full boil questions

impulserush · 04-01-2009, 08:01 PM

I was wondering when full boiling, do you steep grains in the same 6 gallons or so or do you do like 2 gallons then add and boil.

I could not find any other posts on how I should do a full boil.

Thansk

**cuinrearview** · 04-01-2009, 09:02 PM

I can't speak on how you should do it, but I put my grains in a separate pot and keep them at conversion temps. (148-156) for an hour and strain into my main pot which is already heating. I also heat some sparge water and run it through the grains prior to ramping up the heat on the main pot. The liquid always tastes sweet and I can pick out some grains in the finished product using this method.

**brewmasterpa** · 04-01-2009, 09:04 PM

steep your grains at 156ish in 2 gallons for about 30 mins, then bring that to a boil then add extracts and boil for an hour with hops and all etc etc. i assume you know that whole routine. oh, dont forget the sparge. then add to fermenter with the rest of your water (ice water preferably). any other questions? not sure if thats clear enough or if i just gobble-de-gooped that together and its totally unreadable.

SumnerH · 04-01-2009, 09:09 PM

Quote:

Originally Posted by brewmasterpodunkarizona

steep your grains at 156ish in 2 gallons for about 30 mins, then bring that to a boil then add extracts and boil for an hour with hops and all etc etc. i assume you know that whole routine. oh, dont forget the sparge. then add to fermenter with the rest of your water (ice water preferably)

That's not a full boil, that's a partial boil.

Full boil means you boil all your water rather than saving part out and adding in the fermentor.

I'd steep the grains in 2 or so gallons while bringing the rest to a boil, then pour the steeped portion in to the remainder and bring to a boil.

**brewmasterpa** · 04-01-2009, 09:25 PM

well there you go. i never did a full boil when i was doing extract in that case so i didnt know. i do all grain now so i guess im using a different deck of cards. i didnt do extract brewing for more than like 2 or 3 weeks before i went to all grain.

hoppheadIPA · 04-02-2009, 02:13 AM

Steep your grains in the pot you're doing the full boil in. No reason to steep in less water.

HOOTER · 04-02-2009, 03:00 AM

Agree. Just steep in the full amount of water, bring to boil, add extract and hops, blah blah blah and so on. Same procedure as a partial boil except with more water, and the need for a chiller, outdoor burner and whatnot. Clear as mud?

SumnerH · 04-02-2009, 03:19 AM

Quote:

Originally Posted by hoppheadIPA

Steep your grains in the pot you're doing the full boil in. No reason to steep in less water.

Main reason: it's a lot faster to get half the water to steeping temp then boil the other half.

But if you're making a full day of it, yeah do it all in one.

**Joker** · 04-02-2009, 03:41 PM

I steep my grains in a small cooler or something the will hold a constant temp. I start my pot about half way through with a 2-3 gallons of water to get it warming up. Then add steeped grain liquid to pot and commence brewing.

**cuinrearview** · 04-02-2009, 06:21 PM

Quote:

Originally Posted by Joker

I steep my grains in a small cooler or something the will hold a constant temp. I start my pot about half way through with a 2-3 gallons of water to get it warming up. Then add steeped grain liquid to pot and commence brewing.

This is more or less what I was trying to say. I guess at this point it's not considered a steep. As long as you have enough grains in there with conversion enzymes it's a mash. I do it in a smaller pot and keep the water around 1.33qts/lbs. of grain. It's not much more time than a steep because when I strain it into the main pot the water in there is already heating. And as far as using more water it is important for starch conversion if that's what you're going for.

Steep for 30 minutes and get some flavor or mash for 45-60 minutes and get some flavor and some more fermentables, it's your call.