Newb Quest - AG Steeping Grains

[Grummle]

So when I was doing extract I had 'steeping grains'. Now I'm trying to do AG and the recipes call for the same type of grains. Are they still 'steeping grains' meaning that I should mash the base grains and then steep the others like the crystal 40? or should they all be mashed at the same time?

 

[yello]

Mash them all along with your base malts.

 

[GrizlyGarou]

They all get mashed together.

The extract you used is the base grains, but somebody else mashed them for you. Then you added in the specialty grains for a different flavor. Now that you're going to be mashing your own grains, they all go in together.

The difference between the base grains and the specialty grains is the enzymes. Base grains have more enzymes and can convert a larger amount of starches into sugars, whereas specialty grains have more flavor or have been roasted. The roasting can cook out the enzymes, so to speak, so they're not as capable of converting themselves.

 

[Grummle]

Right, but if I mash them all together wouldn't the enzymes from the base grains break down the specialty grain's starches? So I'd lose the flavoring abilities of the specialty grains cause all the flavoring stuff just got broken down and is now yeast food.

Or am I talking out of my spigot.

 

[HiGravShawn]

Base Grains: High fermentability, adds the sugars that will be yeast food
Specialty Grains: Adds little fermentable sugar, adds flavor from non-fermentables such as sweetness or other flavors such as roasted/toasted or possibly body/mouthfeel from proteins

The specialty grain's starches don't break down into fermentable sugars (for the most part)

http://www.howtobrew.com/section2/chapter13-1.html

 

[GrizlyGarou]

Right, but if I mash them all together wouldn't the enzymes from the base grains break down the specialty grain's starches? So I'd lose the flavoring abilities of the specialty grains cause all the flavoring stuff just got broken down and is now yeast food.

Or am I talking out of my spigot.

You aren't right, or talking out of your spigot. You're not going to learn anything if you don't ask questions, after all...

There will be starches that are converted into sugars, but the grains will also impart their flavor. Think of it like making half regular coffee, half flavored coffee. The base grains will be the regular coffee, and the specialty grains would be the flavored. They'll still give you flavor and caffeine. Though, I guess it wouldn't be a 1:1 ratio, but you still get the idea.

 

[Grummle]

Ok, thanks guys. Nice to know as I ordered grains for another run from Austin and had them all in one grain bill so I'm pretty sure they are gonna be all in one bag. What a pain picking the crystal out would be

Also, HiGravShawn, thanks for the link. I'll have to peruse that tonight....when I'm not a work