Home Brew Forums > Home Brewing Beer > General Techniques > Treatment of Roasted Grain: What's Your Preference?
View Poll Results: How do you prefer to treat your roasted grains?
Mash them with everything else, nothing special 39 86.67%
Cold steep them and add the liquor to boil kettle 1 2.22%
Add them to the mash 10-20 minutes before sparge 5 11.11%
Steep them in hot wort after sparge and before boil 0 0%
Voters: 45. You may not vote on this poll

Reply
 
Thread Tools
Old 01-31-2013, 04:59 PM   #21
Homercidal
Licensed Sensual Massage Therapist.
HBT_MODERATOR.png
Feedback Score: 0 reviews
 
Homercidal's Avatar
Recipes 
 
Join Date: Feb 2008
Location: Reed City, MI
Posts: 26,267
Liked 3191 Times on 2201 Posts
Likes Given: 1947

Default

I had always thrown it all in the mash and was surprised when I read about saving the roasted grains for the sparge or steeping in the BK as it's coming up to boil.

This might help keep the pH at the right level during the mash and the roasted grain doesn't need any conversion anyway.


Homercidal is offline
 
Reply With Quote
Old 01-31-2013, 05:59 PM   #22
kingwood-kid
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jul 2008
Location: houston
Posts: 1,489
Liked 95 Times on 88 Posts
Likes Given: 5

Default

I've seen cold-steeping for both grain and coffee as a way to reduce harshness, which I'm assuming is closely related to acidity. Adding at the end of the mash is often used to extract more color than flavor, although I had always thought that was what Sinamar, Carafa and Midnight Wheat were designed to do. I guess I differ from the previous posters in that I would rather weigh out 1 cent's worth of baking soda and mash everything together than deal with a separate steep or whatever. But having only tried the one method, I can't say that the others don't have their merits.
__________________
Say no to intolerance: love gluten and lactose.
kingwood-kid is offline
 
Reply With Quote
Old 01-31-2013, 11:52 PM   #23
Brulosopher
HBT_SUPPORTER.png
Feedback Score: 0 reviews
 
Brulosopher's Avatar
Recipes 
 
Join Date: Jun 2011
Location: Fresno, CA
Posts: 2,808
Liked 264 Times on 203 Posts
Likes Given: 187

Default

Quote:
Originally Posted by kingwood-kid
I've seen cold-steeping for both grain and coffee as a way to reduce harshness, which I'm assuming is closely related to acidity. Adding at the end of the mash is often used to extract more color than flavor, although I had always thought that was what Sinamar, Carafa and Midnight Wheat were designed to do. I guess I differ from the previous posters in that I would rather weigh out 1 cent's worth of baking soda and mash everything together than deal with a separate steep or whatever. But having only tried the one method, I can't say that the others don't have their merits.
So a little sodium bicarbonate will fix the harshness? How? Hmm, I may just try that out!
Brulosopher is offline
 
Reply With Quote
Reply


Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
irish stout dark grain treatment Jdaught All Grain & Partial Mash Brewing 20 11-18-2012 08:50 PM
Too much roasted grain jeburgdo All Grain & Partial Mash Brewing 4 06-09-2011 03:16 AM
robust porter: lacking roasted barely but having roasted grain jigidyjim Beginners Beer Brewing Forum 2 12-04-2010 04:31 PM
Water Treatment for first all grain Graeme All Grain & Partial Mash Brewing 9 02-09-2010 11:55 AM
Roasted grain % in a porter dsuarez Recipes/Ingredients 5 09-21-2009 06:20 PM


Forum Jump

Newest Threads

LATEST SPONSOR DEALS