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Old 07-26-2010, 05:27 PM   #11
joety
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They smell "candied" as they have already been converted which is why they only require steeping to extract the sugars.
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Old 07-26-2010, 05:54 PM   #12
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I've brewed like 4 extract kits from American Wheat Kit, Pilsener and Ales and they all seem to have the same Candied grains with the same smell. Is it possible they are using the exact type of steeping grain and if so what type would it be. All it read was "for increased head retention"

 
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Old 07-26-2010, 06:27 PM   #13
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Quote:
for increased head retention
Most of the time, wheat; but that wouldn't give a candied flavor. Many beers have some caramelized barley for flavor.

 
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Old 08-02-2010, 02:06 AM   #14
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My two cents... I have seen steeping grains included to increase head retention and mouth feel as a main reason for inclusion. Wheat beers and wheat extract produce great head retention and mouth feel due to the inclusion of wheat with the barley.
Just a couple of reasons for steeping grains, but for a wheat, as someone said earlier, the yeast should really be the center of attention, so a simple grain bill / extract bill is all that's needed.

 
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Old 08-02-2010, 07:28 PM   #15
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My favorite hefe recipe is 6lb wheat dme and 1oz Czech Saaz for 60 minutes and that's it.

Most all-grain and craft brewers use a combination of mostly base malts (2-row barley) and a handful of specialty grains to create the malt profile, color, head retention, etc. for their recipies.

I like to mirror this when I formulate my extract recipes. Other than my wheat beer recipes, all my others are based on light dme and get their specific character from steeping grains, hopping regime, yeast, and, in some cases, fermantation temp.

 
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Old 08-02-2010, 08:42 PM   #16
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It is best to brew extract beers with specialty grains with light extract (I prefer DME) as the base of the beer. The grains give your beers color, flavor and body. In my experiences extract only brews leave a little something to be desired.

The only exceptions are hefeweizens and saisons, where the yeast really dictates the flavor of the beer. But even then I'll steep some carapils/carahell and it improves the overall beer.

 
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Old 08-03-2010, 12:25 AM   #17
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Quote:
Originally Posted by joety View Post
They smell "candied" as they have already been converted which is why they only require steeping to extract the sugars.
Really????? how do you "convert" it and still keep it in grain form???

If they smell candied they are likely just carmal malted grains. Often steeping grains are used just to provide mouth feel, head retention, color and various flavore i.e. choclate, coffee, raisiny, carmel, some bitteness, biscuit, doughy, etc. The amount of sugar extracted can very on the type(s) of grain.

 
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Old 08-03-2010, 06:04 PM   #18
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Quote:
Originally Posted by kegtoe View Post
Really????? how do you "convert" it and still keep it in grain form???

If they smell candied they are likely just carmal malted grains. Often steeping grains are used just to provide mouth feel, head retention, color and various flavore i.e. choclate, coffee, raisiny, carmel, some bitteness, biscuit, doughy, etc. The amount of sugar extracted can very on the type(s) of grain.
I believe they do it by hydrating and baking them, but I am not an expert.
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Old 08-03-2010, 11:21 PM   #19
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Quote:
Originally Posted by joety View Post
I believe they do it by hydrating and baking them, but I am not an expert.
that is the malting process. that is most of the grain you buy.

 
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Old 08-05-2010, 04:06 AM   #20
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Quote:
Originally Posted by kegtoe View Post
that is the malting process. that is most of the grain you buy.
No, malting is hydrating, letting it sprout, then drying the grains, not baking them.
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