Home Brew Forums > Home Brewing Beer > Extract Brewing > why do some recipes have steeping grains and some not
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Old 08-05-2010, 11:01 PM   #21
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okay so one is malted and one is candied..getting lost in all this technical talk
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Old 08-05-2010, 11:43 PM   #22
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All brewing grains have been malted (moistened and germinated), with exception of roasted barley, unmalted wheat, and probably a couple others. This process creates starch in the grain which must be converted by enzymes into fermentable sugars and unfermentable dextrins (responsible for body and mouthfeel). The malted grain is then dried and some are kilned beyond that. The temperature at which the drying/kilning takes place is what creates the different types of malt. Specialty grains (caramel/crystal malts, chocolate malt, etc) are dried at higher temps at which point they go through a "mash" inside their husks that creates sugar in the grain. That is why they don't need to be mashed like base malts and can be steeped. That is also why they smell, as you described, "candied" (a term which is not used by brewers to describe malts).
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Old 08-06-2010, 01:26 PM   #23
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Quote:
Originally Posted by headfullahops View Post
All brewing grains have been malted (moistened and germinated), with exception of roasted barley, unmalted wheat, and probably a couple others. This process creates starch in the grain which must be converted by enzymes into fermentable sugars and unfermentable dextrins (responsible for body and mouthfeel). The malted grain is then dried and some are kilned beyond that. The temperature at which the drying/kilning takes place is what creates the different types of malt. Specialty grains (caramel/crystal malts, chocolate malt, etc) are dried at higher temps at which point they go through a "mash" inside their husks that creates sugar in the grain. That is why they don't need to be mashed like base malts and can be steeped. That is also why they smell, as you described, "candied" (a term which is not used by brewers to describe malts).
To make crystal malt you can't just kiln dried malt. It must be hydrated. Otherwise, you are just creating darker malts. I do not get any sense of a "candied" smell from something like black patent malt. Here is a good thread on the topic. http://www.homebrewtalk.com/f12/maki...l-malt-137837/
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Old 08-07-2010, 10:54 AM   #24
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That's a pretty typical malt bill for a hefeweizen. Usually, wheat DME is 35% wheat and 65% barley, so it's premixed for you.

The important flavor in a hefeweizen is the yeast. You'll notice it's a very plain grain bill, so that the yeast can be the centerpiece of the recipe.
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Old 08-07-2010, 02:55 PM   #25
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Originally Posted by joety View Post
To make crystal malt you can't just kiln dried malt. It must be hydrated. Otherwise, you are just creating darker malts.
That linked thread said everything I was trying to communicate.
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