All grain batch & Steeping grains

[xile]

Hello guys,

I am a beginner in homebrewing and I have recently got the Brewing Classic Styles book from Jamil Zinasheff and John J Palmer.

I want to brew an English IPA, and I want to do it All grain. I see in the recipe "Steeping Grains" I have read about it and all I can find is about malt extract brewing.

I see the recipe says I must mash the malt for 60 minutes at 152 F. My question here is, could I add my steeping grains for the last 30 minutes of the mashing? How should I go about it?

Thanks for your help

 

[McGarnigle]

You mash all grains together for the full time. Steeping grains are treated just like any other grains.

You can mash Crystal malt, etc. It's when you merely steep base grains that you have issues.

 

[IslandLizard]

^ This

Sometimes brewers will leave out dark roasts until the (fly) sparge, or steep them outside the mash, and add the black potion later.

For all grain brewing techniques read around here or at minimum Palmer's How to Brew.

 

[Special Hops]

I awlays mash the steeping grains in with the base grain.

 

[GPP33]

Put em all together for now. As islandlizzard said some people will employ techniques to keep em separate but for now do as 99% of brewers do and toss em all in. Once your process is running like clockwork you can try to mix it up to find that last technique that gives minimal gains to make your brew one notch better but for now you'll have plenty to focus on getting right.

 

[xile]

Thanks a lot guys. I will put them all together. Thanks for your help!