I'm an extract brewer just starting to dabble in steeping grains. I just tasted my first batch wich was a belgian IPA and I steeped caramel 10*L. Turned out pretty well. I'm planning on doing another IPA next and I am looking for any suggestions on steeping grain choices or methods or just any info period. I'm shooting for an IPA with a strong malt backbone and some serious late additions on the hops.
Specialty grains for steeping
- Thread starter drk_boyce
- Start date
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We have a lot of recipes in the recipe database (in the tool bar above this area). Just about any of them can be converted to extract with steeping grains, so pick one that looks good and we can easily convert it for you.
Normally, caramel/crystal malts are the commonly steeped ones in IPAs, but you can also use victory malt, amber malt, chocolate malt (for darker beers), roasted barley (for stouts), etc. Some may need to be in a mash, but even that is super easy as it's basically steeping and we can help you with that as well. If you want a strong malt backbone, one way to get that is with Munich malt. It can convert itself so a partial mash (again, just like steeping!) is all that's needed.
I have a couple of super easy recipes posted (either in that database, or under my avatar in the "recipes" pulldown) and IPAs are my favorite style so there are a couple of them there.
Yes, or more. Many recipes like, say, a stout, have many specialty malts.
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