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Old 09-13-2012, 12:59 AM   #1
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Default Rinse specialty grains?

In kits with specialty grains, is it a good idea to rinse (or sparge I guess) the specialty grains with 170 water after steeping for the recommended time? I would think this would get the most good stuff out of the grain without squeezing it.

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Old 09-13-2012, 01:01 AM   #2
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I would rinse I suppose if it's possible for you to do so.
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Old 09-13-2012, 12:48 PM   #3
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Yep, a sparge of this type is just what the doctor ordered. Me, when I soak grains, I just dunk and drain a lot.

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Old 09-13-2012, 12:53 PM   #4
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I did it, have an electric tea kettle that worked perfect. Hold 64 oz and brings water to 170 fast, poured it all over the grain bag before removing.

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Old 09-13-2012, 01:05 PM   #5
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Not sure if it makes a huge difference or not, but I do it. I put the muslin bag in a large stainless colander and rinse with 170°F water.

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Old 09-13-2012, 07:48 PM   #6
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you're basically rinsing the grains when you steep them, sparging them afterwards is unnecessary

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Old 09-13-2012, 08:23 PM   #7
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No,sparging is rinsing & steeping is the little brother of mashing. rinsing is rinsing.
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Old 09-13-2012, 08:43 PM   #8
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Sparging is rinsing the mashed grains with 170 water right?

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Old 09-13-2012, 09:27 PM   #9
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Quote:
Originally Posted by bd2xu View Post
Sparging is rinsing the mashed grains with 170 water right?
yes, but 170F isn't a requirement, you can sparge cooler with just as good of results. in essence steeping is batch sparging as conversion has already taken place in the malting process of specialty grains
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Old 09-13-2012, 09:43 PM   #10
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You aren't extracting sugars (not enough to matter) from these grains, just color and flavor. I would think it wasn't necessary. I don't think it would hurt anything if you wanted to do this either.

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