Should roasted / black malts be part of a decoction boil or added to the mash after the step up? Or does it depend on the style?
Why would you do it that way?
When I do decoction I do not exclude ane grain.
I doubt that pro brewers in Germany / Czech would hold some grain back.
Black Patent is the only grain I’ve ever seen left out of a mash and then added before the sparge. Not sure why? Maybe to reduce the bitterness?
yes, I think the idea is to reduce bitterness but I like to add all grain in the beginning. Much less chance that I’ll forget the additional grain later.
Kai