tonyolympia
Well-Known Member
I'm an all-grain brewer, but I'm planning to experiment with 15-minute boil extract recipes, just for fun and to increase the pipeline.
Some sources (e.g. JZ's Brewing Classic Styles, the Briess website) are pretty liberal about the range of specialty grains that can be steeped for an extract-and-steeping grain recipe, but I'm wondering. Are there grains that could be steeped as part of a full 60 minute boil recipe, but that you wouldn't want to use if you were only boiling for 15 minutes, because...I don't know, because of unconverted starches that wouldn't precipitate during the short boil?
People seem to have success with crystal malts and a short boil, but what about something like Victory malt? Does none of this matter if you're only using a lb. or so?
Any thoughts and experiences would be helpful.
Some sources (e.g. JZ's Brewing Classic Styles, the Briess website) are pretty liberal about the range of specialty grains that can be steeped for an extract-and-steeping grain recipe, but I'm wondering. Are there grains that could be steeped as part of a full 60 minute boil recipe, but that you wouldn't want to use if you were only boiling for 15 minutes, because...I don't know, because of unconverted starches that wouldn't precipitate during the short boil?
People seem to have success with crystal malts and a short boil, but what about something like Victory malt? Does none of this matter if you're only using a lb. or so?
Any thoughts and experiences would be helpful.