thisoneguy
Well-Known Member
Hey all...
I've been having an astringent off flavor in some of my beers (especially the pale ones), and I'm going to start using RO water to see if my tap water is the problem.
I'm about to do my first batch using 100% RO water, and it's a porter. I know the primer says to skip the acid malt if using dark/roasted grains, HOWEVER I'm going to add the roasted malts at vorlauf (instead of the main mash) to get a mellower, less burnt character from them. My thought is that since I'm only mashing my base malt and some crystal (and thus won't get the acidification effects of the roasted grains), I should treat this like a pale beer and add 2-3% acid malt to the grist that will be mashed. Is this the "right" way to do it?
Thanks for your help!
I've been having an astringent off flavor in some of my beers (especially the pale ones), and I'm going to start using RO water to see if my tap water is the problem.
I'm about to do my first batch using 100% RO water, and it's a porter. I know the primer says to skip the acid malt if using dark/roasted grains, HOWEVER I'm going to add the roasted malts at vorlauf (instead of the main mash) to get a mellower, less burnt character from them. My thought is that since I'm only mashing my base malt and some crystal (and thus won't get the acidification effects of the roasted grains), I should treat this like a pale beer and add 2-3% acid malt to the grist that will be mashed. Is this the "right" way to do it?
Thanks for your help!