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Old 10-12-2013, 12:15 PM   #1
46andbrew
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So I'm getting more into building recipes and haven't made the jump to all grain yet. So I would like to get some feedback for my off the cuff recipe.

1 lb 2-row
1 lb crystal 60
Steeped at 150-160 for 25 min and rinsed with .5 gallon of hot water

2.5 gallon boil
3 lb extra light lme ( 60)
3 lb extra light lme (0)

Hops
1 oz Columbus
1 oz centennial
1 oz simcoe

Combined all three oz and split into 7 equal parts and added every 10 min from 60 to 0

Dry hop are the same three hop combo for 7 days

Yeast
White labs California ale 1
1 liter starter pitched at 70
Fermented at 68

 
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Old 10-12-2013, 12:26 PM   #3
Demus
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2-row is a base malt, so it's really not suitable for steeping. It needs to be mashed to convert its starches to sugars. This in unlike crystal which has effectively already been mashed in the kernel and already contains sugars. Heavily roasted malts work well too as most of their potential fermentables have been roasted away and their character easily comes out during a steep.

Have you already brewed this or still planning?

 
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Old 10-12-2013, 12:29 PM   #4
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Quote:
Originally Posted by Demus View Post
2-row is a base malt, so it's really not suitable for steeping. It needs to be mashed to convert its starches to sugars. This in unlike crystal which has effectively already been mashed in the kernel and already contains sugars. Heavily roasted malts work well too as most of their potential fermentables have been roasted away and their character easily comes out during a steep.

Have you already brewed this or still planning?
True- but if it was held in .5 gallon of 150-160 degree water, it'd be a mash- and it would convert. Conversion can happen in 15-20 minutes, so no problem.
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Old 10-12-2013, 12:36 PM   #5
46andbrew
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Thanks for the input it's in the primary right now almost done going to dry hop Sunday.

 
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Old 10-12-2013, 01:42 PM   #6
Demus
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Quote:
Originally Posted by Yooper
True- but if it was held in .5 gallon of 150-160 degree water, it'd be a mash- and it would convert. Conversion can happen in 15-20 minutes, so no problem.
Yoop, I know you like to argue for arguments sake but c'mon, do you really want to encourage beginner extract brewers to use 2-row for steeping? I realize it's possible for it to convert in a short time, but what about the myriad of variables that go into mash chemistry? Do you think he nailed them? On top of that, the purpose of steeping grains in an extract batch is to add character, 2-row, character, really? I agree the beer will likely turn out fine, well, at least the 2-row probably won't hurt it. My point is 2-row isn't a good choice for steeping in future brews as it won't help either...

 
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Old 10-12-2013, 03:11 PM   #7
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Quote:
Originally Posted by Demus View Post
Yoop, I know you like to argue for arguments sake but c'mon, do you really want to encourage beginner extract brewers to use 2-row for steeping? I realize it's possible for it to convert in a short time, but what about the myriad of variables that go into mash chemistry? Do you think he nailed them? On top of that, the purpose of steeping grains in an extract batch is to add character, 2-row, character, really? I agree the beer will likely turn out fine, well, at least the 2-row probably won't hurt it. My point is 2-row isn't a good choice for steeping in future brews as it won't help either...
Wow...arguing with a veteran of this site, good job.

Im sorry, "myriad of variables that go into mash chemistry"???
As in what, water temp and water/grain ratio?!?!....yea seems pretty complicated...

Using 2-row in a steep/mash helps to convert the small amount of starchs in the crystal. This also adds to gravity, a good thing.

Next time you want argue, for arguements sake, please do some research...
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Old 10-12-2013, 03:25 PM   #8
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Not to mention,getting some sugar from the 2-row instead of extract will help lighten the color a little bit. Not a bad thing for a pale ale.

Then again, maybe he's right and partial mash brewing is just a myth ... ;p
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Old 10-12-2013, 03:46 PM   #9
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I agree that 1lb of 2-row is o.k. to do, but I'm not sure what the point is.

It's not going to affect color or flavor in any meaningful way - though it'll add some gravity. It isn't needed to convert anything in the Crystal, either.

Since it isn't actually steeping and is basically a mini-mash, then I would at least use Munich or something that will actually add some character. If it had to a base malt, then Golden Promise or Marris Otter or something like that.

I really like Crystal 60, but 1lb is a lot. It will impart quite a bit of sweetness, so at least make sure IBU's are plenty high to counter-act it. If I was using 1lb of Crystal in an IPA, I'd go with a lighter Crystal - like 20 or 40. I usually limit my IPA's to .75lbs of Crystal if I'm using Crystal 40 or 20, and .5lbs if it's Crystal 60.

 
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Old 10-12-2013, 03:56 PM   #10
46andbrew
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Ya the owner of my LHBS guided me that way also almost every kit I have bought either there or through Austin had had some 2- row or pale ale malt

 
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