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Old 05-19-2009, 05:35 PM   #1
yeasty
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Default i think i am confusing partial mash vs. steeping grains

i have never done an all extract kit. all my first kits included specialty grains for steeping. somewhere along the way i confused steeping grains with doing a partial mash. the last beer i brewed was a recipe thrown together with what i had and what the lhbs store recommended. i told him i was doing a partial mash......i brewed it like i usually do simply steeping the grains for a while. i guess i will have a low alcohol brew ? i have palmers book and have not read the AG section yet. i guess i was supposed to run the hot wort over the grains ?

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Old 05-19-2009, 05:40 PM   #2
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Steeping grains are whole grains that soak in water to draw out color and flavor only. Water temp not THAT important.

In a partial mash you are gathering some of your sugars from Extract and some of your sugars from an actual Mash.
To Mash your grains they must be crushed and soaked. Temperature will greatly influence the outcome noticeably between say 150-155. (A mash can be done anywhere between say 144 - 158 depending on desired outcome) You are actually converting the starches in the grains to sugars and then rinsing those into your brew pot. The sugars are what get's consumed by the yeast to give you alcohol.
If your grains weren't crushed and you did a partial mash, you have a low alcohol beer, but this would have been detected with a low Original Gravity Reading using your Hydrometer.

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Old 05-19-2009, 05:44 PM   #3
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partial mashes are where you get the a significant amount of fermentables from mashing (converting the starch into sugar) of grains, and then adding some extract to hit your target gravity...

Steeping is just that, getting flavors from the soaking of grains....but most of the steeping grains do not have diastatic power, i.e they don't convert, at least not without a base malt to aid conversion..

Think of it like squeezing an orange to get juice, and peeling an orange and dropping the peels in boiling water and letting it cool.....

The "peel tea" will smell, and maybe taste like orange flavored water....but it wont taste like a glass of juice, or have the body that a glass of juice has.

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Old 05-19-2009, 05:47 PM   #4
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ok well the grains were crushed at the store and i "steeped" them at about 150 for 60 min. so all i missed out on was the rinse step for the second runnings ? my OG was a little on the low side.

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Old 05-19-2009, 07:31 PM   #5
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There's a little more to it than just rinsing the grains....the water/grain ratio for your mash is important as well. I use 1.3 quarts per pound of grain, and at least that much (usually a bit more) for the sparge, up to my maximum boil capacity. You also need to have some base grain in order for it to be a partail mash, steeping recipes use only specialty grains. Doing a partial mash also allows you to use some adjuncts like flaked grains that can't be simply steeped.

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Old 05-19-2009, 08:59 PM   #6
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Quote:
Originally Posted by IrregularPulse View Post
Steeping grains are whole grains that soak in water to draw out color and flavor only. Water temp not THAT important..
You're not supposed to crush steeping grains?
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Old 05-19-2009, 09:41 PM   #7
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Well, I always thought you would crush steeping grains just like you would for a partial mash, but I didn't question it because I've never steeped. Went straight to PM brewing.

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Old 05-19-2009, 10:01 PM   #8
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Quote:
Originally Posted by Boondoggie View Post
You're not supposed to crush steeping grains?
I crush my steeping grains.
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Old 05-19-2009, 10:16 PM   #9
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Quote:
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I crush my steeping grains.
As do I!
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Old 05-19-2009, 10:48 PM   #10
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the partial mash kits from AHS walk you through a mini sparge with the grains they send....i like that !

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