Hi guys, I'm new to the forum (and to brewing) so apologies if this question has been asked already. I had a quick peak around and couldn't find the answer.
I've been reading Palmer and noticed something I thought was strange. He gives this table (4 columns are max yield, max ppg, typical ppg, and ppg steep).
Brown Malt 70 32 28 8*
Dextrin Malt 70 32 28 4*
Light Crystal (10 - 15L) 75 35 30 14*
Pale Crystal (25 - 40L) 74 34 29 22
Medium Crystal (60 - 75L) 74 34 29 18
Dark Crystal (120L) 72 33 28 16
Special B 68 31 27 16
Chocolate Malt 60 28 24 15
Roast Barley 55 25 22 21
Black Patent Malt 55 25 22 21
Clearly the gravity contributions are less when steeping than mashing (except for roast barley and black patent). However, in Palmer's sample recipes toward the end of the book, where he gives both extract/steep and all grain options, he generally just replaces the extract with 2-row but keeps the amount of the specialty grains the same. If you get a better extraction from the specialty grains when mashing instead of steeping, why wouldn't the extract/steep recipe call for more specialty grains compared to the all grain recipe for the same beer? Am I missing something? Is there a problem with steeping to much specialty grain?
I've been reading Palmer and noticed something I thought was strange. He gives this table (4 columns are max yield, max ppg, typical ppg, and ppg steep).
Brown Malt 70 32 28 8*
Dextrin Malt 70 32 28 4*
Light Crystal (10 - 15L) 75 35 30 14*
Pale Crystal (25 - 40L) 74 34 29 22
Medium Crystal (60 - 75L) 74 34 29 18
Dark Crystal (120L) 72 33 28 16
Special B 68 31 27 16
Chocolate Malt 60 28 24 15
Roast Barley 55 25 22 21
Black Patent Malt 55 25 22 21
Clearly the gravity contributions are less when steeping than mashing (except for roast barley and black patent). However, in Palmer's sample recipes toward the end of the book, where he gives both extract/steep and all grain options, he generally just replaces the extract with 2-row but keeps the amount of the specialty grains the same. If you get a better extraction from the specialty grains when mashing instead of steeping, why wouldn't the extract/steep recipe call for more specialty grains compared to the all grain recipe for the same beer? Am I missing something? Is there a problem with steeping to much specialty grain?