flavor contribution from roasted grain added at sparge

[goschman (Iliff Ave)]

I am looking to get mostly color from a dark roasted grain like carafa special III but would also like a bit of flavor to transfer to the final beer. When adding during the sparge I assume some flavor be transferred?

I have considered adding near the end of the mash but don’t want to mess with my mash pH.

[mabrungard]

If color is your primary goal, that technique is probably desirable. The flavor contributions will be reduced by the late addition. You can read more about the pluses and minuses of the technique on Bru’n Water’s Facebook page.

[goschman (Iliff Ave)]

@mabrungard

If color is your primary goal, that technique is probably desirable. The flavor contributions will be reduced by the late addition. You can read more about the pluses and minuses of the technique on Bru’n Water’s Facebook page.

Thanks Martin! Color with a bit of flavor is my main goal.

[blatz]

@goschman

@mabrungard

If color is your primary goal, that technique is probably desirable. The flavor contributions will be reduced by the late addition. You can read more about the pluses and minuses of the technique on Bru’n Water’s Facebook page.

Thanks Martin! Color with a bit of flavor is my main goal.

i’m nearing keg time for a schwartzbier that I did this method with - (you commented on the recipe actually goschman) - i got just hints of the aroma and flavor of the midnight wheat while extracting most of the color i wanted - so far, so good relative to what i was shooting for.

[goschman (Iliff Ave)]

@blatz

@goschman

@mabrungard

If color is your primary goal, that technique is probably desirable. The flavor contributions will be reduced by the late addition. You can read more about the pluses and minuses of the technique on Bru’n Water’s Facebook page.

Thanks Martin! Color with a bit of flavor is my main goal.

i’m nearing keg time for a schwartzbier that I did this method with - (you commented on the recipe actually goschman) - i got just hints of the aroma and flavor of the midnight wheat while extracting most of the color i wanted - so far, so good relative to what i was shooting for.

Good to know! Update that thread and let me know how it turns out.

I am planning another wacky brew inspired by a local brewery here so it seems this might be the best method to get me what I am looking for.

[goschman (Iliff Ave)]

If adding the dark grains during the sparge would I adjust my water profile based on the grains in the mash? So even though the final beer will be dark brown, I would use a ‘yellow’ profile’?

[toby]

Yes, you ignore the dark grains from a water chemistry standpoint since they’re not present for a significant time in the mash.

[goschman (Iliff Ave)]

@toby

Yes, you ignore the dark grains from a water chemistry standpoint since they’re not present for a significant time in the mash.

Thanks. Seems logical. The color of the final beer just threw me off.

I emailed the brewery to see if they have any tips in regards to the beer that I am trying to resemble.

[tryabeer]

@goschman

I am looking to get mostly color from a dark roasted grain like carafa special III but would also like a bit of flavor to transfer to the final beer. When adding during the sparge I assume some flavor be transferred?

I have considered adding near the end of the mash but don’t want to mess with my mash pH.

it is not a good idea. It is very difficult to transfer a bit of flavor to final beer. But if you try to do it, wish you luck.

[narcout]

@goschman

I am looking to get mostly color from a dark roasted grain like carafa special III but would also like a bit of flavor to transfer to the final beer. When adding during the sparge I assume some flavor be transferred?

My experience is that you will get a moderate amount of flavor and a bit of roast when adding Carafa Special (though I usually use the II and not the III) during the sparge (and I’m referring to batch sparging).

[goschman (Iliff Ave)]

@tryabeer

@goschman

I am looking to get mostly color from a dark roasted grain like carafa special III but would also like a bit of flavor to transfer to the final beer. When adding during the sparge I assume some flavor be transferred?

I have considered adding near the end of the mash but don’t want to mess with my mash pH.

it is not a good idea. It is very difficult to transfer a bit of flavor to final beer. But if you try to do it, wish you luck.

Huh? I expect to get flavor but less than if I conducted my normal 60 minute mash with the roasted malt. For it not being a good idea, it seems that a lot of people do it will decent success.

[wort-h.o.g]

as we discussed-try it both ways and see what you prefer or get based upon what you are looking for…going to be the true test.

edit: if it ends up too little by throwing it in at the end, or too much if mashed entire time, you can modify and try somewhere in between…say like last 20 minutes of mash.

[jonhughey_att.net (HoosierBrew)]

as we discussed-try it both ways and see what you prefer or get based upon what you are looking for…going to be the true test.

Totally agree. Anecdotal advice only goes so far - no substitute for trying it out yourself. And that goes for most things in brewing, for that matter.