Split Batch with Different Steeping Grains

[tomakana]

I've been thinking of doing some experimenting with small or split batches over the winter and was wondering about using a basic extract recipe that could then be split and adjusted using a variety of different steeping grains. I believe the usual way to use steeping grains is to steep them, then add the extract to the result, but I've also seen some techniques that add steeped wort at the end of boils or even later.

With that in mind, I'm considering doing multiple 1-gallon batches, which would start as a 2-3 gallon extract brew, with the requisite number of steeping grain combinations added after the batch is split into the fermenters. I'd steep and boil the additions separately to sterilize, and use the same yeast in all of them. I think this would be an interesting experiment, if nothing else, to see how much the specialty grains affect the result.

So - 2 questions:

1. Anyone else do this? Is there anything I should watch out for in terms of this plan?

2. Any recommendations on the base beer and the specialty grains to use for the adjustments? I'll probably leave one gallon unadjusted, with up to 2 gallons of different grain combos. I haven't gotten as far as digging into what would be a good starting beer that would lend itself to logical additions of specialty grains. Any advice?

Thanks!

 

[sibelman]

Stouts, with varying amounts of roasted barley, Carafas, chocolate malts.

 

[BrewnWKopperKat]

Brewing Better Beer has a recipe that produces a pale ale, amber ale, and brown ale.

I like the idea (#2 above) for focusing on a specific style & just swapping the steeping grains. For example, an amber ale but getting color different ways (C60 + chocolate v C60 + black v lots of C60/C120) or newer malts (Simpsons DRC, Briess Crystal Red). I've done some of these over time, but not 'side by side'.

 

[tomakana]

Excellent suggestions! I've been planning to dig into some darker beers soon, so stouts are probably a good option to play with.

Thanks, both!

 

[duncan_disorderly]

I've done lots of split batches to compare two grains, two hops, two yeasts. I've done a few where I split a batch into four or five small batches. I've used different beer styles. Perhaps focus on one favourite beer style to try some different alternatives. I like English Bitter/Pale Ale so I do splits to compare ingredients. Some grain ideas...

2 or 3 different crystals/caramel malts.
- Pale, medium, dark. And one without.
Black malt v Chocolate malt v RB
Brown malt v Amber malt v Victory
Dark Crystal v Carabohemian v Special B

 

[CascadesBrewer]

2. Any recommendations on the base beer and the specialty grains to use for the adjustments? I'll probably leave one gallon unadjusted, with up to 2 gallons of different grain combos. I haven't gotten as far as digging into what would be a good starting beer that would lend itself to logical additions of specialty grains. Any advice?

I like your plan!

What grains are you thinking about steeping? In theory, the only grains that should be steeped are Crystal Malts and dark roasted grains/malts (chocolate malt, roasted barley, etc.). There are plenty of recipes out there that steep other malts and grains such as Munich malt, Victory Malt, Brown Malt, and even stuff like flaked oats. The theory is that these starchy grains will contribute to haze and lower shelf life. An experiment like yours might be able to tease out some of the reality.

I did make a Hazy Pale Ale a while back where I steeped some Flaked Oats and Flaked Wheat. I compared that to a batch where I did a mini-mash using Flaked Oats and Malted Wheat. From my memory, the steeped batch had a lower starting gravity, but it had a little better creamy mouthfeel than the mashed batch. This was a beer that was supposed to be hazy, so it is hard to say of the steeped grains contributed haze.

 

[WouldBeBrewmaster]

I like this idea a lot. For the base beer I would use Pilsen or Extra Light DME. A lighter base malt/extract will allow the color and flavor of the specialty malts to express themselves more. That’s important since that specialty malt is the variable you’re testing.

For a 1.040-1.045 batch I’d steep 3oz/78g for a 1 gallon batch.

I’d ferment these beers as cleanly as possible. US-05 would work; Nottingham if you can ferment at low 60s F, - I like Notty here because it floccs so well which will help when evaluating appearance; or a forgiving lager strain like 34/70.

From there once the beers are done, note the appearance, color/clarity/etc, and take good photos. Then take sensory notes using the Specialty Malt Flavor Map as a guide. https://craftmalting.com/product/specialty-malt-flavor-map/

 

[Halfakneecap]

As a No Chill brewer ill occasionally do a double batch and do pale beer ( apa ) and then add some dark malts steeped into the 2nd cube for an amber or similar.

 

[Robin Edwin]

Pale ale or amber works great as a base boil steeped grains briefly to sterilize and experiment with crystal or roasted malts!