Specialty Grain Steep time

[kd7enm]

I have an extract recipe that is asking me to steep Flaked Oats, Munich Malt, Roasted Barley, and Chocolate Malt for an hour at 150f. That seems like overkill to me. Normally I only steep for about 10 minutes at 165f.

Any advice?

-Tyler

 

[BoisePorter]

Ultimately you can/should do what you want. But if you're uncomfortable, I'd go with what the recipe says. Then if you feel it is overkill, the next time you make it you can modify it. This way you'll have something to base it on.

 

[AlbuquerqueJoe]

I say if it works now, don't try to fix it. If you been brewing good beer the way you do, then stick with it. I usually always steep for 30-40 min. I add the grains to cold water and will slowly bring the water to a boil over the span of 30-40 minutes. Seems to work great!

 

[trevorc13]

seems like an overkill to me too. Some recipies vary by the person who wrote them. If the person that wrote this recipe has the habit of steeping his grains for an hour, then that's how he'll write it. Since you aren't converting any starches, there is no need to steep this long. I'd stick with your gut.

 

[RCCOLA]

I have an extract recipe that is asking me to steep Flaked Oats, Munich Malt, Roasted Barley, and Chocolate Malt for an hour at 150f. That seems like overkill to me. Normally I only steep for about 10 minutes at 165f.

Any advice?

-Tyler

The recipe may be relying on the enzymes present in the munich to convert the starch in the flaked oats (and munich) into fermentable sugars.

I would steep the grains in no more than 1.5qts. per lb. of grain for the full hour and then rinse them with 160F water. This will convert the starches and allow for a better beer in the long run.

 

[devilishprune]

Agree.

This isn't steeping, it's mashing. You may not have to mash for a full hour to get conversion, but by the time the hour is up you will most likely have conversion. Better to err on the safe side no?

 

[Yooper]

Agree.

This isn't steeping, it's mashing. You may not have to mash for a full hour to get conversion, but by the time the hour is up you will most likely have conversion. Better to err on the safe side no?

Exactly. That is a mash recipe. You must mash it, and 60 minutes is the standard time to ensure conversion.

 

[RCCOLA]

I called these "micro mashes" when I did extract. I would get my pot full of grains up to 154F and put it(pot and grains) in my cooler for the hour.

Alternatively, if you have an oven that will set below 160F, you can put the pot in it. Otherwise, you'll have to baby it on the stovetop to keep it in range--146-160F

 

[Hang Glider]

micro mash- I like that!

most recipes call this a "partial mash" - where you still use extract but have some other fermentable that needs conversion (oats, rice, rye, corn, modified barleys).

And then, of course, it's not steeping anymore. Even if you have steeping grains for color, flavor, you just toss 'em in with the partial mash grains.

 

[trevorc13]

The recipe may be relying on the enzymes present in the munich to convert the starch in the flaked oats (and munich) into fermentable sugars.

I was under the impression that Munich malt did not have enought enzymes to convert other grains. It can convert itself, but that's it. But still, you're right, this would be a partial mash due to this conversion of munich.

 

[RCCOLA]

I was under the impression that Munich malt did not have enought enzymes to convert other grains. It can convert itself, but that's it. But still, you're right, this would be a partial mash due to this conversion of munich.

You are correct that it is common to find literature stating that munich can only self-convert.

Munich has a diastatic power of 40
2-row is ~ 140
Some pale ale malts only have a DP of 45, but are still listed as being able to convert up to 10% adjunct-->http://www.bairds-malt.co.uk/Brewing.html

So, I would say that some conversion other than just the munich is likely. However, a lb. of 6-row would be a great idea in any mini-mash using adjunct.