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Steeping dark malts
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Topic: Steeping dark malts
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DW
Assistant Brewer
Posts: 126
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.
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morticaixavier
I must live here
Posts: 7781
Underhill VT
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
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kylekohlmorgen
Senior Brewmaster
Posts: 1363
Saint Louis, MO
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.
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American Homebrewers Association | AHA Forum
General Category
Extract/Partial Mash Brewing
Steeping dark malts