BennyN

Recipes 

So I'm about to start work on a Sierra Nevada clone and I'm looking for something to add to my steeping grains that would give me that "Fat Tire" toasty flavor. My gut tells me that added toastyness would go well in a SN clone, I just don't know how to do it! Any ideas?

Thanks.

remilard

Recipes 

The problem is that toasty flavor generally comes from toasted malts which need to be mashed (though some people steep them).

I would try a portion of munich extract. Maybe 20%

Yooper

Recipes 

What about some victory malt? I get "toasty" from that.

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permo

Recipes 

biscuit and aromatic malts......, chocolate sparingly possibly.

BennyN

Recipes 

Awesome. I'm taking notes for my next trip to the home brew shop. Thanks.

permo

Recipes 

if you like fat tire, you need to go heavy on the light crystal and specialty malts.

crystal 20
crystal 40

small amounts of

special B (carefull, strong)
chocolate (carefull, strong)
aromatic
biscuit

I also think that munich malt really gives that nice malty, toasted bread kind of flavor too.

remilard

Recipes 

It's not converted so I would put it in the "mash" category, but I know that some people steep unconverted malt.

BennyN

Recipes 

Can you steep unconverted malt "as-is" or would I have to prepare it for steeping somehow?

jjones17

Recipes 

My experience in steeping unconverted grain is that it does add a 'fresh' flavor to your beer without the gravity. Mind you, I am no expert. I just finished an IPA using some home toasted malts in the grain bill. SMELLS awesome! I was going for the same 'toasty flavors', and I used:

- Toasted malt
- Biscuit malt
- Munich Malt

Next time, I would increase the toasted malt % quite a bit.

manticle

Recipes 

Vienna and biscuit will give you what you want in terms of flavour. However, while steeping a base malt in water between 60 and 70 degrees celsius for at least 30 minutes will usually be enough to convert the starches, something like biscuit has no diastatic power and cannot convert itself without being mashed with another base malt with surplus diastatic power. Vienna is fine though - plenty of surplus in that. Weyermans is quite toasty.