Using grains

[murppie]

So question about a brew technique that I swear I read somewhere (though I can't find where) that I've done with a good deal of success, but like I said, I can't find anywhere to back it up. Hopefully someone with more know-how can let me know if this would be a good idea.

Lets say a recipe calls for 1/2lb of caramel malt that is supposed to be steeped at 160 for 10 minutes. What I read/do is putting the grains as soon as I turn the heat on. I leave it in there until it gets to 160, then remove the grains.

I'm using plain light DME and then add grains.

Am I missing out on some flavors? Because I've really made some great beers doing this. Thanks for the input.

 

[malkore]

Since you're not mashing anything, just steeping some crystal, you have a lot of leeway.

I've done it both ways, and couldn't tell a real difference.
A better experiment would be to brew the same recipe both ways and do a blind taste test amongst your friends next month

This is the kind of stuff my brew club does. Last month a guy brought the same beer, which he dry hopped with five different individual hops, so we could taste the effect of each dry hop variety in the base beer. It was Amarillo, Simcoe, Columbus, Cascade, and...I can't remember #5 because we also had a blind IPA tasting, in addition to the rest of the beer we just drank for non-educational purposes!

 

[duboman]

So question about a brew technique that I swear I read somewhere (though I can't find where) that I've done with a good deal of success, but like I said, I can't find anywhere to back it up. Hopefully someone with more know-how can let me know if this would be a good idea.

Lets say a recipe calls for 1/2lb of caramel malt that is supposed to be steeped at 160 for 10 minutes. What I read/do is putting the grains as soon as I turn the heat on. I leave it in there until it gets to 160, then remove the grains.

I'm using plain light DME and then add grains.

Am I missing out on some flavors? Because I've really made some great beers doing this. Thanks for the input.

Ideally you bring the water to 160 first, then add the grains in a mesh bag and place in the water and hold for 30 minutes, generally 2-3 gallons, remove and rinse grains bring to boil add extract and boil 60.

You can also add other grains as well or do a smash- single malt, single hop beer. This is generally done in all grain but I suppose you could do it with extract as well.

 

[helibrewer]

I use 1.5 quarts of water per pound for steeping.

Pre-heat the oven to it's lowest setting, usually 150-170.
Heat the steeping water on the stove to 160.
Place the grain bag (with grain) into the pot, put the lid on.
Place in pre-heated oven for 30 min.

This way you don't have to sit there and watch temps, just go on with equipment set-up of get some of that kettle water boiling.