So I brewed up a CDA the other day and as part of that beer cold steeped my dark grains. Here's my process:
1) Milled (i'm at .037) 2lbs dark chocolate malt and 3lbs of black patent malt.
2) I brought just over 2.5 gallons of water to a boil, and then let cool to ambient.
3) Put grain (in a paint strainer bag) in the pot of water and let set for 36 hours.
4) "sparged" (it was kind of a janky sparge... basically took half gallon of hot water from the tap in a pitcher, lifted the bag out of the water, and then had wife pour water over the grain).
So after absorption, I ended up with just over 2.5 gallons of wort. Crazy thing is I measured gravity and pulled a 1050!!! That's like 85% efficiency which is better than I get with a normal mash.
Just wondering what y'all think of that. Was my reading wrong perhaps or do you really get that good of efficiency with a cold steep?
1) Milled (i'm at .037) 2lbs dark chocolate malt and 3lbs of black patent malt.
2) I brought just over 2.5 gallons of water to a boil, and then let cool to ambient.
3) Put grain (in a paint strainer bag) in the pot of water and let set for 36 hours.
4) "sparged" (it was kind of a janky sparge... basically took half gallon of hot water from the tap in a pitcher, lifted the bag out of the water, and then had wife pour water over the grain).
So after absorption, I ended up with just over 2.5 gallons of wort. Crazy thing is I measured gravity and pulled a 1050!!! That's like 85% efficiency which is better than I get with a normal mash.
Just wondering what y'all think of that. Was my reading wrong perhaps or do you really get that good of efficiency with a cold steep?