Aye I was wondering about the Roast Barley at 80 or 90C.
It's mashed as high possible , the mash vessel will only get it up to 90C, also the roast barley is not milled . If you're doing it yourself , be aware that it's quite volatile and will boil over very easily, like milk, and it's difficult enough to clean off the hob afterwards .
Despite a number of experts claiming that Guinness was brewed with hard water, its actually brewed with Dublin city water which is quite soft . A small amount of gypsum is added , exclusively to precipitate calcium oxalate in kettle rather than for any other reason.
They're not though. They're mashing a pale ale and blending it with steeped Roasted Barley.
Yes. They say it gets added into the kettle, presumably near the end of the boil, as the boiling wort they show Greg isn't very dark. One part Roasted Barley to 9 parts pale wort.
I think that principle is because the roasted grains lower the mash pH. I suspect that because in this case the roasted barley isn't added to the mash it doesn't matter so much.
Don't forget the flaked barley
It goes in at the start along with the hops , be careful with roasted grains , as with any highly coloured food eg BBQ Chicken skin, coffee etc can contain nitrosamines , if you're using dark coloured malts you should aim for at least 10% boil off . Measure the gravity pre boil and boil for at least 45 minutes minimum plus 10% gain in gravity .
