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Home Brew Forums > Home Brewing Beer > Beginners Beer Brewing Forum > Steeping Grains
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Old 03-16-2006, 06:49 PM   #1
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Default Steeping Grains

I'm getting ready to brew a True Brew Red Ale All Malt kit. The kit comes with Weyermann Melanoidin Malt and a steeping bag and the directions call to boil the water, then place the grains in the bag and steep for 20 to 30 minutes. My questions is do the grains need to be crushed? The directions say nothing about crushing them. If so, any thoughts on how to do this at home without a mill?
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Old 03-16-2006, 06:52 PM   #2
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Yes, but kits generally come with pre-crushed grains, don't they?

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Old 03-16-2006, 06:56 PM   #3
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First..... I wouldn't follow those directions as stated. Steeping grains at temps above 180°F can lead to harsh, astringent tannins being extracted from the grain husks. Most people steep in water between 150°F and 160°F.

As for crushing them... it's been a long time since I used a kit, but when I DID use them and they included grains, the grains were already cracked open for me.

If yours are whole kernels that have not been milled, then you can put them in a plastic bag and crack them open with a rolling pin or probably even a heavy frying pan.

Don't PULVERIZE them or grind them to a powder... just break them open lightly so that the water can get into the good stuff.

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Old 03-16-2006, 08:36 PM   #4
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Thanks Guys .... I'm at work now but I check when I get home but I swear the grains were hole. Maybe just didn't look close enough. Also, thanks for the information about the water temp.
Jimi

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Old 03-16-2006, 08:40 PM   #5
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you're welcome.

BREW ON!

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Old 03-16-2006, 09:40 PM   #6
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You'll see a bit of 'flour' if they've been crushed, as well as grain grits. Should be fairly obvious on examination.

Also, let us know how the melanoidin malt works out. I've used it a few times now and absolutely love the maltiness it imparts. I think it'll make an outstanding red ale.

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Old 03-16-2006, 09:47 PM   #7
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Quote:
Originally Posted by Baron von BeeGee
Also, let us know how the melanoidin malt works out. I've used it a few times now and absolutely love the maltiness it imparts. I think it'll make an outstanding red ale.
I'm wishing we would have put some of that in the 06.06.06 brew. I think.
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Old 03-16-2006, 09:58 PM   #8
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Quote:
Originally Posted by Dude
I'm wishing we would have put some of that in the 06.06.06 brew. I think.
Try it sometime in a red or something less busy to get a good idea of what it brings to the party. I think you'll like it.
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Old 03-16-2006, 11:38 PM   #9
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Well ... the grains were crushed. Just didn't look close enough. Letting them steep @ 150 ° for 30 minutes. Smells great ....
Jimi

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