Hello - my first time here and hoping for some help. I’m planning an ordinary bitter brew and it calls for adding 4 oz of 120l malt to the sparge. I brew with a Grainfather single unit process and not sure how to proceed. The Grainfather has a top plate aver the mash grains and normally I just sparge over the plate. So to sparge a grain do I add them on top of the plate and sparge as normal or remove the plate and add them to the top of the mashed grains. I also read about cold steeping a dark malt and adding to the boil. Any input would be appreciated. Thanks
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I would suggest just mashing with the rest of the grains…flavor impact will be minimal, especially for a crystal malt. I think it matters more with super dark grains (e.g., chocolate or roasted barley), and even then it is a matter of personal taste and recipe design.
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Completely agree with Andy just add to your grain bill and mash
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I’ll add to the mash. Thank you for the support
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