TwogunRocky
Whaddya hear, whaddya say.
Hi guys, I'm a little confused....
I'm planning on doing my first AG stout (done a couple of AG's) and need some advice. If I were to cold steep the dark grains and add late to the boil, does the water chemistry need to be configured for a pale mash as there are no roast/dark malts in it.... Or do I mash with a stout water profile anyway?
My concern is the HCo3 level that needs to be low for a pale mash, but higher for a stout.
Here's my salt/acid adjusted water with the dark grains omitted, pH drops to 5.39 if I include the chocolate & roast barley in the mash, so either will be fine, but if I'm only mashing the base malts does my water need to drastically change for that?
I'd like to cold steep as I've read it is really beneficial to reduce the harshness of the dark grains, could I add the cold steeped liquor to make up the total volume strike water, then heat and mash as usual?
I BiaB full volume 15L.
Appreciate any help
I'm planning on doing my first AG stout (done a couple of AG's) and need some advice. If I were to cold steep the dark grains and add late to the boil, does the water chemistry need to be configured for a pale mash as there are no roast/dark malts in it.... Or do I mash with a stout water profile anyway?
My concern is the HCo3 level that needs to be low for a pale mash, but higher for a stout.
Here's my salt/acid adjusted water with the dark grains omitted, pH drops to 5.39 if I include the chocolate & roast barley in the mash, so either will be fine, but if I'm only mashing the base malts does my water need to drastically change for that?
I'd like to cold steep as I've read it is really beneficial to reduce the harshness of the dark grains, could I add the cold steeped liquor to make up the total volume strike water, then heat and mash as usual?
I BiaB full volume 15L.
Appreciate any help