Author Topic: Steeping dark malts  (Read 457 times)

Offline DW

  • Cellarman
  • **
  • Posts: 97
    • View Profile
Steeping dark malts
« on: December 15, 2013, 01:25:12 PM »
I'm brewing Russian Imperial Stout tomorrow.  I've got 4 lbs of specially grains to steep before the boil.  Do you think I would get more dark roasted flavor/color by cold steeping all night and then heating up to 155 tomorrow and holding for 30 minutes, or would that be too much and lead to tannin extraction?  I did not buy extra grain to cold steep only. 

Offline morticaixavier

  • Official Poobah of No Life.
  • *
  • Posts: 7130
  • Davis, CA
    • View Profile
    • The Best Artist in the WORLD!!!!!
Re: Steeping dark malts
« Reply #1 on: December 15, 2013, 01:30:33 PM »
I am not sure if you would get  a lot more out of an overnight cold steep followed by a hot steep than you would with just a hot steep. The idea of the cold steep is to extract color only without any roasty character. Tannin extraction is a whole different animal and probably not a problem you will contend with in this brew

Offline kylekohlmorgen

  • Senior Brewmaster
  • ******
  • Posts: 1329
  • St. Louis, MO
    • View Profile
    • The South House Pilot Brewery
Re: Steeping dark malts
« Reply #2 on: December 20, 2013, 07:43:42 AM »
Steep 'em before the boil at ~155F.

In RIS (and in all stouts, IMO) you want that added acidity and acrid roast character.

Since you have so much to steep, I would either split them into 4 separate bags or (ideally) use a BIAB-style bag.

Recipes, Brett/Bacteria Experiments:

STLHops Homebrew Club: