*Ss Brewing Technologies Giveaway - Enter Now!*

Home Brew Forums > Home Brewing Beer > Beginners Beer Brewing Forum > Getting the most of specialty grains?
Reply
 
LinkBack Thread Tools
Old 12-22-2009, 04:50 PM   #1
Tiako
Feedback Score: 0 reviews
Recipes 
 
Join Date: Feb 2009
Posts: 218
Likes Given: 2

Default Getting the most of specialty grains?

I follow the 160 degree 20-30 min method but was told one of my beers tasted weak on the specialty grains. Any tips for getting the most flavor from steeping them?

Here is the new recipe I am following..

__________________

Last edited by Tiako; 12-22-2009 at 07:16 PM.
Tiako is offline
 
Reply With Quote Quick reply to this message
Old 12-22-2009, 05:09 PM   #2
apologeticus
Feedback Score: 0 reviews
Recipes 
 
Join Date: Nov 2009
Location: Charlotte, NC
Posts: 152
Default

I guess you could try sparging?

__________________
apologeticus is offline
 
Reply With Quote Quick reply to this message
Old 12-22-2009, 05:11 PM   #3
Dos_Locos_Brewery
Feedback Score: 0 reviews
Recipes 
 
Join Date: Mar 2009
Location: Allentown, PA
Posts: 179
Liked 2 Times on 2 Posts

Default

Short of doing a mini-mash, you're doing about all that can be done. No harm in steeping longer, but ultimately if you're not happy with the result, you'll need to bump up the amount of specialty grains.

__________________
Dos_Locos_Brewery is offline
 
Reply With Quote Quick reply to this message
Old 12-22-2009, 05:13 PM   #4
Brewmando
Feedback Score: 0 reviews
Recipes 
 
Join Date: Dec 2007
Location: Fort Madison, IA (SE)
Posts: 321
Liked 1 Times on 1 Posts

Default

I gently rinse my grain bag as it sits in a SS strainer over my brew pot with a pot of coffee maker water, which just happens to be about 170*F. Does it help? I would like to think so.

__________________
"OUR LIBERTIES WE PRIZE AND OUR RIGHTS WE WILL MAINTAIN" Iowa Motto
Brewmando is offline
 
Reply With Quote Quick reply to this message
Old 12-22-2009, 05:14 PM   #5
ChshreCat
HBT_SUPPORTER.png
Feedback Score: 0 reviews
 
ChshreCat's Avatar
Recipes 
 
Join Date: Aug 2008
Location: Camano Island, Washington
Posts: 11,311
Liked 466 Times on 371 Posts
Likes Given: 17

Default

+1 on moving to partial mash. It's really not much harder than steeping.

__________________

"Science + beer = good!"
-Adam Savage

ChshreCat is offline
 
Reply With Quote Quick reply to this message
Old 12-22-2009, 05:15 PM   #6
torque2k
HBT_SUPPORTER.png
Feedback Score: 0 reviews
 
torque2k's Avatar
Recipes 
 
Join Date: Jul 2009
Location: Lowell, MI
Posts: 298
Liked 7 Times on 6 Posts
Likes Given: 2

Default

Quote:
Originally Posted by Dos_Locos_Brewery View Post
...you'll need to bump up the amount of specialty grains.
+1 on that. OR, you could do a mix-n-match. Instead of 100% Crystal 60L, use 50% Crystal 40L and 50% Crystal 80L. Flavor gets a bit more complex that way.

Also, how fresh are your grains? Have they been sitting in a bag, cracked, for a couple of months?
__________________
On deck: Peat-smoked Porter
Primary 1: air
Primary 2: air
Secondary 1 and 2: air
Bottles: air/dust
torque2k is offline
 
Reply With Quote Quick reply to this message
Old 12-22-2009, 05:21 PM   #7
Tiako
Feedback Score: 0 reviews
Recipes 
 
Join Date: Feb 2009
Posts: 218
Likes Given: 2

Default

I did a SNPA and it only used 1 pound of grains. That sounds weak right? I got a new recipe and it calls for 3 pounds of grains. It is also an SNPA.

__________________
Tiako is offline
 
Reply With Quote Quick reply to this message
Old 12-22-2009, 05:23 PM   #8
torque2k
HBT_SUPPORTER.png
Feedback Score: 0 reviews
 
torque2k's Avatar
Recipes 
 
Join Date: Jul 2009
Location: Lowell, MI
Posts: 298
Liked 7 Times on 6 Posts
Likes Given: 2

Default

That's a huge amount of specialty grains! Normally I only see 1-1.5# used. I think John Palmer has a bit on that in "How To Brew"...

__________________
On deck: Peat-smoked Porter
Primary 1: air
Primary 2: air
Secondary 1 and 2: air
Bottles: air/dust
torque2k is offline
 
Reply With Quote Quick reply to this message
Old 12-22-2009, 05:37 PM   #9
Tiako
Feedback Score: 0 reviews
Recipes 
 
Join Date: Feb 2009
Posts: 218
Likes Given: 2

Default

Quote:
Originally Posted by torque2k View Post
That's a huge amount of specialty grains! Normally I only see 1-1.5# used. I think John Palmer has a bit on that in "How To Brew"...
It is a Sierra nevada clone. I know for a fact that 1 pound did not cut it at all last time. It just tasted like a basic ale. It didn't tasted bad but did not taste like SNPA.
__________________
Tiako is offline
 
Reply With Quote Quick reply to this message
Old 12-22-2009, 06:04 PM   #10
david_42
Feedback Score: 0 reviews
 
david_42's Avatar
Recipes 
 
Join Date: Oct 2005
Location: Willamina & Oak Grove, Oregon, USA
Posts: 25,651
Liked 134 Times on 127 Posts

Default

Increasing your steeping time and using more water can help. Another option is to gently stir the grains ever 5 minutes or so.

You definitely get more out of specialty grains in a mini-mash. Typically 50 to 100% more points.

__________________

Remember one unassailable statistic, as explained by the late, great George Carlin: "Just think of how stupid the average person is, and then realize half of them are even stupider!"

"I would like to die on Mars, just not on impact." Elon Musk

david_42 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
What specialty grains do what? grrtt78 Recipes/Ingredients 6 02-20-2011 04:58 AM
OG from specialty grains? heywolfie1015 Beginners Beer Brewing Forum 5 11-08-2009 06:34 PM
Too few specialty grains? qvantamon Beginners Beer Brewing Forum 7 10-14-2009 09:56 AM
Specialty Grains UncleMule Beginners Beer Brewing Forum 1 02-28-2009 06:01 PM
All Specialty Grains? landhoney Recipes/Ingredients 12 04-26-2007 04:34 PM