@uncdeo Do you remember how the baltic porter turned out? I'm considering brewing an Irish stout using the overnight method, but I'm concerned about mashing with dark grains for 8-10 hours. I'm wondering if a long mash will extract too much astringency/harshness from the dark grains. But I'm thinking if my mash ph is in the correct range, then I should be fine.
Do you recall any excessive astringency in the baltic porter?