The Great Bottle Opener Giveaway

Home Brew Forums > Home Brewing Beer > Extract Brewing > Steeping specialty grains

Reply
 
LinkBack Thread Tools
Old 08-05-2010, 02:28 PM   #41
Knightrain88
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jan 2010
Location: Princeton. IL
Posts: 12
Default

I just brewed up an English Brown Sunday night. I tied the open end of the muslin bag to the door handle of the microwave above the stove. It hung at the perfect height to submerge the grains and keep them from contacting any of the metal surfaces.

__________________
Knightrain88 is offline
 
Reply With Quote Quick reply to this message
Old 07-16-2013, 07:11 PM   #42
Acula_MD
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jul 2013
Posts: 3
Default

I see a lot of people here say that they just add their specialty grains directly to the mash, or for the last 10 min (and then sparge). Wouldn't that go against this advice?

__________________
Acula_MD is offline
 
Reply With Quote Quick reply to this message
Old 07-16-2013, 07:43 PM   #43
pfgonzo
HBT_LIFETIMESUPPORTER.png
Feedback Score: 0 reviews
 
pfgonzo's Avatar
Recipes 
 
Join Date: Oct 2008
Location: San Francisco Bay Area, California
Posts: 597
Liked 54 Times on 38 Posts
Likes Given: 44

Default

Acula, everything can go into the mash if you're doing an all-grain recipe. While the specialty grains have already had their sugars converted with heat, there's no reason to separate them from the rest of your grains. Seems silly to conduct your mash with all pale malt, and then separately steep your specialty grains in the boil kettle.

Specialty grains, if you're doing a mash anyway, can and should into the mash with the rest of the grain bill. They'll help bring down the PH of the mash too, and avoid tannin extraction.

__________________
pfgonzo is offline
 
Reply With Quote Quick reply to this message
Old 07-16-2013, 07:45 PM   #44
butterpants
HBT_SUPPORTER.png
Feedback Score: 0 reviews
 
butterpants's Avatar
Recipes 
 
Join Date: Apr 2013
Location: , Colorado
Posts: 879
Liked 91 Times on 78 Posts
Likes Given: 29

Default

I steep my grains (regardless of amount) in 6gal (or whatever my full boil amt is) until 170 F and don't squeeze the bag. No issues so far

__________________
butterpants is offline
 
Reply With Quote Quick reply to this message
Old 07-18-2013, 12:43 AM   #45
LongDog
Feedback Score: 0 reviews
Recipes 
 
Join Date: May 2013
Posts: 26
Liked 1 Times on 1 Posts

Default

I feel more confused about brewing after reading this thread. I have always steeped in the boil volume of 3 gallons. Given my results, I am willing to try the smaller water ratio. I have heard that you don't want to squeeze the bag as that would only add astringency to the beer. I'm clueless, it seems.

__________________
LongDog is offline
 
Reply With Quote Quick reply to this message
Old 07-19-2013, 05:13 AM   #46
jonnyp1980
Feedback Score: 0 reviews
Recipes 
 
Join Date: Apr 2012
Location: Kittery, Maine
Posts: 759
Liked 43 Times on 39 Posts
Likes Given: 2

Default

Quote:
Originally Posted by LongDog
I feel more confused about brewing after reading this thread. I have always steeped in the boil volume of 3 gallons. Given my results, I am willing to try the smaller water ratio. I have heard that you don't want to squeeze the bag as that would only add astringency to the beer. I'm clueless, it seems.
You can do 2.5 3, 4, or 5 then top off to 5 gals. You can boil 6 gals and boil off to 5 and not have to use water to top off. The reason they give a set gallon mark is that most people can't get a full boil on some stove tops. As for squeezing the bag I've heard you can get off flavors while others say they don't. Personal preference I guess. I personally don't.
__________________
Subscribe to our youtube channel where we review your beer, dicuss brewing tips, and share your recipe. Cheers


http://www.youtube.com/user/Homebrew...?feature=watch
jonnyp1980 is offline
 
Reply With Quote Quick reply to this message
Old 07-19-2013, 10:34 AM   #47
CrookedTail
HBT_SUPPORTER.png
Feedback Score: 0 reviews
 
CrookedTail's Avatar
Recipes 
 
Join Date: Jun 2010
Location: Patchogue, NY
Posts: 563
Liked 29 Times on 22 Posts

Default

Quote:
Originally Posted by LongDog View Post
I feel more confused about brewing after reading this thread. I have always steeped in the boil volume of 3 gallons. Given my results, I am willing to try the smaller water ratio. I have heard that you don't want to squeeze the bag as that would only add astringency to the beer. I'm clueless, it seems.
Here's the method I use, and it works:

Put your grains (no bag) in a small pot, and fill it with water, making a porridge. Heat this mixture to 150-160, and let it sit for 20-30 minutes. While that's going, fill another small pot with water, heat it to 160-170. When the steep is done, hold a fine mesh pasta strainer over your brewpot (because of the handles it has, mine sits nicely over the pot on its own), and strain your grain/water mixture. Then ladle the water from the second small pot of water over your grains, giving them a rinse. Let that drain into the pot, and then you're done.

This works great, and there's no bags to deal with. Plus there's no need to squeeze the grains and risk tannin extraction.
__________________
CrookedTail 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
Steeping Specialty Grains?? scottmd06 General Beer Discussion 14 11-05-2009 02:18 PM
Steeping Specialty grains Meatball358 Beginners Beer Brewing Forum 12 08-12-2009 10:45 AM
Steeping specialty grains Mk010101 Beginners Beer Brewing Forum 6 12-29-2006 09:22 PM
Steeping specialty grains apparatus All Grain & Partial Mash Brewing 5 07-16-2006 04:04 AM
Cold steeping of specialty grains david_42 General Techniques 1 06-09-2006 07:59 PM