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Old 10-04-2012, 02:50 PM   #21
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yeah in hindsight the 1 TBSP of corn sugar was basically a worthless addition. I now have at least a beginner's grasp of how certain amounts of fermentable sugars influence ABV.

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Old 10-04-2012, 03:13 PM   #22
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yeah, a friend of mine threw an extra 10oz of corn sugar in with one of his recipes that he has made 20 or so times and by our calculations, it increased 0.3 abv
Not totally worthless, but pretty darn close.

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Old 10-04-2012, 04:03 PM   #23
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There are some grains that require steeping at different temps like 122 F protein rest I believe, like wheat. But 150 is good middle. Depending on the style ud want higher (more body) or lower (more fermentables) temp
Not to nitpick, but these are steeping grains, not a mash. You're not going to get more fermentables at ~150 and more unfermentables ~160. The fermentables in an extract batch come from well, the extract. The steeping grains are for color, flavor and body, very little if any fermentable sugar comes from them. What does is the sugars that are present on the caramel malts and are simply washed off, you could do that with warm tap water. Steep the grains in warm water, 150-160 is ideal, for 20-30 mins, it's that simple.

OP, I'd just let this one ride and chalk it up to learning. It'll be low abv for sure, ~3% according to BeerSmith. But blindly throwing more sugar at it to boost abv may give you a very undrinkable beer. Hefe's are s'posed to be lighter, so it's not like it's out of style. And the recipe is designed to make a balanced beer, so throwing more fermentables at is would throw the beer out of balance as it boosts the abv. Stick with what ya got, and for your next brew, choose a style that's a bit more up your alley abv wise.
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Old 10-04-2012, 07:24 PM   #24
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Sorry too much in all grain
But seriously just rinse it with warm tap water? Sugar is on the caramel ?
First of all enzymes will not activate at warm tap water temps.
Second majority of sugars are inside the grain as complex sugars that's why u crush the grain.

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Old 10-04-2012, 11:37 PM   #25
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Sorry too much in all grain
But seriously just rinse it with warm tap water? Sugar is on the caramel ?
First of all enzymes will not activate at warm tap water temps.
Second majority of sugars are inside the grain as complex sugars that's why u crush the grain.
Don't trying to be nitpicking but suck on that.
As I'm sucking, I'm thinking about caramel malt, aka crystal malt, aptly named for the crystalized sugars on the (crushed) grain. Sugars, of the fermentable variety, are a product of the malting and kilning process used to make these cara (crystal) type malts. You can read all about that process early on in The Complete Joy of Homebrewing. The fermentable sugars on cara-type malts are minimal, but they're there, and yes, you can simply rinse those off.
While I continue to suck, you should think about this.... the enzymes that won't activate in warm water (which you are correct about) are not present in specialty grains. Specialty grains lack the enzymes and the diastatic power to self convert, thus the reason you don't get fermentable sugars out of them. This is why all grain brewers use base malt and not just specialty (steeping) grains to make a fermentable wort.
Seems to me a brewer with his mind stuck "too much on all grain" would have a decent grasp of all this. I know that I do, but then again, I did before I ever even thought about getting into all grain. After all, we're talking the basics of steeping grains here, not the almighty (and not all that difficult as some would like to make it out to be) all grain.
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can i drink this? I mean. Im gunna. But is it fine?
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it's not a barley wine. it's an ale.
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Have you seen the price of ketchup lately? And I'm not talking Heinz.
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Old 10-05-2012, 04:07 AM   #26
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It's cool. Errare humanum est. Point was that I was talking about all grain recipies and not that I brewed many is that I'm getting more into it. And I hardly believe that specialty grains have no sugar inside the actual grain. Point taken but you might as well keep sucking lol

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Old 10-05-2012, 04:27 AM   #27
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I hardly believe that specialty grains have no sugar inside the actual grain.
Neither do I.... thus my explanation of the sugars in cara type malts.
What I'm not getting is the point you're trying to make......?

And as for your insistence that I continue to "keep sucking", and in the vein of your ever so witty Latin , Cha mhisd’ a’ ghealach na coin a bhith comhartaich rithe. In other words, Póg mo thóin.

Sláinte!
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can i drink this? I mean. Im gunna. But is it fine?
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it's not a barley wine. it's an ale.
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Have you seen the price of ketchup lately? And I'm not talking Heinz.
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Old 10-05-2012, 04:48 AM   #28
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It's grain. It needs sugars inside as energy. Different malting and kilning techniques can probably extract sugars onto the surface but not all. I respectfully disagree

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Old 10-05-2012, 04:53 AM   #29
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Иди ты нахуй ебаный придурок
How bout that ?
Point was that u should steep grain longer then 10 min at 165. If you trying to be smart it's cool I respect that but if u just want to be a clown I can't stop u from following ur dream
Specialty grains only need to be steeped long enough to dissolve their already converted sugars....no enzymes required. The OP has Munich, flaked Wheat, and wheat malt, all of which COULD be converted but his recipe does not contain any grain with diastatic power to provide the enzymes to do so. The extract is the main source in that recipe with very little provided by the other grain...no matter how long they were steeped at any temperature.
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Old 10-05-2012, 05:20 AM   #30
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Specialty grains only need to be steeped long enough to dissolve their already converted sugars....no enzymes required. The OP has Munich, flaked Wheat, and wheat malt, all of which COULD be converted but his recipe does not contain any grain with diastatic power to provide the enzymes to do so. The extract is the main source in that recipe with very little provided by the other grain...no matter how long they were steeped at any temperature.
Exactly, these are steeping grains, not a mash. Temps aren't all that important while steeping, plain and simple. You're not trying to get fermentable sugar from steeping, it's merely a step to provide color and flavor in a beer.
I'm not claiming to be an authority on this topic, nor even to be all that smart, but I have brewed a $hit ton of beer and I learned long ago not to believe everything that I read (especially on the interwebs).... And I stayed at a Holiday Inn Express last night.
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can i drink this? I mean. Im gunna. But is it fine?
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it's not a barley wine. it's an ale.
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Originally Posted by bottlebomber View Post
Have you seen the price of ketchup lately? And I'm not talking Heinz.

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