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**joety** · 07-26-2010, 05:27 PM

They smell "candied" as they have already been converted which is why they only require steeping to extract the sugars.

tenchu_11 · 07-26-2010, 05:54 PM

I've brewed like 4 extract kits from American Wheat Kit, Pilsener and Ales and they all seem to have the same Candied grains with the same smell. Is it possible they are using the exact type of steeping grain and if so what type would it be. All it read was "for increased head retention"

david_42 · 07-26-2010, 06:27 PM

Quote:

for increased head retention

Most of the time, wheat; but that wouldn't give a candied flavor. Many beers have some caramelized barley for flavor.

pkmoose · 08-02-2010, 02:06 AM

My two cents... I have seen steeping grains included to increase head retention and mouth feel as a main reason for inclusion. Wheat beers and wheat extract produce great head retention and mouth feel due to the inclusion of wheat with the barley.
Just a couple of reasons for steeping grains, but for a wheat, as someone said earlier, the yeast should really be the center of attention, so a simple grain bill / extract bill is all that's needed.

headfullahops · 08-02-2010, 07:28 PM

My favorite hefe recipe is 6lb wheat dme and 1oz Czech Saaz for 60 minutes and that's it.

Most all-grain and craft brewers use a combination of mostly base malts (2-row barley) and a handful of specialty grains to create the malt profile, color, head retention, etc. for their recipies.

I like to mirror this when I formulate my extract recipes. Other than my wheat beer recipes, all my others are based on light dme and get their specific character from steeping grains, hopping regime, yeast, and, in some cases, fermantation temp.

CrookedTail · 08-02-2010, 08:42 PM

It is best to brew extract beers with specialty grains with light extract (I prefer DME) as the base of the beer. The grains give your beers color, flavor and body. In my experiences extract only brews leave a little something to be desired.

The only exceptions are hefeweizens and saisons, where the yeast really dictates the flavor of the beer. But even then I'll steep some carapils/carahell and it improves the overall beer.

**kegtoe** · 08-03-2010, 12:25 AM

Quote:

Originally Posted by joety

They smell "candied" as they have already been converted which is why they only require steeping to extract the sugars.

Really????? how do you "convert" it and still keep it in grain form???

If they smell candied they are likely just carmal malted grains. Often steeping grains are used just to provide mouth feel, head retention, color and various flavore i.e. choclate, coffee, raisiny, carmel, some bitteness, biscuit, doughy, etc. The amount of sugar extracted can very on the type(s) of grain.

**joety** · 08-03-2010, 06:04 PM

Quote:

Originally Posted by kegtoe

Really????? how do you "convert" it and still keep it in grain form???

If they smell candied they are likely just carmal malted grains. Often steeping grains are used just to provide mouth feel, head retention, color and various flavore i.e. choclate, coffee, raisiny, carmel, some bitteness, biscuit, doughy, etc. The amount of sugar extracted can very on the type(s) of grain.

I believe they do it by hydrating and baking them, but I am not an expert.