Kegconnection Complete Starter Kit and More Giveaway!


Home Brew Forums > Home Brewing Beer > Extract Brewing > Chocolate Malt Steep

Reply
 
LinkBack Thread Tools
Old 10-14-2006, 07:18 PM   #11
Walker
I use secondaries. :p
HBT_LIFETIMESUPPORTER.png
Feedback Score: 0 reviews
 
Walker's Avatar
Recipes 
 
Join Date: Sep 2005
Location: Cary, NC
Posts: 11,235
Liked 72 Times on 64 Posts
Likes Given: 11

Default

Quote:
Originally Posted by Chairman Cheyco
Where have you heard that? Only specifically de-bittered roast malts such as carafa special have their husks removed. All the roasted malts I have ever used have all had their husks intact.
maybe it's just my LHBS, but their roasted grains all seem to be de-husked. (?)
__________________
Ground Fault Brewing Co.
Walker is offline
 
Reply With Quote Quick reply to this message
Old 10-14-2006, 07:20 PM   #12
Chairman Cheyco
***DRAMATIZATION***
HBT_LIFETIMESUPPORTER.png
Feedback Score: 0 reviews
 
Chairman Cheyco's Avatar
Recipes 
 
Join Date: Dec 2005
Location: Calgary
Posts: 3,274
Liked 5 Times on 5 Posts

Default

Could be, that seems a bit odd though. Are you sure you know what husks look like?










__________________

Once the wind has been broken, it cannot be fixed.

Chairman Cheyco is offline
 
Reply With Quote Quick reply to this message
Old 10-14-2006, 07:29 PM   #13
Brewno
Feedback Score: 0 reviews
Recipes 
 
Join Date: May 2006
Location: PA
Posts: 365
Liked 1 Times on 1 Posts

Default

Quote:
Originally Posted by pariah
Steeping for all grains should be done at below 160 degrees, as higher than that will start to extract tannins from the husks. Tannins result in astringency. The only time you go higher than that with grains is during a mash out, which extract brewers don't need to worry about.

OK ...don't let me have to go searching It was here on these forums that I learned about the 150 to 170 range for steeping and it was 170 that was the limit before getting Tannins released. Then that is what led me to (again pointed there from these forums) to Palmer's instructions....150-170 degrees. Now you are saying 160?

http://www.howtobrew.com/section2/chapter13-2.html
http://www.howtobrew.com/section2/chapter13-3.html

Tommy
__________________

Last edited by Brewno; 10-14-2006 at 07:32 PM.
Brewno is offline
 
Reply With Quote Quick reply to this message
Reply


Quick Reply
Message:
Options
Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
wheat malt needs enzymes or just steep? paulatgis Extract Brewing 9 01-03-2009 08:15 PM
Steep 2-row pale malt? nukebrewer Beginners Beer Brewing Forum 6 10-12-2008 03:36 PM
Vienna malt-How long to steep? pjk49202@yahoo.com Beginners Beer Brewing Forum 15 06-17-2008 02:34 PM
steep grains ... malt extract ... combining Shant of the Baboujian Beginners Beer Brewing Forum 2 08-26-2007 10:04 PM
Steep 2 Row Pale Malt? cpbergie Beginners Beer Brewing Forum 6 02-08-2007 04:31 PM