I'm having a go at a small scale experiment today and was wondering if anybody had thoughts on what I can expect in the final results.
Last week I made a German black beer;
Crystal (dark) 0.1kg
Carafa 1 0.1kg
Perle to 19.6IBU 80 minutes
Hersbrucker to 4.3 Ibu 20 minutes
Hersbrucker to 0.4 IBU 2 minutes
Salt 1 tsp
Final volume post boil = 27 litres
US-05 Ale yeast
Today I am making the exact same recipe, but I will be adding the specialty grains at mash out rather than in the mash.
I have read that doing this can aid clarity, but with this being a dark beer it wont be noticeable. So what other characteristics may change by doing it this way?
EDIT; When I say "specialty grains", I am talking about grains that don't need to be mashed. ie. cara, crystal and roasted type grains.
Post #1 made 7 years ago
Last edited by hashie on 11 May 2010, 08:12, edited 9 times in total.
"It's beer Jim, but not as we know it."