Steep 2-row pale malt?

nukebrewer · Oct 12, 2008

I am laying out the plans for my next brew which is going to be an IPA. The recipe I am basing it off of has me steeping the 2-row pale malt along with the crystal 40L. I was under the impression that the 2-row could not be steeped, but should be partial mashed to get anything out of it. Is this true or will steeping be fine? Thanks.

-AJ

david_42 · Oct 12, 2008

Just steep at 152F and you'll be doing a PM.

Austinhomebrew · Oct 12, 2008

It depends what you want out of the 2-row.

Steep = Enzymes
Mash = Sugar

nukebrewer · Oct 12, 2008

Thanks for the quick replies. If steeping will work, then I will stick to the recipe. Thanks again.

-AJ

Beerrific · Oct 12, 2008

Just steeping will get you very little out of the 2-row, except for unconverted starch. IMO, there is no reason to steep the 2-row.

Now as david_42 said, if you "steep" it at 150-156F with about 1.3-1.5 quarts of water per pound of grain you will utilize the ezymes in the 2-row and convert the starch to usable sugar.

jay4e · Oct 12, 2008

You can certainly steep it and you will get some conversion but if your only steeping it with crystal I don't see much of a point. Generally you would want to steep 2row with grains that can't be steeped in which case its really a mini mash. How much of each does it call for?

vav · Oct 12, 2008

2 row really needs to be mashed to get the most out of it. If you steep, you also run the risk of getting a lot of unconverted starches in your beer, which will cause it to be cloudier than usual.

Steep 2-row pale malt?

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Steep 2-row pale malt?

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