Do the steeping grains have any effect on alcohol content? - Home Brew Forums

Register Now!
Home Brew Forums > Home Brewing Beer > Recipes/Ingredients > Do the steeping grains have any effect on alcohol content?

Reply
 
Thread Tools
Old 10-08-2006, 01:28 AM   #1
Beer is good
Recipes 
 
Aug 2006
Posts: 287
Liked 18 Times on 14 Posts



If I steep my grains for 1/2 hour could some of the starch turn into fermentable sugars?

 
Reply With Quote
Old 10-08-2006, 01:36 AM   #2
disaffected
Recipes 
 
Aug 2006
Posts: 829
Liked 6 Times on 6 Posts


I think it depends on what grains you are steeping. Some, like crystal malt, mainly add color and don't contribute any fermentable sugars. That is my understanding, anyway. Roasted grains are said to be the same. The grains selected for steeping are usually picked because of other attributes than fermentable sugars, like flavor and color.

But, I will defer to the more knowledgeble on this question. I seem to remember another recent question like this, but I can't find it.

 
Reply With Quote
Old 10-08-2006, 01:52 AM   #3
Beer Snob
 
Beer Snob's Avatar
Recipes 
 
Dec 2005
Farmington
Posts: 2,041
Liked 5 Times on 5 Posts


Generally the answer is no or very low, but here is a table found at Palmer's site: http://www.howtobrew.com/section2/chapter12-4-1.html
__________________
Michael

"Don't worry, have a homebrew." ,"The "Bible"

Cherries in the wheat
Michael's Wheat

 
Reply With Quote
Old 10-08-2006, 02:59 AM   #4
MattD
Recipes 
 
Sep 2006
Birmingham, Al
Posts: 95

you could always hock a big ole loogie into it... saliva contains amylase, which converts complex carbs to disaccharides










 
Reply With Quote
Old 10-08-2006, 03:04 AM   #5
Beer Snob
 
Beer Snob's Avatar
Recipes 
 
Dec 2005
Farmington
Posts: 2,041
Liked 5 Times on 5 Posts


Quote:
Originally Posted by MattD
you could always hock a big ole loogie into it... saliva contains amylase, which converts complex carbs to disaccharides
Alright...I posted some pretty strange stuff today, but this one is getting on the sick side here
__________________
Michael

"Don't worry, have a homebrew." ,"The "Bible"

Cherries in the wheat
Michael's Wheat

 
Reply With Quote
Old 10-09-2006, 02:45 PM   #6
Beer is good
Recipes 
 
Aug 2006
Posts: 287
Liked 18 Times on 14 Posts


oh i'll try that! I'll squirt a little urine into the brewpot while I'm at it!

 
Reply With Quote
Old 10-09-2006, 03:07 PM   #7
RichBrewer
HBT_LIFETIMESUPPORTER.png
 
RichBrewer's Avatar
Recipes 
 
Feb 2006
Denver, Colorado
Posts: 5,892
Liked 168 Times on 88 Posts


Normally the grains used to steep will not convert because they have already been modified in the malting/ kilning process. Most people steep with grains like crystal, Chocolate, and dextrin malts which only add color and flavor to beers.
Partial mash brewers use malts like 2 row and Munich along with their specialty grains and do a rest at about 150- 155 degrees for an hour to convert the starches. The grains are then sparged to extract the sugars.
If you are interested in this process take a look at this thread. It really isn't that much harder to do.

http://www.homebrewtalk.com/showthread.php?t=8805
__________________
Cheers,
Rich

 
Reply With Quote
Reply
Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
Alcohol content??????? kkocher13 Beginners Beer Brewing Forum 3 06-09-2009 04:22 AM
very low alcohol content gent1987 Beginners Beer Brewing Forum 11 06-05-2009 06:38 PM
alcohol content dqeuvtcxotaa Mead Forum 6 03-04-2008 05:31 AM
Alcohol content Bartolo Beginners Beer Brewing Forum 7 02-17-2008 04:39 AM
Cold-Steeping Malt Grains vs. High-Temp Steeping Legitikick All Grain & Partial Mash Brewing 2 01-21-2008 04:04 AM


Forum Jump