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Old 02-27-2013, 06:42 PM   #11
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How much specialty grain are you using to make that big of a difference in mash volume?

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Old 02-27-2013, 08:16 PM   #12
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How much specialty grain are you using to make that big of a difference in mash volume?
Well, it varies from recipe to recipe.

Sometimes as little as a pound, sometimes as much as 3.


Just trying to use as little DME as possible to achieve better FG.
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Old 02-27-2013, 09:35 PM   #13
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Gordon strong promotes this process for everyone, not just people with small equipment. I heard this on an interview with brad smith i believe. He questions why all of the great brewers are filling their darker beers with brewing salts to compensate for the change in mash ph, when all you need to mash is base grain. Im just saying if someone who has won nincasi is doing this and I dont have to worry about different water profiles count me in.
Yes, and I think his main reason for not mashing those grains is because he doesn't believe that the steeped "tea" derived for color and flavor, should be boiled. He equates it to boiling tea or coffee...it detracts from the flavor. I If have specialty grains exceeding 2 pounds, I steep separately and add the liquor at flameout.

EDIT: The bigs don't do it because it's not economical on that scale...it's easy for us.
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Old 02-28-2013, 02:36 AM   #14
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EDIT: The bigs don't do it because it's not economical on that scale...it's easy for us.
This applies in allot of ways to homebrewing. The whole scale thing plays a big part. Listen to the reason behind why the bigs do it, not just the fact that they do it. Many things in mass production comes down to cost.
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Old 02-28-2013, 01:39 PM   #15
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Yes, and I think his main reason for not mashing those grains is because he doesn't believe that the steeped "tea" derived for color and flavor, should be boiled. He equates it to boiling tea or coffee...it detracts from the flavor. I If have specialty grains exceeding 2 pounds, I steep separately and add the liquor at flameout.
I hadn't even considered what boiling the "tea" might do.

I was just trying to maximize my base grain / DME ratio.

That's interesting. I think I might start doing that too.
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