Beer Forum

Planning on brewing a RIS and was considering adding the roasted barley, chocolate malt, and special B to my 10 minute 168-170F mashout after conversion with the rest of my grains in hopes of reducing some astringency from the dark roasted grains. Anyone have any experience with this and if so, did you enjoy the results?

My main concern is with finished color in the beer? Will steeping the grains for a 10 minute mashout and short recirculation be enough to extract the necessary color required for this beer vs. a full 60 minute mash with ALL of the grains together?

If you're just doing them for color, why use 3 different malts? I don't think 10 minutes is going to extract much discernible character from them. I can't remember if you're using a recirculating system, but I would add them a bit before ramping, but after the bed is set.

Depending on the chocolate (I use a fairly low lovibond chocolate myself), I'd probably just add that in at the beginning. I don't get astringency issues with it. The higher love chocolates might be a little different though.

That was what I was wondering too. If such a short time would extract enough color and character from those malts for a bold RIS. I do not have constant recirc and was using them for much more than color adjustment. Was looking to get some interesting chocolate roast notes with some burnt, raisiny sweetness. So maybe add them for the last 15 min of the saccharification rest before mashing out?

What love is your chocolate?

If it's 350 or lower, I'd say put that & the crystal in for the whole mash & leave just the roast out until you ramp it up. If it's higher, then my could be caressed into leaving it out til the end.

I typically add my heavy roasted grains for the last 15 mins of my mash. I always get a nice roasted flavor, and never have trouble getting the color I want either. Just make sure you keep batch sparging/recirculating until the wort runs clear and dark. Check out the section in Palmers book on mashable grains for more info...

Skibbereen wrote:I typically add my heavy roasted grains for the last 15 mins of my mash. I always get a nice roasted flavor, and never have trouble getting the color I want either. Just make sure you keep batch sparging/recirculating until the wort runs clear and dark. Check out the section in Palmers book on mashable grains for more info...

Is that the last 15 min. of your conversion rest? Or does it include the tail end of your conversion rest and a mashout at higher temps?



Oz- the lovibond of the chocolate will be both around 180-200 (pale choc) and 350+ for the American chocolate.

brewinhard wrote:

Skibbereen wrote:I typically add my heavy roasted grains for the last 15 mins of my mash. I always get a nice roasted flavor, and never have trouble getting the color I want either. Just make sure you keep batch sparging/recirculating until the wort runs clear and dark. Check out the section in Palmers book on mashable grains for more info...

Is that the last 15 min. of your conversion rest? Or does it include the tail end of your conversion rest and a mashout at higher temps?



Oz- the lovibond of the chocolate will be both around 180-200 (pale choc) and 350+ for the American chocolate.

Personally, I'd just mash the chocolate & the crystal as normal, assuming you're using a reasonable percentage, and just add the roast after ramping for the 10 minutes. I use up to 10% 350L Chocolate without pulling astringency.