weaselburner
Member
Hey, guys. I'm amping up to try out my first AG brew and ran across a question as i was reading Designing great Beers by Ray Daniels. In the section discussing water ph adjustments it mentioned that specialty malts such as crystal roasted ect. often reduce the mash ph to acceptable levels if you're water is just a little higher in ph than distilled water. My question is that as an extract brewer I've been steeping specialty grains for about 30min at 150-155 and now I'm unsure as to whether i should continue to do this when i do my first AG brew or if some specialty grains are better added to the mash-tun than steeped before the boil. Obviously things like flaked oats would create run-off issues so I'm unclear as of now whether in AG specialty grains are always added to the mash-tun, if they are still steeped in the brew pot, or if some grains are still steeped in the brew pot while others are now added to the mash. Any guidance would be much appreciated. Thanks!