Properly adding Vienna to extract recipe

[moze229]

I've been reading about mashing and all grain, and I've decided I'm not there yet. But, I'd really like to add American Vienna to an extract recipe. I understand that this malt can technically be steeped since it can take care of itself and doesn't require other grains. But, I thought I might do a "mini mash" before the boil to bring out all that I can.

What is the proper way to do this? I think it's like 1.5 qt of water per pound. But I don't know how to do it. Just a grain bag, hold at a certain temp for a certain time,then just use that water to add to the boil? Any guidance would be appreciated.

 

[JimRausch]

I've been reading about mashing and all grain, and I've decided I'm not there yet. But, I'd really like to add American Vienna to an extract recipe. I understand that this malt can technically be steeped since it can take care of itself and doesn't require other grains. But, I thought I might do a "mini mash" before the boil to bring out all that I can.

What is the proper way to do this? I think it's like 1.5 qt of water per pound. But I don't know how to do it. Just a grain bag, hold at a certain temp for a certain time,then just use that water to add to the boil? Any guidance would be appreciated.

Yes, a 'minimash' is just as you stated. Vienna malt has plenty of diastatic power to self-convert. 1.5qt/lb is good, but a little more or a little less water is OK. Heat that water to 150* and add your grains in a steeping bag. The difference between simple steeping and mashing is that you hold the temperature there(wrap the pot up in something insulated like a sleeping bag) for around 60 minutes(although 30 is probably sufficient). Then take your bag out of the kettle, letting it drain to get all of the malty goodness. You can sparge, which is just another word for rinse, the grain bag with another gallon or so of hot tap water(as long as it's not chlorinated/chloramined water). Then that malty water is the start of your boil. Minimash(aka Partial mash) is actually pretty simple and definitely adds a little something to your extract recipe. Good Luck- you can do it!

 

[mcbar]

Check the sticky at the top of this forum - "easy partial mash brewing". It's not as hard as it sounds, and it doesn't require any special equipment to get started!

 

[BigFloyd]

You're not going to get a whole lot from Vienna just from steeping a small amount. You'd have to do a mini-mash.

Another option is to incorporate into your recipe some Munich extract (50/50 Munich and Pale) http://www.northernbrewer.com/shop/maillard-malts-munich-malt-extract-syrup.html

 

[JimRausch]

You're not going to get a whole lot from Vienna just from steeping a small amount. You'd have to do a mini-mash.

Another option is to incorporate into your recipe some Munich extract (50/50 Munich and Pale) http://www.northernbrewer.com/shop/maillard-malts-munich-malt-extract-syrup.html

Good point Bigfloyd. I just reread OP's post and saw that he didn't list amount. I guess I assumed that the minimum amount to even bother with would be 1lb. So, moze, use 1 lb of milled(ground up) Vienna, plus whatever steeping grains come with the kit in your minimash.
And by the way, the NB munich LME is pretty good stuff. I've been quite pleased the couple times I've used it.

 

[rodwha]

You don't want your grains compacted in the grain bag.

And keep an eye on the temp! Don't let it get over ~175* and stay above ~145*. I'm assuming you'll have it on the stove on a low setting, which is what I did until I didn't keep an eye on the temp and allowed it to get to ~180* which left me with unfermentable sugars and a very sweet stout (sickly). It was a dumper.

 

[moze229]

Thanks for all of the detailed info!

I planned on attempting this is a separate container. Using the correct volume of water, processing this through and then when finished with the mash, adding to the main boil. That way, if something goes wrong, I won't ruin the entire batch because of it.

I'm making a 5 gallon batch. My plan was to use 1# - is that enough to come through, or should I use more? I'll keep a close eye on the temps during the process. I've steeped before, and this process doesn't seem to be all that much different.

 

[JimRausch]

Yes, if you mash 1lb. of Vienna malt, you get some sugars and some of the light maltiness that Vienna gives. And you really can't screw it up as long as you check your temperatures. Especially don't get it above 170*. Around 150* is best.