Dark Grains for Clarity
Is there any scientific data to support the practice of adding a small amount of finely ground black malt to your lighter beers to improve clarity. I believe I first heard of this practice in a Papazian book where he claimed that some of the big breweries use this practice in their light beers. He brought attention to the fact that darker beers seldom have the same degree of haze problems as lighter beers. He suggested a couple of ounces of finely ground black malt added at the end of the mash cycle for a typical homebrew 5 gallon batch. Have you heard of this and can you give any reasons as to why it might work? i have used this technique a few times and found that you must be extremely careful not to add too much and throw off your srm.
"You are what you is." FZ