Hi there,
Tomorrow I'm brewing a Schwartz beer and my friend recommended adding the specialty grains (carafa I, roasted barley, chocolate) in the last 30mins of the 90min mash. He says adding them to early I risk getting a sour taste from the roasted husks, in the finished beer.
He recommended bring the mash temp to 70 and then adding them for 30mins. Any thoughts?
(Btw his schwartz beer won gold at the nationals last year)
The last Schwartz beer I made did turn out sour but I think it was an infection because I fermented in two separate vessels (I brew 50lt batches), and only one had an off flavour. The other one was delicious.
Cheers
When to add specialty grains
Post #1 made 7 years ago
Last edited by jube on 05 Apr 2017, 04:39, edited 2 times in total.
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