I’m looking at brewing Gordon Strong’s Lakeside Stout from “Brewing Better Beer” this weekend. In this recipe, he recommends waiting to add the darker grains until mash-out to achieve a smoother taste in the final beer, which is something I’ve never tried before. Since I batch sparge, this would mean that the milled crystal and roasted grains would only remain in the mash (at approx. 168*) for 10 minutes following collection of the first runnings.
I was wondering:
Has anyone tried this method to good effect, or perhaps found the difference negligible?
If I use this split mashing method, am I correct that I would need to use Bru’n Water to calculate the main mash water additions (which would use only the pale malt and oats) separately from the mash-out additions (which would incorporate the darker grains)?
How would I calculate the required mash-out water temperature since I would be adding room temperature grains to the previously heated grain bed along with the mash-out water?
Can anyone see any other considerations I might be overlooking?