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Old 09-28-2012, 02:21 PM   #21
cooper
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Here is a youtube video I found where he adds the dark grains at vorlauf. This is just an example of one way a person could do it.


 
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Old 09-28-2012, 03:34 PM   #22
JerseyJoe
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Dec 2010
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Quote:
Originally Posted by cooper View Post
Here is a youtube video I found where he adds the dark grains at vorlauf. This is just an example of one way a person could do it.
An even easier method. He adds grain during mashout (re-circulation). I like the fact this method eliminates a muslin bag and a separate pot for the steeping in my current method. Starch conversion should be complete, your just rinsing sugars. At this point PH of the mash doesn't matter?? Less work is good! Thanks for sharing cooper!
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Old 09-28-2012, 04:01 PM   #23
cooper
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That's right, the mash is already done and at this point you already have all your starches converted into sweet wort.

 
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Old 09-28-2012, 07:24 PM   #24
HIlife
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I've been wondering if steeping specialty grains separate from the main mash would give you better efficiency on really big beers. You'd reduce the sugar content of the MLT and theoretically not take such a big efficiency hit, plus you can save space in your tun for those grain bills that push your equipment to the limit.

 
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Old 09-29-2012, 01:26 AM   #25
ArcLight
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When I bough All Grain kits I from Mid-West Supplies a few months ago, they would not separate out the steeping grains.
All grains came in one bag. maybe other Home Brew stores are different.

 
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Old 09-30-2012, 11:22 PM   #26
November
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I've done this in a beer before with good results. I wanted to use Carafa but couldn't get any, so I soaked some black patent in three gallons of water in the fridge for 24 hours. I then used this as my sparge water. The resulting beer was plenty dark but lacked a lot of the roast character I would have gotten if I had tried to get the same color using roast barley or black patent.

 
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