sub-zero

Recipes 

Not sure if this is the rite place to ask this but here go's. What are the ill effects of just placeing your steeping grains (crystal/special B and such) into the mash instead of steeping them seprat? Getting ready for my first all grain and woundering if you have to steep them

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Running down the hallways of life with shoes untied blind fold on and scissors in both hands
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In the Bottle--
(1968)Warsaw Pact IPA
Primary--
Socialist Pig Pale Ale
Bullshivit RIS
Big Ivan IIPA
--
BULLSHIVIT BREWING CO.

Just Good Beer And No BULLSHI-VIT!!!!!

Brewsmith

Recipes 

If you are mini-mashing or doing all grain, just toss all the grains together and mash them all.

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Fermenting:#151 Fortissimo IPA, #152 Porter
Kegged:#150 Fat Tuba Pale Ale, #149 Dim-Wit, #148 Dead Bee Wit
Up Next:Barleywine
My Recipes
Tuba Sonata
Smith & Co. Custom Tap Handles

sub-zero

Recipes 

Thanks brewsmith I think I read to much on here sometimes and confuse myself Was just kinda unsure that since the starches had already been convirted in these grains that I may over convert them by mashing. Didnt want to cause bitterness in me brew

__________________
Running down the hallways of life with shoes untied blind fold on and scissors in both hands
===============
===============
In the Bottle--
(1968)Warsaw Pact IPA
Primary--
Socialist Pig Pale Ale
Bullshivit RIS
Big Ivan IIPA
--
BULLSHIVIT BREWING CO.

Just Good Beer And No BULLSHI-VIT!!!!!

Brewsmith

Recipes 

When you do all-grain, all the grain gets milled together and all mashed at the same time. No need to keep things separate.

__________________
Fermenting:#151 Fortissimo IPA, #152 Porter
Kegged:#150 Fat Tuba Pale Ale, #149 Dim-Wit, #148 Dead Bee Wit
Up Next:Barleywine
My Recipes
Tuba Sonata
Smith & Co. Custom Tap Handles

davesrose

Recipes 

The main thing to consider about AG is that you're doing more then just "mashing" when you're in the mash stage. The basic definition of mash is converting starches to sugars....but when you're soaking the grains in 150+ temperature ranges, you're also extracting residual proteins and flavors just as you would if you were "steeping" in extract. The main difference between "mashing" and "steeping" with brewing is that "mashing" insures a more effecient way of fully converting starches to sugars.

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On Tap: Barleywine, Coffee Oatmeal Imperial Stout (big big beer)
Conditioning:Baltic Porter
Fermenting: Double Simcoe IPA
On the Bench: Racer 5 IPA

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