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Author Topic: Cold Steeping Dark Grain with Respect to Color  (Read 1081 times)

Offline Kit B

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Cold Steeping Dark Grain with Respect to Color
« on: October 15, 2014, 11:45:22 am »
A week ago, I posted questions about cold steeping & gravity.
Thanks, to everyone that answered!

This week, I'm curious about color.
Does anyone have some concrete information, about color contributions & cold steeping?
Would it give the same results as mashing?
Does anyone know what formulas can be used for MCU or SRM, when you're using cold-steeped grains.

Thanks, in advance!

Offline morticaixavier

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Re: Cold Steeping Dark Grain with Respect to Color
« Reply #1 on: October 15, 2014, 12:43:07 pm »
I don't have concrete numbers but I do know that I double my dark grains when cold steeping in order to hit more or less the same color and flavor contributions (minus some of the acrid ashy roast character)
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Offline fmader

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Re: Cold Steeping Dark Grain with Respect to Color
« Reply #2 on: October 15, 2014, 06:26:55 pm »
Yep... 2-3 times
Frank

Offline ynotbrusum

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Re: Cold Steeping Dark Grain with Respect to Color
« Reply #3 on: October 15, 2014, 08:06:03 pm »
For late additions to the mash, I boost it just a bit - maybe 25% at most.  I add them just before first runnings by stirring, then Vorlauf, then draw it off to boil kettle.
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