has anyone at flameout added already steep specialty grains, like honey malt, and found that it retains the flavor better due to the short time of heat in the wort?
has anyone at flameout added already steep specialty grains, like honey malt, and found that it retains the flavor better due to the short time of heat in the wort?
You're talking about not boiling the result of the grains, just steeping and then adding to a finished boil? No, I don't think too many people would do it.
Grains are covered in lactobacillus- that's why you boil the wort and why you don't crush grain near where you ferment. I'm not sure throwing the wort into a non-boiling medium would be enough to pasteurize it.
__________________ Broken Leg Brewery
Giving beer a leg to stand on since 2006
I've thought about doing this with my smoked malts (I'm an AG brewer). I don't like the loss of smoked aroma after an hour boil. So, I think next time I brew I'll boil the hops for an hour, then sparge, boil my wort for 10 minutes, and chill.
adding specialty grains at flameout
Linear Mode
