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Old 12-09-2005, 04:10 PM   #1
justbrewit
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Default Mash Speciality grains or steep??

do you add the speciality grains to your mash?? or do you steep the grains in your pot after you have done your mash?? thats one thing i'm not clear on.

you just steep grains for taste and color, would you get the same color and flavor if you mashed with your bulk grains?

and if you mash them, you could mash just the speciality grains when doing an extract brew right? just to kind of dip your toe into the whole mashing process??

sorry if these are stupid questions, just some thing i've been thinking about.

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Old 12-09-2005, 04:11 PM   #2
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If you're talking about AG, you just mash everything together at once in most cases.

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Old 12-09-2005, 04:16 PM   #3
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Quote:
and if you mash them, you could mash just the speciality grains when doing an extract brew right? just to kind of dip your toe into the whole mashing process??
If your doing an extract brew there's no need to mash the specialty grains,
Just steep them (soak) at about 150f for 30 minutes. Remove (Don't squeeze them) then carry on.

Mashing is only done if you are relying on the grains for their sugar content.
In extract the sugar come in the Extract. You can mash and sparge if you want to though.

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sorry if these are stupid questions, just some thing i've been thinking about.
there's no stupid questions just stupid answers.
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Old 12-09-2005, 04:21 PM   #4
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many brewers only mash in the fermentable grains (2-row, 6-row, etc), and when they get ready to sparge, they add in the specialty grains (chocolate malt, biscuit malt, etc.).

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Old 12-09-2005, 04:35 PM   #5
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Quote:
Originally Posted by DeRoux's Broux
many brewers only mash in the fermentable grains (2-row, 6-row, etc), and when they get ready to sparge, they add in the specialty grains (chocolate malt, biscuit malt, etc.).
Really? Why would you do that?
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Old 12-09-2005, 04:37 PM   #6
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Originally Posted by El Pistolero
Really? Why would you do that?
Minimises any possibility of extracting tannins. I've never had a probelm personally.
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Old 12-09-2005, 04:42 PM   #7
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Never heard of doing that myself, but I can see that working in the right setup. I just throw everything together; less to worry about.

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Old 12-09-2005, 04:43 PM   #8
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yep, what mikey said (thanks mikey!).
i don't do it, but it's an option.....

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Old 12-09-2005, 04:59 PM   #9
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Quote:
Originally Posted by Mikey
Minimises any possibility of extracting tannins. I've never had a probelm personally.
So tannin extraction is more of a problem for specialty grains than it is for base malts?

Learned something new early today...guess I can go ahead and call it a day. Thanks guys.
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Old 12-09-2005, 05:02 PM   #10
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AG- you mash it all, if your waters the right temperature you dont have to worry about tannin extraction. you do need a base grain with high amounts of diastatic enzymes to support the specialty grains sugar conversions. if i understand that coreectly....

Partial mash/extract- i always give my specialty grains a little mash and sparge. since doing so my brews have had higher og's, and been much fuller tasting, no mre watery thinness. of course its not required, but it gets more sugars out (fermentable or not), which adds alcohol, body, and character. works realy well with a lb. or two of 2-row (or some other base grain) thrown in.

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