busta98

Recipes 

So I have 2 extract kits without specialty grains under my belt and now I'm ready to venture into specialty grains. I've read of a couple techniques and would like to get a consensus here. Feel free to correct me on these.

The first one I've heard of is the pre-boil method which I believe involves puting the grains in cold water and basically waiting till just before boiling to pull them out. Another one way is to bring the water to steeping temps (160-170 give or take)then puting the grains in the water (obvously in the bag for both methods). Thoughts?

sp1365

Recipes 

When I did extract with specialty grains I did the cold water bring up to boil method. It works, but if I had to go back and do it again I would go with the steeping method at 155.

bonzombiekitty

Recipes 

I've been steeping the grains in water at 155-160ish for about half an hour, removing them, sparging them, then bringing it all to a boil and continuing as normal.

Haven't tried the cold water method.

Smeckel

Recipes 

I bring 2.5-3 gallons of water to 155 degrees then take off the heat and put in my specialty grains. Let sit (with an occasional "tea-bag" motion) for about 20-30 mins. Pick up and let most of the water drain from the bag, then toss it in the garbage. It's as easy as that.

Good luck on your brew.

DavidSteel

Recipes 

I'd suggest this as well

Msbeer

Recipes 

I agre with Y'all about steeping in 160 Degree water for 20-30 minutes. What kind of grains are you steeping for a 3.75# can of hopped malt plus 2 more#'s of unhopped malt. I use a dukes mixture, about a pound total of Two row,Car-Plus,Special B maybe some chocolate.

corvax13

Recipes 

Exactly what I do.

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Richabt

Recipes 

I always steeped at 155 for 30 minutes.

Never tried the cold method, but would have concerns of drawing out off flavors if I left the grains in all the way to the boil.

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