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Old 03-27-2006, 05:46 PM   #11
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Quote:
Originally Posted by cweston
I have steeped oven-toasted 2-row for color/flavor in an IPA with crystal. It gave a beautiful copper color and a nice subtle biscuit flavor that I really like, but that is the cloudiest beer I've ever made. I never made the connection until now, but that's probably why.
If you steeped it in a mash fashion (I know, this is going to sound unclear) you should be able to convert the starch into sugar. OTOH, the x-factor is perhaps how much you toasted it as my understanding is that this may damage or eliminate the amylases. In that case you'd have to add some untoasted 2-row to convert the whole kit and kaboodle.
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Old 03-27-2006, 05:49 PM   #12
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Quote:
Originally Posted by Baron von BeeGee
If you steeped it in a mash fashion (I know, this is going to sound unclear) you should be able to convert the starch into sugar. OTOH, the x-factor is perhaps how much you toasted it as my understanding is that this may damage or eliminate the amylases. In that case you'd have to add some untoasted 2-row to convert the whole kit and kaboodle.
Nah--I just toasted it about 10 minutes (it was lightly browned) and then went to a standard extract recipe steep: 20 minutes in 150 F water with the crystal. The OG was a point or 2 above where I extected it to be, so it's possible that I extracted a little sugar from the toasted 2-row, but I doubt it.
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Old 03-27-2006, 05:51 PM   #13
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according to what I have read... if you "just steep" a grain meant for mashing, you get about 40% of the total sugar it has to offer. depending on how much grain you are talking about, it might or might not be negligible.

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Old 03-27-2006, 05:53 PM   #14
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I imagine with the 20 minute steep you got some conversion and hence a few points, but the conversion was incomplete due to the short steep and you got a bit of starch. Perhaps a longer steep would have converted it all, but I'm basically just armchair brewing.

You know, if you just had some two-row and crystal you could test start a test batch today on your new gear...!

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Old 03-27-2006, 06:04 PM   #15
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Beegee is evil.

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Old 03-27-2006, 06:05 PM   #16
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My guess is that a 20 minute steep at 150 in a whole pot of liquid would give you conversion, think of some of the rests in decoction schedules. The trick would be sparging, but then again, you would have so little grain in such a great amount of liquid that I would say you are OK. Besides, you are really only after the fresh grain flavors, not gravity point. I also wouldn't worry about the extra points. It isn't going to ruin the brew by any means. I would put it in a grain bag and let it soak for 20-25 minutes, swish it around, remove the grain bag, add your extract and go on from there with your boil and specialty grain steep.

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Old 03-27-2006, 06:23 PM   #17
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The issue was more that cweston wound up with a starch haze in that brew, not so much efficiency related. I've had some full mashes that converted in <30 minutes (soonest I've checked), but I've also had some that took >60 The vagaries of mashing are beyond me, as long as it makes beer I'm good to go!

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