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Old 10-11-2013, 06:41 PM   #1
Elysium
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Default Do I have to steep special malts or can they just go into the mash with the base malt

I am working on a porter recipe

There is a high (24%) content of special malts (carapils 3%, crystal malt 60L 9%, chocolate malt 7% and black malt 3%) in this recipe. I am wondering if I can just simply mash it for 60 minutes (or even 90....I dont know what is better with such a grain bill) at 154.4F or do I have to steep the special grains 1st and then move onto the mashing?

Any thoughts on this?

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Old 10-11-2013, 06:50 PM   #2
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They all go into the mash together. No reason to mash longer than 60 minutes with this grain bill. Good luck.

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Old 10-11-2013, 07:04 PM   #3
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They all go into the mash together. No reason to mash longer than 60 minutes with this grain bill. Good luck.
Thanks.
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Old 10-11-2013, 10:25 PM   #4
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Yes, everything in together. Steeping specialty malts is a procedure for extract homebrewers unable to mash.

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Old 10-11-2013, 10:59 PM   #5
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The only time you need to steep speciality grains seperately is when your mash tun isn't big enough for the entire grain bill

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Old 10-12-2013, 09:17 AM   #6
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Originally Posted by Queequeg View Post
The only time you need to steep speciality grains seperately is when your mash tun isn't big enough for the entire grain bill
I have a 13-gallon pot for BIAB and dont brew more than 7 gallons anyway.

Can you tell me a bit more about this part you said: when your mash tun isn't big enough for the entire grain bill.

If it is not big enough how do you steep at all? I thought steeping or mashing takes place in the same pot, with the difference that steeping is at a lower temperature. Am I wrong?
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Old 10-12-2013, 11:57 AM   #7
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Quote:
Originally Posted by Queequeg View Post
The only time you need to steep speciality grains seperately is when your mash tun isn't big enough for the entire grain bill
In one sense, this is true.

However, if you are using certain dark roasted malts, having them in for the entire mash can extract some bitter/astringent flavor. You can wait and add those during the last 10-15 min of the mash to get the color and some flavor while avoiding much of the bitterness.
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Old 10-12-2013, 02:26 PM   #8
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^^ This. I generally throw my crystals/carapils in the mash, but something like black patent or Carafa you might want to add late in the mash, for just those reasons.

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Old 10-12-2013, 02:28 PM   #9
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You could add some right when you sparge to get less roast character but still add color to the wort if that's what you're trying to do.

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Old 10-12-2013, 02:32 PM   #10
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Quote:
Originally Posted by BigFloyd View Post
In one sense, this is true.

However, if you are using certain dark roasted malts, having them in for the entire mash can extract some bitter/astringent flavor. You can wait and add those during the last 10-15 min of the mash to get the color and some flavor while avoiding much of the bitterness.
Quote:
Originally Posted by SwivelHips View Post
^^ This. I generally throw my crystals/carapils in the mash, but something like black patent or Carafa you might want to add late in the mash, for just those reasons.
Quote:
Originally Posted by 2005STi View Post
You could add some right when you sparge to get less roast character but still add color to the wort if that's what you're trying to do.
All great points.
I add all my dark/roasted malts with 15min left in the mash, it extracts color and flavor without all the harse tannic compounds. You might have to adjust this time for flavor (porter vs RIS) where as if i was brewing a RIS i might add them at the beggining of the mash to get that bitter roast.

Hope this helps!
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