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Topics - crustybfv

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Ingredients / Cold Steeping Caramel/Crystal Malt?
« on: April 09, 2014, 06:51:32 PM »
I'm planning on splitting a 10-gallon grain bill this weekend, and brewing an American Pale and an Oatmeal stout.  I'm particularly intrigued by the "cold steeping" method, and plan on using that with my chocolate/black patent malt portion of the grain bill to add to the stout fermenter post-boil.  Would it be possible to get a cold-water extract from crystal/caramel malt to add to the APA?
Basic 10-gallon grain bill is:
15 lbs 2-row
2 lbs Munich 10L
1.5 lb crystal 40L
1 lb crystal 80L
1 lb toasted flaked oats
For the stout, I'm add 8 oz black patent and 8 oz chocolate, cold steeped for 24 hours, to the fermenter.  Could I take the crystal malts from the above grain bill and do the same thing, adding them to the APA fermenter? 
Was going to sparge into two boil kettles and get my boil on...then add the roasted extract to the stout recipe.  Thoughts?

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