jwheeler85
Member
A lot of the recipes I've been looking at only call for steeping small quantities of grain... I'm talking about something in the range of 5 to 20oz total. I usually adjust recipes from books before brewing... like this stout I made last winter, I ended up using probably 3 times as much steeping grain as the recipe called for... and it tasted excellent.
But for lighter beer, like hefeweizen... do you guys have any tips or rules of thumb for figuring out how much grain to steep? I'm looking to use enough to really get some nice flavor and aroma from it, but not totally throw the color off.
But for lighter beer, like hefeweizen... do you guys have any tips or rules of thumb for figuring out how much grain to steep? I'm looking to use enough to really get some nice flavor and aroma from it, but not totally throw the color off.