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Old 03-17-2006, 05:31 AM   #1
RiversC174
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When steeping grains, does it add fermentable sugars to the wort (are there points associated with it) or is it simply adding flavor and color to the brew? Thanks!

 
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Old 03-17-2006, 06:00 AM   #2
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It depends completely on the grains. Most specialty grains add a bit of fermentable sugar but not too much while some like patent, don't add anything but color. I think the biggest thing you're getting out of them is color, flavor and/or body.
If you're tlaking about 2-row pale malt or other staple malts, then yes they will affect the gravity if used in substantial amounts.
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Old 03-17-2006, 01:18 PM   #3
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Here's a chart that details how many gravity points are extracted from steeping various grains.

http://www.howtobrew.com/section2/chapter13-2.html
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Old 03-17-2006, 01:33 PM   #4
SteveM
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I have heard it said that they also infuse protiens that can improve your brew's head retention.

 
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Old 03-17-2006, 02:09 PM   #5
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Quote:
Originally Posted by SteveM
I have heard it said that they also infuse protiens that can improve your brew's head retention.
Yeah: some grains, anyway. Flaked wheat and dextrin (carapils) are two that will for sure. But neither will add much in the way of fermentable sugar in a steep.
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Old 03-17-2006, 09:40 PM   #6
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Just to clarify, they will all add some gravity points, but very little (if any) of what they contribute will ferment. Even the lightest of crystal malts and such are primary unfermentable complex sugars.
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