Home Brew Forums > Home Brewing Beer > Recipes/Ingredients > Attachments: Grain, Hops, Yeast reference charts
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Old 10-30-2009, 01:15 AM   #31
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if anyone has the info for aything they see missing from the charts, post it here. i'll roll it into the charts when there are a few to add.

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Old 10-30-2009, 02:44 AM   #32
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Thanks! Just added them to my desktop.

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Old 10-31-2009, 06:58 AM   #33
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I was googling for information on Hops and found this wonderful resource. Thank you! I suggest for the hops table that another column be added indicating whether the hops is used for bittering, Aroma, or Dry hopping.

Thanks again!

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Old 10-31-2009, 07:16 AM   #34
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Thanks Pint. These are great. Since I am new to this and have not started AG, I have been looking for a comprehensive list that would note steeping vs mashed grains. Do you think you could add that to the charts? Perhaps just an M or S to designate?

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Old 10-31-2009, 07:50 AM   #35
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Default Thanks for all the hard work

Just came upon these spreadsheets in the forum, great resource. As I recently purchased pounds of pellet hops I will be using the replacement suggestions in the hops spreadsheet a lot. Thanks again for all the work.

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Old 10-31-2009, 07:52 AM   #36
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Thanks man, I love this sorta stuff!

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Old 10-31-2009, 03:32 PM   #37
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Default Steeping Vs Mashing

Quote:
Originally Posted by northernlad View Post
Thanks Pint. These are great. Since I am new to this and have not started AG, I have been looking for a comprehensive list that would note steeping vs mashed grains. Do you think you could add that to the charts? Perhaps just an M or S to designate?
Northernlad,

I understand what you are saying, but Steeping and Mashing have two different meanings. According to my HomeBrewing Guide, steeping the grain is part of the malting process where the grain are submersed into water and allowed to germinate (almost). However, steeping is also a term used for extract brewing where malts are added as adjuncts. In most cases in all-grain homebrewing, the adjunct grains are mashed with the primary grains. At microbreweries, the primary grains are mashed seperately to provide a common stock and the adjuncts are mashed seperately, but added together later to the wort.

For the sake of clarity, it would be nice if we didn't have to mince terms, but we do. However, I digress. Back on subject, I agree your request would be useful. However, specifically I need to know if the grain is used as a primary malt or an adjunct.


Cheers!

Rick
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Old 08-02-2010, 08:26 PM   #38
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I'm thinking of revising these docs in the near future. If anybody has taken the initiative to make any additions or fixes, I'd like to try to incorporate them (assuming the new data came from somewhat reliable sources!).

Please PM or post if you've messed with these at all.

Thanks!

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Old 08-03-2010, 06:20 PM   #39
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Very cool. Will be printing these out.

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Old 08-03-2010, 06:28 PM   #40
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Brilliant - thanks for posting.

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