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Old 12-19-2009, 09:41 AM   #1
prrriiide
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When converting AG recipes to PM recipes in Beersmith, do you just steep any grains that aren't extracts? After conversion, the recipe still lists the mash sched but doesn't say anything about the steeping. I assume that you can just throw all of the grains in the same bag and steep them all for 30 min or so at 160? Or do different grains require different steeping times and temps? That seems to be getting into AG territory there, and I'm not ready to go there just yet.
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Old 12-19-2009, 09:54 AM   #2
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watch out. when i played with it, some grain was retained, which you must mash.

 
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Old 12-19-2009, 10:02 AM   #3
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Quote:
Originally Posted by mordantly View Post
watch out. when i played with it, some grain was retained, which you must mash.
You can't just steep it?
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Old 12-19-2009, 10:30 AM   #4
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only specialty grains can be steeped.

 
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Old 12-19-2009, 11:05 AM   #5
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Quote:
Originally Posted by mordantly View Post
only specialty grains can be steeped.
Word. Look out for recipes where you're steeping any base grain. Munich, Vienna, 2row, oats are some of the common steeping no-nos.
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Old 12-19-2009, 03:11 PM   #6
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Question - What is the difference between steeping @ 150f for 30 minutes vs. mashing for 30 minutes @ 150, having seen reports of 15 minute conversions from some HBT'ers?

You might not get all of the possible gravity points out of your base grains, but I doubt the grains care whether they are being mashed or steeped.

Anyone?
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Old 12-19-2009, 08:28 PM   #7
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Quote:
Originally Posted by ISLAGI View Post
Question - What is the difference between steeping @ 150f for 30 minutes vs. mashing for 30 minutes @ 150, having seen reports of 15 minute conversions from some HBT'ers?

You might not get all of the possible gravity points out of your base grains, but I doubt the grains care whether they are being mashed or steeped.

Anyone?
There's not a big difference at all. Just monitoring temperature closely and lautering the new wort off the grain. but that can easily be done with a grain bag.
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Old 12-19-2009, 08:48 PM   #8
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OK...so then why say that
Quote:
Originally Posted by philrose View Post
Munich, Vienna, 2row, oats are some of the common steeping no-nos.
Since steeping grains are done in a bag, it is basically a minimash in a bag. Just trying to make sure that I understand what is happening if I do a PM.

Thanks...
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Old 12-19-2009, 08:51 PM   #9
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well...yes, pretty much.

If you're dilligent about monitoring your temp, use enough to make it worth your while and account for the fermentables in your recipe.

Then you're good to go.

You can do an iodine test to make sure you're converted if you're worried about it. I usually don't. Generally if the wort is pretty clear and sweet after an hour you're good to go.
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Old 12-19-2009, 08:59 PM   #10
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also, a bigger bag than is usually used for steeping grains will help expose more of the grain to water, which should get you more fermentables/efficiency.
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