Not normal circumstances.

[bracconiere]

bet a paycheck

thankfully it's just homebrew....

 

[VikeMan]

thankfully it's just homebrew....

Well, I've spent a lot of paychecks to make just homebrew.

 

[bracconiere]

Well, I've spent a lot of paychecks to make just homebrew.

i haven't? it's really not that serious to me.

in fact i've helped a buddy once brew a 1 gallon batch in his appt ...just used a 1 gallon cooler..dumpped the malt into a colander over a 2 gallon cheap pot...boiled...cooled in the sink, and into a carlo rosi bottle it went....it was really good, because his heater didn't work, and i told him to use lager yeast or it won't ferment..... lol, it was fun....


edit: i forgot the pouring hot water over the grains also.....

 

[BrewnWKopperKat]

I think Brulosophy tried it.

If you post a link to the article; that would be appreciated.

 

[GoodTruble]

@VikeMan - but that was the point, you don't need saccharification and full conversion if you don't need the sugar from the base malt. It's just being used to add flavor.

 

[VikeMan]

@VikeMan - but that was the point, you don't need saccharification and full conversion if you don't need the sugar from the base malt. It's just being used to add flavor.

I'm not sure we're saying the same thing, so to amplify/clarify...

With 15-20 minutes at 155F, you are likely to get full conversion. Full conversion is simply conversion of all the starches into things that are not starch... glucose, fructose, sucrose, maltose, maltotriose, and higher (unfermentable) dextrins. Regardless of the mix of these sugars/dextrins, if the starch is gone, full conversion happened.

Regarding saccharification, you'll get that too. You won't get as many fermentable sugars as with a longer/cooler mash, but the amount won't be insignificant either. If by saccharification you mean conversion of starches into just fermentable sugars, with no higher (unfermentable) dextrins left over, that doesn't happen in any mash. If it did, our beers' final gravities would routinely be below 1.000.

 

[bwible]

I think the only real difference between mash and steep when brewing in a bag is mash usually means 140-170F for 30-90 minutes, steep usually means 100-150F for 10-30 minutes.

With a mash you have a water to grain ratio that is much different from and less than a steep. Most of the steeping instructions (at least used to) say put a couple gallons of water in a pot and heat it then steep a small amount of grain, usually 2 pounds of grains or less. Steep is a little grain in a lot of water. Mash is a lot of grain in a little water. Makes a difference.