Cold Steeping Dark Malts

[boomslang]

Hi folks,

So it's my first time trying a Black IPA, one that I'm really eager to get on the go for summer. It'll be an all grain brew with a Maris Otter base, some 60L, chocolate and roasted barley.

I'm on a budget at the moment so this is an opportunity to use some specialty malts I have lying around. But I was wondering, to stop the roasted barley coming through too astringent, would cold steeping overnight make any difference? I've heard people do this with coffee, and apparently that makes the roast a lot rounder/subtler.

Maybe I could do this with the chocolate too, since I'm looking to have a nice fruity, rich ale at the end of the brew.

Let me know what you think guys,

Cheers

 

[JacktardBrewmeister]

You could try cold sparging which is what I usually do with my stouts to mellow out the bitterness. Just use some filtered sparge water at room temp, or cold, and do some of that. I have tried cold steeping and it doesn't really seem to do much. Is this all grain, Partial Extract grain, or Extract? What is your mash temp? Most importantly what is your grain build?

 

[boomslang]

You could try cold sparging which is what I usually do with my stouts to mellow out the bitterness. Just use some filtered sparge water at room temp, or cold, and do some of that. I have tried cold steeping and it doesn't really seem to do much. Is this all grain, Partial Extract grain, or Extract? What is your mash temp? Most importantly what is your grain build?

I might give that a shot then! Thank you. I've technically got a BIAB system but I incorporate a sparge into there, it just isn't that efficient.

 

[Jtk78]

I've done a cold overnight steep a couple times with great results. I have a stout right now that's delicious that I did it with. I'll continue to do it in the future.

 

[Miraculix]

Did a cold steeped Schwarzbier. It limited the roast character and turned out good.

 

[Upthewazzu]

I've done a cold overnight steep a couple times with great results. I have a stout right now that's delicious that I did it with. I'll continue to do it in the future.

Did a cold steeped Schwarzbier. It limited the roast character and turned out good.

Just wondering what your procedure(s) look like (i.e. do you crush? do you put in the fridge?, etc...). Thanks!

 

[Miraculix]

Just wondering what your procedure(s) look like (i.e. do you crush? do you put in the fridge?, etc...). Thanks!

I basically just added 2l water per 1pound roasted stuff and let it sit over night . I did not refrigerate it, however it can be refrigerated.

Afterwards I just filtered it a bit to remove the malt and added it for the last minute of the boil.

 

[Jtk78]

Just wondering what your procedure(s) look like (i.e. do you crush? do you put in the fridge?, etc...). Thanks!

Pretty similar to Miraculix. I did crush the grain, I put it in a hop bag with plenty of room. I added about 2qts of water per pound. I did not refrigerate it either. I added it with about 5 minutes in the boil. Just remember to account for the extra you'll be adding at the end.

 

[UncleMalty]

I've done this once - crushed and cold steeped overnight in the fridge, strained and added to brew kettle pre-boil. I liked the result and will do it again.

 

[boomslang]

Update: I cold steeped over night and added pre boil as suggested. Colour is great, just waiting on dry hopping now.

 

[Miraculix]

Update: I cold steeped over night and added pre boil as suggested. Colour is great, just waiting on dry hopping now.

Pre boil was never suggested. Pre boil is actually almost like adding it to the mash. The long heat during the boil will bring out the bitterness/roast more, compared to what was suggested namely throwing it in for the last few minutes of the boil...... Will not be bad beer, but could be a beer with less astringency/roast character.