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Old 04-26-2009, 01:02 PM   #1
boydak
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Default Grains

I am an extract brewer who uses specialty grains. Can someone tell me the difference between specialty and base?

Milled and unmilled?

Why must i mash some and just steep others?



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Old 04-26-2009, 01:39 PM   #2
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Base grains need to have the starches converted to sugar during a mash.
Specialty grains just need to be steeped to remove flavors.

Grains store much longer whole, usually bulk grain is whole and needs to be milled at home.
Milled is crushed and ready for use.

This list show what grains need to be mashed Malts Chart



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Old 04-26-2009, 01:47 PM   #3
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So a base grain that has been milled still needs to be mashed to convert the starch to useable sugars?

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Old 04-26-2009, 01:51 PM   #4
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Yep.

67890

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I would never use a dead mouse in my beer. It's much better to use live ones. You could probably just steep a dead one, but live ones must be mashed. Actually, smashed and mashed would be best.
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Old 04-26-2009, 05:21 PM   #5
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Quote:
Originally Posted by Clonefarmer View Post
This list show what grains need to be mashed Malts Chart
Awesome list Clonefarmer! I'll be using that extensively in the future.
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Old 04-28-2009, 03:21 PM   #6
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Some of the base grains on the above list come in the kits from AHS and the directions say to steep?

Am I just adding startch?

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Old 04-28-2009, 03:30 PM   #7
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Quote:
Originally Posted by boydak View Post
Some of the base grains on the above list come in the kits from AHS and the directions say to steep?

Am I just adding startch?
Steeping at 155F will convert some of the starches. Since almost all of the fermentables in a steeping kit come from extract it's not as crucial to do a proper mash and sparge. As you get more base grain like in a partial mash or all grain it becomes more important to mash and sparge properly to get fermentables.


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