roasted barley

[dazzer22]

i am following a stout recipe and it has roasted barley in , it says to add the roasted barley at the end of mash doesn't say how long to leave it in at the end so i am not sure on that , i was thinking of putting the roast barely in for the last 20 mins of the mash , just wondering what people think on this ?

 

[Alan_Reginato]

Roasted barley or malt tends to drop the pH. Also less time in contact with water, leads to less astringency.

 

[Slid]

I do the Greg Hughes Dry Stout, which features ~ 500g of RB in a 5kg grain bill, a couple of times a year, and have always chucked everything in at the start of the mash. No issues and a very good beer at the end.

Only times I have soaked dark grains separately to the main mash have been doing a 2 Brew "Parti-gyle" beer with a strong first runnings beer at lower volume and a second mash, plus the liquid from the soaked dark grains. This, I think, was a bit smoother, but either approach gave me what I wanted to get - a very drinkable beer that is good to drink chilled, or at garage temps. Can't say that about every beer!

 

[thegrantickle]

Last 15 mins or less. Even just at mash out, or prior to voralauf

 

[foxy]

i am following a stout recipe and it has roasted barley in , it says to add the roasted barley at the end of mash doesn't say how long to leave it in at the end so i am not sure on that , i was thinking of putting the roast barely in for the last 20 mins of the mash , just wondering what people think on this ?

Putting any none fermentables at mash out is the way to go, makes water additions a lot simpler too.