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Old 02-03-2010, 07:47 PM   #1
fbones24
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Jan 2010
Freeport, NY
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I am getting ready to start a 2.5 gallon extract recipe with 8 oz of steeping grains. This is only my second brew so I am still trying to figure this all out. I have read that the volume of water is important when steeping and I think the ratio is 1 gallon per pound of grains.

My question is, can I steep the 8oz of steeping grains in 1/2 gallon of water for 30 minutes and then simply add the "steeped water" to the 2 gallons heating up in my boil kettle?

 
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Old 02-03-2010, 07:54 PM   #2
bknifefight
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Sure can. And it'll speed up the process because you'll have grains steeping while the rest of the water is heating up to boil. They say "Steep small, Boil big."

 
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Old 02-03-2010, 07:58 PM   #3
fbones24
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Jan 2010
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Thank you, I will definitely try this.

Is there any need to rinse the grains or can the water just be added to the main boil kettle?

 
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Old 02-03-2010, 09:48 PM   #4
robertvrabel
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Hmm, I always figured for steeping the water amount doesn't matter as much since you are not extracting fermentable sugars from it like mashing (or atleast not nearly as much), its main purpose is for color/aroma? I thought the kits suggestion x amount of gallons to steep in, because they assume you have a small pot?

Question: if you where doing a full 5gallon boil... would you NOT want to steep in your 6.5 gallons to start? Rather you would want to steep in less water in a different pot, then combine it all to boil?


 
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Old 02-03-2010, 10:08 PM   #5
fbones24
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Jan 2010
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You say that steeping does not extract sugars. How come when I remove the steeping grains from my recipe in Beer Alchemy, the OG drops by a lot? I am not at my home computer right now, so I can't give you the exact numbers. This would leave me to believe that sugars are extracted right?

 
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Old 02-03-2010, 10:16 PM   #6
BendBrewer
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Quote:
Originally Posted by fbones24 View Post
You say that steeping does not extract sugars. How come when I remove the steeping grains from my recipe in Beer Alchemy, the OG drops by a lot? I am not at my home computer right now, so I can't give you the exact numbers. This would leave me to believe that sugars are extracted right?
I am going to take a stab and say that he meant there are no fermentable sugars are extracted. That would require enzymes that are not present in steeped grains. Gravity is just a measurement of the density of the water due to the amount of TOTAL sugars in your wort. Some are fermentable, some are not. But both effect your gravity.

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Old 02-03-2010, 10:20 PM   #7
fbones24
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Jan 2010
Freeport, NY
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Confusing. So if they are not "fermentable" sugars, then they should have no effect on the final ABV of the beer correct?

If that is the case, then I don't understand why removing the steeping grains from my recipe would have any effect on the estimated ABV% for my beer, but it does.

 
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Old 02-03-2010, 10:25 PM   #8
BendBrewer
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Quote:
Originally Posted by fbones24 View Post
Confusing.

You got that right. Maybe someone will come along that knows what they are talking about. Again, mine was just a stab.
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Old 02-03-2010, 10:26 PM   #9
ardentfrost
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Jan 2010
Atlanta
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Some fermentable sugars are extracted during steeping of specialty grains, but compared to the overall volume of sugars added by the end, it's not very many. 8oz of grain can contribute about .002 - .003 gravity to a 5 gallon batch.

However, some extract + specialty grain recipes call for quite a few grains. I did one that called for nearly 2 pounds of grain, which can add about .01 gravity to a 5 gallon batch. That's a little more significant.

 
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Old 02-03-2010, 10:27 PM   #10
schadelh
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Jan 2010
Corvallis, OR
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Quote:
Originally Posted by BendBrewer View Post
I am going to take a stab and say that he meant there are no fermentable sugars are extracted. That would require enzymes that are not present in steeped grains.
Then how do AG recipes work? If you don't get fermentable sugars from steeping/sparging the malted-grain, how do we get beer out of AG brews?

 
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