Stout and late adding of grains?

[Fugglehead]

Hi, planning on doing a stout next and have read that some people add the darker grains towards the end of the mash to smooth the flavour out. does anyone have any experience of this? Thanks

 

[Hawks]

I did last time, but not sure it made any difference.. I had a last minute panic it wasn't going to be dark enough so chucked in some more black malt, but then black doesn't really carry too much flavour anyway..

Personally I like to smooth it out with either oats ( toasted or not ) or flaked barley :thumb:

 

[Vossy1]

Moved to this forum as more relevant :thumb:

 

[jonnymorris]

Having read Gordon Stong's book I have lately been cold steeping my dark grains for 24hrs prior to brew day and adding the resulting liquid to the end of the boil. I can't say for sure it removes the harshness you can get when including dark grains in the mash but you should try it, you might like it.

 

[graysalchemy]

The harshness or realy we should say the bitternes of the grain is what makes a stout a stout :wha: :wha:

 

[jonnymorris]

I'm not sure harshness equates to bitterness, indeed GS more specifically refers to a 'harsh bitterness'. I don't think any beer, stout or otherwise, benefits from such a flavour.

 

[graysalchemy]

Stout gets a lot of its bitterness from its grain but it is distinct from the bitterness of the hops IMHO.

If you don't want a bitter stout do an oatmeal it is more rounded or a sweet/milk stout with added lactose or maltadextrin.

 

[boozy_shoes]

I've cold steeped dark grains when doing a Black IPA then seperated it added the grain to the top of my grist towards the end of a fly sparge (for extra colour) and the liquid to the start of the boil but not for stouts. I think the roasty / bitterness is needed in a stout for the body and "fullness".

 

[JKaranka]

You want roast malt bitterness but not astringency!