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Old 12-12-2012, 11:10 PM   #1
Nov 2009
Keystone, CO
Posts: 264
Liked 22 Times on 20 Posts

I know this has been talked about before. But...Just did my first cold steep of 4 pounds of chocolate malt for my 10 gallon Imperial Black IPA! Regular crush, 1.25 qt/lb thickness, 24 hours, room temp and this was awesome! I cant believe how good it works! Super black, smooth roasty flavor, almost zero bitterness/tannins!!! This would have been great to drink straight up with a scoop of vanilla ice cream in it, it was so good!

If you haven't tried cold steeping, I highly recommend it. Just in case you never have: use twice the amount of dark grains that ordinarily would be used to achieve the same color with a hot mash, it doesn't appear to add anything more than a potentially negligible amount of fermentables, people have had positive experience adding the cold steep at the end of the mash, beginning/middle/end of the boil. I added mine at the 30 minute left mark!

Other grains can be utilized with this method, I have just never done them.

Happy Brewing!

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Old 12-13-2012, 01:13 AM   #2
Feb 2012
Albany, Oregon
Posts: 149
Liked 13 Times on 9 Posts

Cool, man. Thanks!
Originally Posted by coffeegod View Post
I fermented a brown ale at 80 degrees for two weeks. At the end my beer tasted like a belgium tripple not a brown but it was a damn good belgium tripple.

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