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Cold steeping & water treatment

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EnglishAndy

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I'm planning a porter for this weekend's brew and am working through the water treatment in Brunwater. I will be cold steeping the roasted grains for 24 hours like the guides on the internet tell you to do.

I'm a little confused as to what water needs what treatment. I'm guessing that it's beneficial to do mineral additions to the entire water volume including that used for the steeping, but only acidify the water used for the mash. Is that correct? Does anybody acidify the water used for the cold steep or is that pointless?
 

McKnuckle

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Seems pointless, because A) you are steeping, not mashing the dark grains, so pH is not important; and B) they are dark grains, so they will naturally acidify the water anyway. You don’t want to add MORE acid. Plus the steeping volume should be pretty small in relation to the mash volume.
 
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