Happy HolidaySs Giveaway - Last Sponsor Giveaway of the Year!

Come Enter the BrewDeals/FastFerment Giveaway!


Home Brew Forums > Home Brewing Beer > Extract Brewing > Okay to use malt like specialty grains?
Reply
 
LinkBack Thread Tools
Old 03-07-2013, 04:56 AM   #1
Tree55Topz
Feedback Score: 0 reviews
Recipes 
 
Join Date: Feb 2013
Posts: 24
Likes Given: 3

Default Okay to use malt like specialty grains?

Hey, sorry for the un-descriptive title. I am brewing using LME because I lack the equipment to start all grain brewing(Even though i really REALLY want to..) and I want to use crystal grains to add more flavors and sugars. With this being said, I want to know if it would be okay to add a lb of crystal malt or carapil grains in a muslin bag and let it soak in the water pre boil for about 20 mins before starting the boil with lme, hops, etc. Is this a complete no no?

__________________
Tree55Topz is offline
 
Reply With Quote Quick reply to this message
Old 03-07-2013, 05:21 AM   #2
itzkramer
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jan 2011
Location: Cleveland, OH
Posts: 189
Liked 27 Times on 9 Posts
Likes Given: 2

Default

Steeping specialty grains is totally normal. Steep any specialty grains (crystal malt) at 155 degrees for 30 min before you boil. You will get more flavor and color from crystal, but no fermentable sugars.

If you want fermentable sugars you have to steep a base malt (2 row), and any other specialty grains for about 60min. Once you do that, you now have a partial-mash.

__________________

BEER:30 Brewing
Cleveland, OH

itzkramer is offline
 
Reply With Quote Quick reply to this message
Old 03-07-2013, 12:34 PM   #3
RM-MN
HBT_SUPPORTER.png
Feedback Score: 1 reviews
Recipes 
 
Join Date: Nov 2010
Location: Solway, MN
Posts: 7,030
Liked 830 Times on 689 Posts
Likes Given: 299

Default

Quote:
Originally Posted by Tree55Topz View Post
Hey, sorry for the un-descriptive title. I am brewing using LME because I lack the equipment to start all grain brewing(Even though i really REALLY want to..) and I want to use crystal grains to add more flavors and sugars. With this being said, I want to know if it would be okay to add a lb of crystal malt or carapil grains in a muslin bag and let it soak in the water pre boil for about 20 mins before starting the boil with lme, hops, etc. Is this a complete no no?
You might be surprised at how little equipment it takes to start all grain brewing. If you have a way to get grains crushed (local store, internet store) and a pot to boil in, you can start all grain brewing with only the purchase of a pair of paint strainer bags and a good thermomenter for a total investment of under $10. You will be limited by the size of your boil pot. I started with a 20 qt (5 gallon) stock pot and was able to do a 2 1/2 gallon batch. When I got a 7 1/2 gallon turkey fryer I was able to move up to 5 gallon batches. If you want to try all grain, search for BIAB and there will be a ton of info on it.
__________________
RM-MN is offline
 
Reply With Quote Quick reply to this message
Old 03-07-2013, 01:18 PM   #4
Tree55Topz
Feedback Score: 0 reviews
Recipes 
 
Join Date: Feb 2013
Posts: 24
Likes Given: 3

Default

Okay cool thank you for giving me the green light on the idea. And interesting, Ive been thinking about just making my own mash tun. Thanks for the advice RM-MN

__________________
Tree55Topz is offline
 
Reply With Quote Quick reply to this message
Old 03-07-2013, 01:24 PM   #5
BlauMaus
Feedback Score: 0 reviews
Recipes 
 
Join Date: Mar 2013
Location: Reading, Pennsylvania
Posts: 33
Likes Given: 1

Default

Quote:
Originally Posted by itzkramer View Post
Steeping specialty grains is totally normal. Steep any specialty grains (crystal malt) at 155 degrees for 30 min before you boil. You will get more flavor and color from crystal, but no fermentable sugars.

If you want fermentable sugars you have to steep a base malt (2 row), and any other specialty grains for about 60min. Once you do that, you now have a partial-mash.
Will this work the same way with adjunct grains, such as rye flakes? I've been wanting to try to incorporate some rye into one of my brews, but don't want to necessarily have to buy the rye based extract.
__________________
BlauMaus is offline
 
Reply With Quote Quick reply to this message
Old 03-07-2013, 02:57 PM   #6
unionrdr
Wannabe author
HBT_LIFETIMESUPPORTER.png
Feedback Score: 0 reviews
 
unionrdr's Avatar
Recipes 
 
Join Date: Feb 2011
Location: Sheffield, Ohio
Posts: 30,490
Liked 2205 Times on 1921 Posts
Likes Given: 1653

Default

Well,there are new extract versions of some grains out there. You could experiment with mixing & matching. I've done that since my 2nd brew.
But mashing can also be applied to BIAB with partial boil,partial mash,as that's what I'm doing now. I mash 5lbs of grains in 2 gallons of water in a 5G pain strainer bag for one hour wrapped in my thinsulate lined winter hunting coat. 3-3.3lbs of extract is added at flame out to complete the brew.
OG's are good as well,since the paint strainer bag allows me to stir the mash for greater efficiency. OG's are now like 1.046-1.055. This will alow you to use the same stuff you've been using by just adding a floating thermometer for the mash,along with a 5G paint strainer bag. A long plastic paddle would help too.

__________________
Everything works if ya let it-Roady(meatloaf)
NEW, REVISED EDITION of book one of Time Lords 2034 series now on Amazon Kindle! http://www.amazon.com/dp/B00NTA0L6G
My homebrewing book "Tippy Tippy Tappy" on Kindle! http://www.amazon.com/dp/B00PBAP6JO
unionrdr is offline
 
Reply With Quote Quick reply to this message
Old 03-07-2013, 03:10 PM   #7
Yooper
Ale's What Cures You!
HBT_ADMIN.png
Feedback Score: 0 reviews
 
Yooper's Avatar
Recipes 
 
Join Date: Jun 2006
Location: Upper Michigan
Posts: 62,319
Liked 4785 Times on 3480 Posts
Likes Given: 956

Default

Quote:
Originally Posted by itzkramer View Post
Steeping specialty grains is totally normal. Steep any specialty grains (crystal malt) at 155 degrees for 30 min before you boil. You will get more flavor and color from crystal, but no fermentable sugars.

If you want fermentable sugars you have to steep a base malt (2 row), and any other specialty grains for about 60min. Once you do that, you now have a partial-mash.
Actually, you do get some fermentable sugars from crystal malt without mashing- it's "premashed" so to speak by the way it's made.

Steeping specialty grains is very common, and I would guess that the majority of extract brewers always do that.

Take a look a this beginner's recipe for an English brown ale:

http://www.homebrewtalk.com/f126/ext...own-ale-27601/

It uses specialty grains to make a nice easy beer.
__________________
Broken Leg Brewery
Giving beer a leg to stand on since 2006
Yooper 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
How much impact do small additions of caramel malt/specialty grains have on flavor... Dr_Beersgood_Quaffenstein Recipes/Ingredients 11 01-18-2013 01:43 AM
Base malt only, no specialty grains Boek All Grain & Partial Mash Brewing 15 02-02-2012 07:56 PM
Substituting Specialty Grains with Dry Malt larrysbooze Beginners Beer Brewing Forum 3 06-02-2010 10:51 PM
Specialty grains using malt extract HalloweenGod General Techniques 9 01-04-2009 05:38 PM
Crystal Malt and other specialty grains captaineriv All Grain & Partial Mash Brewing 6 10-10-2005 05:38 AM



Newest Threads

LATEST SPONSOR DEALS