mashing steeping grains - Page 2

**Bobby_M** · 12-02-2010, 08:20 PM

That's what I thought for a long time until I asked John Palmer about it. He said that he actually thought the same thing for a while until he was advised by a malster that caramalts are fully converted. He guessed that any perceived increase in yield is solely attributable to the sparging step. It makes sense but it wouldn't justify the 10% yield limit for steeping that are typically quoted. Hell, a no sparge all grain is worth at least 70%+.

MikeRoBrew1 · 12-02-2010, 08:27 PM

Since you aren't getting conversion from the specialty grains, the 30min steep is all they really need. Check out the BIAB partial or AG method and get cookin!!

Fletch78 · 12-02-2010, 09:59 PM

So if I soaked a pound of C-60 in room temp water for 10 minutes, an iodine test would show there are no starches in the water?

mixedbrewer · 12-03-2010, 06:37 PM

That would be an interesting test!