BradleyBrew
Well-Known Member
Has anyone done this with success? I was thinking about trying it with my next stout to cut down on some of the harshness from the highly kilned malts. Thanks!
The high temperature for steeping is to get the sugars to dissolve in the water so they wash off. Ever put a spoon of sugar in a glass of cold water. the sugar sits at the bottom of the glass.
Cold steeping works great for the really dark stuff. 24h at room temperature, then add directly to the boil. No trouble getting it all to dissolve.
You don't get any souring with this technique?
This is for very dark roasted malts. There's not a lot of sugar left in those to go bad.
(And no need to just trust me. Gordon Strong talks up this technique quite a bit in his book.)
Interesting! I'll have to give it a try. Do the dark grains impart much of a roasty, malty flavor when doing this, like in a typical stout?
thanks, do you feel it is necessary to increase the specialty grain bill to achieve the same flavor?
The whole point is that it doesn't produce the same flavor, so there's no apples to apples comparison. That said, I don't increase the quantity and I like the results I get. YMMV
The whole point is that it doesn't produce the same flavor, so there's no apples to apples comparison. That said, I don't increase the quantity and I like the results I get. YMMV
Like a quart per pound. If you're using a lot, you can use it as sparge water.
Stauffbier said:When you say use it as sparge water, do you mean at room temp, or are you heating it up to typical sparge temps first?
EDIT: Sorry BradleyBrew, I've totally hijacked your thread.
I was doing some searching on this subject and came across this thread.
I am doing an all grain brew where I was wanting to cold steep 4oz. each of roasted barley and chocolate and add the extract at flameout. Today when I bought the grains the guy at the LHBS accidentally dumped in the 1/2 pound of dark grain in with a pound of crystal 80.
Is the 80 steepable? Do I need the sugars from the cyrstal or am I after the flavors that it imparts? I hope this isn't as confusing as it reads!! I've been reading Gordon Strong's book and he talks about steeping the dark grains but never mentions anything about crystal malts.
Thanks,
Ben
do you think I can expect a drop in my estimated gravity? I am using beer smith and I'm hoping to come in around 1.056?
many thanks!
Is the 80 steepable? Do I need the sugars from the cyrstal or am I after the flavors that it imparts? I hope this isn't as confusing as it reads!! I've been reading Gordon Strong's book and he talks about steeping the dark grains but never mentions anything about crystal malts.
Thanks,
Ben
I am doing an all grain brew where I was wanting to cold steep 4oz. each of roasted barley and chocolate and add the extract at flameout. Today when I bought the grains the guy at the LHBS accidentally dumped in the 1/2 pound of dark grain in with a pound of crystal 80.
Is the 80 steepable? Do I need the sugars from the cyrstal or am I after the flavors that it imparts?
I kinda wanted to just steep the dark grains but now that the 80 is in their I am contemplating steeping the pound of munich as well....hmmm...
I am also planning on adding the extract at flameout.
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