Get your HBT Growlers, Shirts and Membership before the Rush!


Home Brew Forums > Home Brewing Beer > Extract Brewing > why do some recipes have steeping grains and some not
Reply
 
LinkBack Thread Tools
Old 08-06-2010, 12:01 AM   #21
tenchu_11
Feedback Score: 0 reviews
Recipes 
 
Join Date: Mar 2010
Location: Nome,AK
Posts: 259
Liked 4 Times on 3 Posts

Default

okay so one is malted and one is candied..getting lost in all this technical talk

__________________
tenchu_11 is offline
 
Reply With Quote Quick reply to this message
Old 08-06-2010, 12:43 AM   #22
headfullahops
Feedback Score: 0 reviews
Recipes 
 
Join Date: Apr 2009
Location: Waterford, Michigan
Posts: 294
Liked 12 Times on 10 Posts
Likes Given: 10

Default

All brewing grains have been malted (moistened and germinated), with exception of roasted barley, unmalted wheat, and probably a couple others. This process creates starch in the grain which must be converted by enzymes into fermentable sugars and unfermentable dextrins (responsible for body and mouthfeel). The malted grain is then dried and some are kilned beyond that. The temperature at which the drying/kilning takes place is what creates the different types of malt. Specialty grains (caramel/crystal malts, chocolate malt, etc) are dried at higher temps at which point they go through a "mash" inside their husks that creates sugar in the grain. That is why they don't need to be mashed like base malts and can be steeped. That is also why they smell, as you described, "candied" (a term which is not used by brewers to describe malts).

__________________
headfullahops is offline
 
Reply With Quote Quick reply to this message
Old 08-06-2010, 02:26 PM   #23
joety
HBT_LIFETIMESUPPORTER.png
Feedback Score: 0 reviews
 
joety's Avatar
Recipes 
 
Join Date: Oct 2008
Location: Germantown Wisconsin
Posts: 1,446
Liked 16 Times on 14 Posts
Likes Given: 19

Default

Quote:
Originally Posted by headfullahops View Post
All brewing grains have been malted (moistened and germinated), with exception of roasted barley, unmalted wheat, and probably a couple others. This process creates starch in the grain which must be converted by enzymes into fermentable sugars and unfermentable dextrins (responsible for body and mouthfeel). The malted grain is then dried and some are kilned beyond that. The temperature at which the drying/kilning takes place is what creates the different types of malt. Specialty grains (caramel/crystal malts, chocolate malt, etc) are dried at higher temps at which point they go through a "mash" inside their husks that creates sugar in the grain. That is why they don't need to be mashed like base malts and can be steeped. That is also why they smell, as you described, "candied" (a term which is not used by brewers to describe malts).
To make crystal malt you can't just kiln dried malt. It must be hydrated. Otherwise, you are just creating darker malts. I do not get any sense of a "candied" smell from something like black patent malt. Here is a good thread on the topic. http://www.homebrewtalk.com/f12/maki...l-malt-137837/
__________________
Conical 1 - Forbidden Fruit Calypso IPA
Conical 2 - Empty
Carboys - Bavarian Dunkel

Secondaries - None
Lagering in Kegs - None

Kegged: Belgian Dirty Blonde Trappist Ale, Bourbon County Stout, BLC
Bottled: Oaked Bourbon Porter
Planned: Chocolate Cherry Stout
joety is offline
 
Reply With Quote Quick reply to this message
Old 08-07-2010, 11:54 AM   #24
spulliah
Feedback Score: 0 reviews
Recipes 
 
Join Date: Aug 2010
Location: hyderabad
Posts: 6
Default

That's a pretty typical malt bill for a hefeweizen. Usually, wheat DME is 35% wheat and 65% barley, so it's premixed for you.

The important flavor in a hefeweizen is the yeast. You'll notice it's a very plain grain bill, so that the yeast can be the centerpiece of the recipe.

__________________
Refrigerator Filter
spulliah is offline
 
Reply With Quote Quick reply to this message
Old 08-07-2010, 03:55 PM   #25
headfullahops
Feedback Score: 0 reviews
Recipes 
 
Join Date: Apr 2009
Location: Waterford, Michigan
Posts: 294
Liked 12 Times on 10 Posts
Likes Given: 10

Default

Quote:
Originally Posted by joety View Post
To make crystal malt you can't just kiln dried malt. It must be hydrated. Otherwise, you are just creating darker malts.
That linked thread said everything I was trying to communicate.
__________________
headfullahops 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 Bach7210 Extract Brewing 46 07-19-2013 11:34 AM
Steeping grains Brewno Extract Brewing 12 10-27-2007 12:12 PM
Steeping grains rwillride17 Extract Brewing 11 11-02-2006 07:45 AM
Steeping grains sudsmonkey Extract Brewing 7 09-04-2005 06:58 PM



Newest Threads

LATEST SPONSOR DEALS