Help Me Please

[Hannah Stewart]

Hey everyone I'm looking for help I want to use less DME and more grain but I'm not set up for all grain so I just steep grain and use DME.
The recipe is
1lb 2 row pale
1lb flaked corn
1lb corn sugar
3lb Pilsen light DME
.5oz Columbus hops. I have made this 6 times but this time I would like to use only a lb of DME how much of the grain would I need to steep if I did this?
Thank you....

 

[ThirstyPawsHB]

1lb of grain = .6lbs DME. So (2/.6)= 3-1/3lbs of grain.

 

[parjay]

Make sure you brush up on the differences between steeping and mashing to make sure you get the most out of the 2 row.

 

[BrewInspector]

Yes, what parjay said. Steeping and mashing are NOT the same thing. You will not get the results you are seeking by steeping 3lbs or so of grain.

 

[RM-MN]

I want to use less DME and more grain but I'm not set up for all grain so I just steep grain

Go to your local big box or paint store and buy a 5 gallon paint strainer bag. Now you are set up for all grain. I do 2 1/2 to 3 gallon batches in a 5 gallon pot. To use it for a 5 gallon all grain batch you may need a bigger kettle. 5 gallon batches require a minimum 7 1/2 gallon pot and bigger is better.

 

[VirginiaHops1]

What RM-MN said. A really fun/easy way to get into grain is just do small batches. I'm doing 2.5 gallon BIAB batches in my kitchen with the same equipment I used for 5 gallon extract. If you want to do 5 gallon grain batches you'll likely need a bigger kettle, propane burner, and go outside. I like the convenience of being able to brew in my kitchen at night, when the kids are in bed.

It looks like what you're attempting in the original post is a partial mash recipe, which is good too. Like others said make sure you actually mash the grains instead of steeping. I think there's entire huge threads dedicated to discussing partial mash on this forum too.

 

[Jayjay1976]

If you'll just be mashing a few pounds of grain look into the instant pot ultra; it has adjustable cooking temperature in 1 degree increments plus a timer. A cheaper option would be a crock pot and a temp controller which would accomplish the same thing. Precise temperature control is key, there are several ways to achieve that much more easily than on top of a gas range. When you're not using one of these setups for brewing you can cook food with it ala sous vide.

A simple way to substitute extract with grain for brewing or for a yeast starter use 3 lbs of 2-row pale or pilsener malt, 3.75qt water and stew it at ~154-156f for one hour then transfer to your brew kettle and add the rest of your brew water and steeping grains. Should just fit in a 6qt vessel. I only ever did one stovetop AG batch, it was a nightmare to manage the mash temp. Afterwards I immediately set out to build my own electric BIAB rig to take care of temperature for me. Also zero risk of boil-over.

 

[Hannah Stewart]

When I steep I do it for 30 mins at 155F. How should I do the mash? is it a higher temp or just longer then 30 mins?

 

[Yooper]

When I steep I do it for 30 mins at 155F. How should I do the mash? is it a higher temp or just longer then 30 mins?

The temperature between 152-155 would be fine, but go for a full hour, especially if you're using corn to make sure it has time to convert.

 

[Jayjay1976]

When I steep I do it for 30 mins at 155F. How should I do the mash? is it a higher temp or just longer then 30 mins?

IMHO, a mash and a steep are really the same thing, a mash is just more closely controlled in time and temperature, both of which can be tweaked to fine tune the result. It's not hard at all.

 

[VirginiaHops1]

IMHO, a mash and a steep are really the same thing, a mash is just more closely controlled in time and temperature, both of which can be tweaked to fine tune the result. It's not hard at all.

They are similar, in that you soak grains in water in both exercises. The goals of each are quite different though.

steep > dissolving sugars
mash > converting starches into sugar

Does temperature matter at all with steeping? I've read you can steep your specialty grains in cold water and basically accomplish the same thing, although I have no clue if that's true as I've not tried it.

I do agree mashing is not hard at all. The name sounds far more intimidating than it actually is.

 

[RM-MN]

When I steep I do it for 30 mins at 155F. How should I do the mash? is it a higher temp or just longer then 30 mins?

Mashing can be done between about 148 and 158 and the amount of time depends on how well the grain is crushed. For your first mash, plan on an hour. Later on you can experiment with shorter or longer times. Your 155 would be a good temp to shoot for and if it drops a couple degrees over the hour long mash it isn't going to be a problem.

 

[hottpeper13]

I have a 5 gal induction ready kettle that I made an insulation sleeve for out of refletix. when doing on a gas stove I would put a towel on the counter place the sleeve on top and slide the kettle in it,pop in the grain bag and put a towel over the top. That set up only lost 1* in an hour. after I got an induction burner I could use the sleeve while on the burner. Now I have 2 - 15 gal kettles with insulation and wouldn't have it any other way.

 

[AZCoolerBrewer]

The only difference between steeping and mashing is that you tend to use crystal malts to steep and so the sugars are already within the grain. Partial mash uses grains that have starch and diastatic power, but these differences are mostly moot because most people are instructed to steep at mash temps, so the process is really not logistically different.