Steeping and Total Volume

[C2H6O]

Hi all

A couple of questions regarding extract brewing:
1) What is the impact if you steep your grains in a full boil volume (5gal) versus using a ratio. In Palmer's book he recommends steeping in a volume that is slightly lower than the grain bill weight so typically its 1.5 - 2gall of water.

2) Also in Palmer's book most boil volumes are between 2-3gal with the final addition to make 5gal after the wort is chilled and before pitching yeast. I had the opportunity to speak to a microbrew owner and he informed me that it is better to use the 5 gall for the entire boil process and add the last gall to make up the 5gal to account for the evaporation? any thoughts on this?

Thanks in advance

 

[BendBrewer]

If the grains contain diastatic power, (enzymes to convert the starches) then you would want to use a ratio to help keep those enzymes concentrated. If it is Crystal, I don't see why the amount of water would matter as there is no conversion taking place.

Palmer's book does that for people who do not have a big enough pot to do what is called a Full Boil. Your LHBS guy is close. The idea is to start with 6.5 gallons in the boil and end up with 5 - 5.25 gallons post boil.

 

[C2H6O]

Thanks!! - So is that where the distinction between mashing and steeping is??

I just brewed a batch that contained chocolate malt, roasted barley, and crystal 60. All of which should have little to know conversion - right?? So than I was OK using full volume to steep those grains for this batch?

Thanks for the tip on using the larger boil volume - rather than a late addition!

 

[BendBrewer]

I think it will be fine.

Yes, when you mash, you convert starches to sugars. When you steep, you extract flavors and color and rely on the extract for the sugar.