Grains that don't require mashing

[DraconianHand]

I just started PMing and I noticed that some grains don't require a mash.

How are these grains used? Are they steeped? I assumed not boiled because of the release of tannins.

Since I am using (for the time being) a 5 gal Rubbermaid MLT, my space is a bit limited and I would like to be able to get as much grain into it so that I can reduce the amount of DME I require.

 

[david_42]

With the exception of black patent and roasted barley, all "steeping" grains will do much better in a mash.

 

[Beerrific]

Just because they don't have to be mashed doesn't mean they can't be. Is this what you are asking?

 

[DraconianHand]

What I am trying to determine is what grains don't need to go into my MLT. Right now I can get about 10 lbs. of grain into my MLT (including associated liquor).

If a recipe calls for 13 lbs. of grain, then I have to convert about 3 lbs. of grain to DME. If 2 lbs. of the grist is specialty grains that do not require mashing, then I only need to convert 1 lb. to DME.

Can you tell me how long and at what temp the grains should be steeped? Can I steep the grains in the liquor/sparge water (staring at tap temp and going up to strike temp) and mash/sparge with this?

 

[bradsul]

There's a chart on the wiki that shows grains that require mashing.

 

[the_bird]

If you don't mash the grains that could be steeped, you'll still have to keep them at temp, after the mash, for a half-hour or so. Seems like a PITA to me. What water-to-grain ratio are you using? I used to use that same cooler, and had no problems with 10lbs of grain. I've heard of people getting around 14lbs in there (presumably with a pretty thick mash). How big a beer are you trying to make?

 

[DraconianHand]

Brad: Thanks for the pointer to the chart. I need to dig around in the wiki some more.

Bird man: My water-to-grain ratio is about 1.25q/pound. I hadn't considered lowering my ratio to increase my grain in the MLT. I would like to make an IIPA and a RIS with OG's around 1.090. This is doable, but I am trying to maximize the grain I use and minimize the ME. It probably isn't possible for me to eliminate ME for high OG beers using a 5 gallon MLT.

 

[DraconianHand]

For example:

Ingredients @ 11 lb of grist
9 lbs American 2-row
1 lbs American Munich
.5 lbs Crystal 45
.5 lbs Barley Flaked
3.3 lbs CBW® Bavarian Wheat Liquid (Malt Extract)
3.3 lbs CBW Light Liquid Extract

If I adjusted my liquor to grist ratio, I might be able to do this:

Ingredients @ 13 lbs of grist
11 lbs American 2-row
1 lbs American Munich
.5 lbs Crystal 45
.5 lbs Barley Flaked
3.3 lbs CBW® Bavarian Wheat Liquid (Malt Extract)
1.5 lbs CBW® Golden Light Powder (Dry Malt Extract)

This gets me 2 more pounds of grain in the MLT and I don't have to use a partial can of LME.

 

[treehouse]

There's a chart on the wiki that shows grains that require mashing.

What a great chart! Thanks bradsul.

 

[DraconianHand]

If you don't mash the grains that could be steeped, you'll still have to keep them at temp, after the mash, for a half-hour or so. Seems like a PITA to me.

What if I were to steep the steepable grains in the hot liquor as it heated to strike temp, and then used the hot liquor (with the goodness from the steeped grains) for my mash? It takes me at least 30 minutes to go from 60F to 168F.

 

[Mk010101]

Try steeping your steeping grains in the sparge water. I was told it will only make you lose a few gravity points but the flavor will remain. This is what I plan on doing when I have too many grains for partial mashes.