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Old 09-22-2005, 06:05 PM   #1
jaymack
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Jan 2005
Oakville, Ontario
Posts: 138


Hi,

Found a recipe for Irish Cream Ale that sounded quite appealing. I'm a little confused though as it calls for 1/2lb of Wheat Grain and 1/2lb of Biscuit Grain.

I understand the Wheat Grain, but not sure about the"Biscuit Grain". Any thoughts?

Thanks,
J

 
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Old 09-22-2005, 06:08 PM   #2
El Pistolero
 
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May 2005
Houston, Baja Oklahoma
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Quote:
Originally Posted by jaymack
I understand the Wheat Grain, but not sure about the"Biscuit Grain". Any thoughts?
Biscuit Malt
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Old 09-22-2005, 06:24 PM   #3
jaymack
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Jan 2005
Oakville, Ontario
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Well, that's what I assumed at first. But the directions clearly state: Steep grains at start of boil and reomve once boil is going...

 
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Old 09-22-2005, 06:30 PM   #4
El Pistolero
 
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Yes, you're steeping the grains...not mashing them. You're not going to get any fermentables out of the grains...just color and flavor.
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[/I] Up Next - Hobgoblin
After That - Czech Pilsner
Primary - Humboldt Hop Rod (4/24)
Primary - NOT Wheat AG SNCA (5/5)
Secondary -
Conditioning - SNCA Clone (3/3),

 
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Old 09-22-2005, 07:25 PM   #5
Lost
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Aug 2005
Tampa, FL
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I'd suggest that you not follow the directions and steep the grains in water that is no hotter than 175 F.. any hotter and you risk tannin extraction (astringent beer). I don't know why but I see a lot of receipes posted that call for soaking the grains in boiling or near boiling water... just seems like a bad idea to me.

As for the flavor of the biscuit malt - it's supposed to lend a bread like taste and a bit of color (25 L).

edit: Forget everything I just said.. I'm 99% positive that biscuit malt and wheat malt must both be mashed. I don't think you'd gain anything by steeping them.


 
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