Ideas to Convert to Extract

[jaysquared2]

6.25lb 2-row
3.75lb Maris Otter
2lb Flaked Oats
0.4lb Carapils
0.5lb Lactose

0.5 Polaris @ 60 min
1 oz Citra & Centennial @ 10
1.5 oz Citra & Centennial @ 0 (15 min steep)
1 oz Citra & Centennial Dry-hopped after 3 days
1.5 oz Citra & Centennial Dry Hop end of fermentation.

Question becomes, how would I do an extract batch of this?
Would I sub the 6.25lb of 2-row with extract and then do a mini-mash with the rest or would just steeping the carapils and oats be fine and just use extract for the maris otter as well? I'm just not sure if I need to do a mini mash or not mainly cause of the oats. I would think steeping would be fine because I'm just using them for mouthfeel/body. I have a 9.15 lb jug of Maillard Gold Malt Syrup. I can grab whatever grains are needed when I go to get the carapils and such.

 

[RM-MN]

Your oats will provide mouthfeel ....and starch haze if you don't do the mini mash. However, a mini mash is so simple that there is no reason not to learn how. Your Maris Otter will need to be milled and you need a fine mesh bag like a paint strainer bag. Here's a calculator to set your water temperature so that when you add the grains the temperature is correct for a mash. http://www.tastybrew.com/calculators/infusion.html

You can choose the quarts per pound to about any amount but the typical number would be 1.5 to 2.0. The weight of the grain will be 5.75 pounds (Maris Otter plus oats)

Heat the correct amount of water to the temperature calculated (within a couple degrees for this batch. Turn off the heat add put the bag in it, then stir in the grains well so there are no lumps with dry centers. Cover the pot and ignore it for an hour. Pull the bag of grains out, squeeze out as much wort as you can. That was a mini mash. Had you used more grains and water and no extract you have an all grain batch.

 

[jaysquared2]

Your oats will provide mouthfeel ....and starch haze if you don't do the mini mash. However, a mini mash is so simple that there is no reason not to learn how. Your Maris Otter will need to be milled and you need a fine mesh bag like a paint strainer bag. Here's a calculator to set your water temperature so that when you add the grains the temperature is correct for a mash. http://www.tastybrew.com/calculators/infusion.html

You can choose the quarts per pound to about any amount but the typical number would be 1.5 to 2.0. The weight of the grain will be 5.75 pounds (Maris Otter plus oats)

Heat the correct amount of water to the temperature calculated (within a couple degrees for this batch. Turn off the heat add put the bag in it, then stir in the grains well so there are no lumps with dry centers. Cover the pot and ignore it for an hour. Pull the bag of grains out, squeeze out as much wort as you can. That was a mini mash. Had you used more grains and water and no extract you have an all grain batch.

Well, I mean, I wasn't asking for a complete rundown/explanation for what a mini mash and all grain was (i do both). I was simply just asking which was recommended for this grain bill to get rid of some extra LME lying around. But, I appreciate ypur response and from the important parts I got that you recommend I go with the mini mash rather than just steep the oats.

 

[RM-MN]

Well, I mean, I wasn't asking for a complete rundown/explanation for what a mini mash and all grain was (i do both). I was simply just asking which was recommended for this grain bill to get rid of some extra LME lying around. But, I appreciate ypur response and from the important parts I got that you recommend I go with the mini mash rather than just steep the oats.

While I was mostly posting to you, not knowing your level of experience, I was also targeting the new brewers who might be hesitant to try a mini mash as some instructions are sort of intimidating.

 

[jaysquared2]

While I was mostly posting to you, not knowing your level of experience, I was also targeting the new brewers who might be hesitant to try a mini mash as some instructions are sort of intimidating.

Ah, I can see that. I am curious, what differences would I be looking at between doing this as a mini mash versus just steeping? Anything really noticeable? There are times where you just want to do a shorter brew day, and steeps can be 15-30 versus the hour long mash and I'd just be curious to get opinions on what effect the two would have on the final product.

 

[RM-MN]

Ah, I can see that. I am curious, what differences would I be looking at between doing this as a mini mash versus just steeping? Anything really noticeable? There are times where you just want to do a shorter brew day, and steeps can be 15-30 versus the hour long mash and I'd just be curious to get opinions on what effect the two would have on the final product.

I do all grain with just a 30 minute mash. You can do a mini-mash in 30 minutes too if the grains are milled fine.

Most people think that it takes 60 minutes for conversion so they mash for that long. What really is going on is that larger grain particles take longer for the starch to gelatinize. Once gelatinized, the conversion is very quick, like under 2 minutes. You do need to steep or mini mash for at least 20 minutes as it takes that long (or longer) to extract the color and flavor from all the malts. I've tried the very short mashes and discovered I could get the conversion without flavors. It is hard to drink a lot of flavorless beer.

 

[WestMichBrewer]

Ah, I can see that. I am curious, what differences would I be looking at between doing this as a mini mash versus just steeping? Anything really noticeable? There are times where you just want to do a shorter brew day, and steeps can be 15-30 versus the hour long mash and I'd just be curious to get opinions on what effect the two would have on the final product.

Not really much difference between a "steep" and a "mini-mash" procedurally.
For an actual "mash" you need to be working with starchy grains that can convert to sugar. Oats is such a grain and *needs* to be converted to do you any good in the beer. However, it will not convert on its own, you need to mash it with some grain (base malt) that has the enzymes necessary to do the conversion. If you just steep the oats with crystal or other "steeping grains", you will not convert the oat starch to sugar, and will be left with little contribution other than starch and haze in your finished beer.

I recommend going for the mini mash here if you already are planning on steeping...just need to add some crushed base malt (2-row or maris otter per your recipe) and get the temperature of the steep (including the grains) into the ~152 degree area and hold for 30+ minutes.

 

[WestMichBrewer]

Not really much difference between a "steep" and a "mini-mash" procedurally.
For an actual "mash" you need to be working with starchy grains that can convert to sugar. Oats is such a grain and *needs* to be converted to do you any good in the beer. However, it will not convert on its own, you need to mash it with some grain (base malt) that has the enzymes necessary to do the conversion. If you just steep the oats with crystal or other "steeping grains", you will not convert the oat starch to sugar, and will be left with little contribution other than starch and haze in your finished beer.

I recommend going for the mini mash here if you already are planning on steeping...just need to add some crushed base malt (2-row or maris otter per your recipe) and get the temperature of the steep (including the grains) into the ~152 degree area and hold for 30+ minutes.

Re-reading your original question, maybe I also included more info than you were looking for.
Short answer: If you don't want to mini-mash, leave out the oats.