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Old 11-20-2012, 10:20 PM   #11
907_fellow
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5 minutes or 50 minutes of steeping?


I'm just toying with this idea of adding some 2 row to my specialty malts. I read about it and it makes me think I might be able to slightly improve my extract batches by employing this technique without much additional effort. Kind of trying to get an idea on whether it will be effective... Not sure what impact the 60 minute steeping time will have on the specialty grains.



 
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Old 11-20-2012, 10:32 PM   #12
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Steeping crystal grains is 30 minutes. If you use any base malts,then they must be mashed for 60 minutes. Mashing isn't steeping.


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Old 11-20-2012, 10:56 PM   #13
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I wonder if it would be wise to start the mash with my 1 lb of 2 row for 3 minutes, then add in the specialty grains after 30 minutes has passed. That way the 2 row gets its required 60 minutes, and the specialty grains gets its 30 minutes.

I suppose starting with all of the grains in at the beginning, then removing the specialty grains after 30 minutes and allowing the 2 row to continue mashing for an additional 30 would be a better approach.

 
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Old 11-21-2012, 03:21 PM   #14
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Not necessary to separate them. When mashing,they all get in there together for the full 60 minutes. It's only when steeping that you do it for only30 minutes. The sugars in crystal/caramel malts have already been produced. You're just soaking them out.
In mashing,you're doing the starch to sugar conversion yourself. That's why 60 minutes is required. But don't worry,it's not that hard. Looking back to my first PM last month,the hardest part is maintaining mash temp for the hour.
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Old 11-21-2012, 05:50 PM   #15
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Ok cool. Ya I can see the temp thing being an issue. When steeping, my 6.5 gallons of water has held from 158 degrees at the start, to around 150 degree after 30 minutes. With the longer 60 min mash, and the reduced volume of water I'm going to be using now, it will cool down much faster.

I'm rocking the keggle with a turkey propane burner. Should I just monitor the temp and periodically burp a lil flame under there to try to keep it right at 155? Any other easier ways? Probably not...

 
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Old 11-21-2012, 05:59 PM   #16
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Some heat it to a pre-determined temp,knowing how much it'll cool down to from experience. Gotta learn that one myself. But I use an electric stove so I keep it on about 2.3 on the knob to khold it about 156F. Gotta work on it with these new heating elements. Others wrap towels,blankets,etc around it after getting it to temp. Seems to work well for them.
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Old 11-21-2012, 07:05 PM   #17
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That's a good idea. Since volume will be so low, I can mash on my stove top and maintain the temp much easier with the natural gas burner set real low. At the same time, I could heat the other 5 gallons of water in my keggle to 155degree f. Don't know why I didn't think of that!

 
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Old 11-21-2012, 07:18 PM   #18
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Try 165F on the kettle of sparge water,it'll likely give a little more sugars from the grains. But yeah,I have a set of 4 SS kettles,so that's what I did.
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Old 11-21-2012, 08:26 PM   #19
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Mashing around 155, and sparging around 165 correct?

How does the sparging work? Are you just removing the grains from the liquid mash, holding them above the mash, and rinsing with the sparge water? Or is the sparge water in a separate vessel, and you submerge the grains in it briefly...

 
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Old 11-21-2012, 10:03 PM   #20
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Yes,155F mash/steep & 165F sparge. You can do it either way. I did biab,so I pulled the grain bag & set it in a SS collander above the BK & used a sanitized pyrex measuring cup to pour the sparge water slowly over the grain bag. Others dunk it in the sparge water like a tea bag. But 5lbs of wet grain is heavy in a muslin sack. So I did it my way. My OG range was 1.042-1.046,I got 1.044. So it def works well. I think the OG could've been higher had I used 165F sparge water rather than 155F. Oh well,next time...


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