cfresh
Member
After reading a thread about steeping grains I went on a bit of a tangent and checked out howtobrew.com and also re-read what I thought was correct in Charlie Papazians book. These 2 seemingly very knowledgable sources of information appear to disagree when it comes to steeping specialty grains. One source states boil the grains for 30 mins and the other recommends bringing the the grain to a boil and then remove it once the boil is achieved. I want to try a little extract brewing after 2 years of experimenting with kits.
example:
3.25lb Pale Malt Extract
3.25lb Amber Malt Extract
.25lb Roasted Barley (Steeped)
and First Gold Hops
Im still in the process of working out the exact details but im trying to achieve a dark ale with a distinct high bitterness similar to an ale I tasted in the UK.
Naturally I want to avoid tannin issues, so my question is in the experienced forums opinion what do you recommend?
Oh, and if anyone cares to comment on my example recipe I would also be greatful.
example:
3.25lb Pale Malt Extract
3.25lb Amber Malt Extract
.25lb Roasted Barley (Steeped)
and First Gold Hops
Im still in the process of working out the exact details but im trying to achieve a dark ale with a distinct high bitterness similar to an ale I tasted in the UK.
Naturally I want to avoid tannin issues, so my question is in the experienced forums opinion what do you recommend?
Oh, and if anyone cares to comment on my example recipe I would also be greatful.