Dark grains in for the full mash?

[BarryNL]

I seem to remember a comment here somewhere which suggested putting dark specialty grains into the mash later (e.g. only for the last 30 mins) to reduce tannin extraction. I'm planning a brew with some chocolate and black malts in (and crystal) - is there any point in saving these grains for the last 30 mins of the mash, or does everyone just mash the whole lot for the full time?

[steve_flack]

Up 'til now I've just chucked them all in but the mash pH has always been a smidgen low - especially with stouts. I might try leaving them out and adding at the end.

[BarryNL]

Up 'til now I've just chucked them all in but the mash pH has always been a smidgen low - especially with stouts. I might try leaving them out and adding at the end.

I can't imaging this brew being a problem for the pH - it's only about 75g choc and 75g black. Personally, I don't expect much of a tannin problem either at 67degC, but you never know.

[oblivious]

My imperial porter has 567 grams of chocolate malt in it with no problems with tannin extract. Tannin extract is dependent on high pH and temp; if you have this problem you will get tannin extraction from you base malt.

[kinnockthecat]

My Mad Hatter brew has 17g of chocolate malt and that goes in at the beginning. However I am considering a trial with it and put it in for last 30 mins or so.

[UserDeleted]

If you want a quicker maturing beer, add your dark grains at the end, however dark grains do contribute to getting the rigt mash pH which is something to consider.

Personally I add all my grain at the begining of the mash, and apart from a 'roasty' character to my very dark beers which fades with maturation, there is little problem.

You could also try cold steeping which is a method put forward by Mary Ann Gruber of the Briess Malting Company. For this you take 3 times the Dark grain specified in the recipe, add cold water and leave for 16 hours. Strain the liquid from the grain and add to the boiler.

[BigEd]

- is there any point in saving these grains for the last 30 mins of the mash

No. Add them with the entire grist bill and pay no attention to this homebrewing mythology.

[mooj]

I agree with adding them later but also agree that there is a ph advantage of adding earlier. I prefer to adjust ph with crs.

I don't think there's a tannin problem with adding at the beginning (assuming a good mash temp and ph) but darker grains are naturally more bitter and IMO a smoother brew can be made if you add the grains later.

[RabMaxwell]

I add my dark grains at the end as i have very soft water & was finding with dark beers my PH was below 5.2