Cold Steeping for a Dunkelweizen

[GriffinsRoost]

I am trying to see if anyone else out there has tried this and what your thoughts are on it. Even if you haven't tried it I would still be interested to hear your thoughts.

I did it with my latest batch and it is still too green to tell how it turned out, but my initial impression is positive. My last batch had an unpleasant "harshness" to it that I am not detecting so far with this one.

 

[Stauffbier]

Obviously from the title of your post you are asking about cold steeping, but you didn't give us enough information to truly know what you are asking. Do you do all grain or partial mash or extract & steeping grains? What exactly did you steep? How long did you steep? etc, etc...

 

[GriffinsRoost]

Obviously from the title of your post you are asking about cold steeping, but you didn't give us enough information to truly know what you are asking. Do you do all grain or partial mash or extract & steeping grains? What exactly did you steep? How long did you steep? etc, etc...

Good questions. I suppose I made some assumptions in my initial post.

I did all grain with a single infusion and ramp up to mash-out. Instead of mashing the dark grains (here I used Special B, Carafa Special II, and Chocolate Wheat), I steeped them at room temp in 1 gal of RO water for 24hrs, and added that to the boil.

 

[Stauffbier]

Good questions. I suppose I made some assumptions in my initial post.

I did all grain with a single infusion and ramp up to mash-out. Instead of mashing the dark grains (here I used Special B, Carafa Special II, and Chocolate Wheat), I steeped them at room temp in 1 gal of RO water for 24hrs, and added that to the boil.

Ahh.. ok. Thanks for clearing that up. I've done this many times with great results. My friends often prefer my stouts that are made this way. I'm actually doing it on a RIS this weekend, but I'm doing it to help control pH more so than for flavor. I think you will be glad with the results of your beer with this method.