at the very end to darken the brew and preserve the smooth chocolate effect of the black malt."

Anyone else soak their dark roast malts overnight to get rid of the acidic edge? How's it work?
 

Figbash

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By soaking your grain overnight instead of steeping it a 170 degrees, you reduce the amount of tannins that leach out of the outer layer of the grain. That's what they are referring to as an "acidic edge".

Tom
 
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maui808

maui808

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Sounds interesting! I think I'll give it a shot on the chocolate grains for a partial mash porter coming up here pretty quick.
 

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