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Old 04-11-2013, 01:59 PM   #11
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Quote:
Originally Posted by kombat View Post
I was under the impression that when you "steep" the specialty grains, all you're doing is leeching out the sugars that were already converted during the kilning process, or kilned to the point of no longer being fermentable. No conversion is occurring.
It's not just the sugars from crystal malts that steeping is extracting. Flavor is a big part of the process along with color. You can steep a base grain at 160 to 170 degrees for 10 minutes and get flavor, but no conversion.



 
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Old 04-11-2013, 03:13 PM   #12
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Quote:
Originally Posted by BostonianBrewer View Post
Not to steal the thread but I have a recipie that calls or me to steep 1# Belgian pale Malt at 160 for 10min should I go a little longer and make it a mash / steep ???
The answer to this question is probably no.

Unless you adjust the volume and bitterness to get the IBU/SG ratio that the original recipe is trying to hit, you'll end up with a slightly different beer both in bitterness and malt profile. Could be a good thing, but still something to keep in mind.



 
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Old 04-11-2013, 05:21 PM   #13
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6.6light lme
1lb Belgian pale
2oz n brewer
1oz willamete
3787 Trappist Hg
1lb light candi syrup OR 1lb honey
Irish moss
Also I was going to add sweet orange peel to the fermenter
It says to steep the Belgian for only 10min is that going to be log enough for a Blonde

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Old 04-11-2013, 09:10 PM   #14
latium
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I seem to be rather fond of posting this article which talks about the differences between mashing and steeping, so I'll go ahead and drop the link here.

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Old 04-11-2013, 09:26 PM   #15
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Quote:
Originally Posted by BostonianBrewer View Post
6.6light lme
1lb Belgian pale
2oz n brewer
1oz willamete
3787 Trappist Hg
1lb light candi syrup OR 1lb honey
Irish moss
Also I was going to add sweet orange peel to the fermenter
It says to steep the Belgian for only 10min is that going to be log enough for a Blonde
It's weird, because there are no specialty grains at all. While it's true that steeping the 1 pound of Belgian pale malt for a few minutes might give you some freshness to the wort, it's such a small amount as to be insignificant. I'd probably just leave it out.
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Old 04-11-2013, 09:32 PM   #16
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Quote:
Originally Posted by BostonianBrewer View Post
6.6light lme
1lb Belgian pale
2oz n brewer
1oz willamete
3787 Trappist Hg
1lb light candi syrup OR 1lb honey
Irish moss
Also I was going to add sweet orange peel to the fermenter
It says to steep the Belgian for only 10min is that going to be log enough for a Blonde
The only reason I could think for steeping the pale malt would be to add some serious cloudiness from unconverted starch. You could probably get the same effect with soaking some potatoes in the wort. I'd drop the lb of pale malt all together and brew the rest of it.
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Old 04-11-2013, 09:40 PM   #17
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So I should drope the pale all together not even try and mash it for like 30 min ?

 
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Old 04-11-2013, 09:42 PM   #18
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Quote:
Originally Posted by BostonianBrewer View Post
So I should drope the pale all together not even try and mash it for like 30 min ?
That's what I would do. I can't see the point, and why it's in there. It doesn't make any sense.
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Old 04-12-2013, 01:48 PM   #19
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As an experiment for my past couple batches I have been "mashing" specialty grains (crystal, roasted barley, chocolate) and to offset the possible increase to maltiness I've been doing late addition for dme and full scale boils to increase the bitterness.

Theoretically, was this experiment pointless, or does going through the mashing process with specialty grains increase OG, maltiness, flavor?

 
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Old 04-12-2013, 03:14 PM   #20
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Quote:
Originally Posted by troglodytes View Post
As an experiment for my past couple batches I have been "mashing" specialty grains (crystal, roasted barley, chocolate) and to offset the possible increase to maltiness I've been doing late addition for dme and full scale boils to increase the bitterness.

Theoretically, was this experiment pointless, or does going through the mashing process with specialty grains increase OG, maltiness, flavor?
From what I understand, you won't extract much sugar, if any, from those specialty grains so your OG will not change much.
How did those batches turn out?



 
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