Author Topic: Steeping Question  (Read 514 times)

Offline conorek1

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Steeping Question
« on: January 13, 2015, 12:41:17 AM »
I brewed a clone extract recipe from a book that I got from the library. The instructions were to steep grains in 3.5 gal. of water at 160 for 30 min. Strain the grain into brewpot and sparge with .5 gal. at 160. The grain bill is:

1.2lbs. Roasted barley
1.1lbs.Goldpils Vienna malt
10.5oz.Flaked oats
8.8oz. Victory malt
7.2oz. Black malt

I didn't know steeping base malts is pretty much mashing when I brewed this and that you usually don't use that much water when doing so. Could I have put too many starches in my wort or is that not enough base malt to worry about it? I actually emailed the author and he re-assured me it was fine.

Offline flbrewer

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Re: Steeping Question
« Reply #1 on: January 13, 2015, 12:49:10 AM »
I could be wrong, but I think you essentially did a BIAB.

Offline conorek1

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Re: Steeping Question
« Reply #2 on: January 13, 2015, 12:57:37 AM »
There is lme and dme in the recipe.

Offline Wort-H.O.G.

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Re: Steeping Question
« Reply #3 on: January 13, 2015, 01:06:21 AM »
a partial grain recipe
Ken- Chagrin Falls, OH
CPT, U.S.Army
https://www.facebook.com/pages/Harveys-Brewhaus/405092862905115

http://braukaiser.com/wiki/index.php?title=The_Science_of_Mashing

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Offline conorek1

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Re: Steeping Question
« Reply #4 on: January 13, 2015, 01:20:26 AM »
He said it was just an extract with steeping grains.

Offline Wort-H.O.G.

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Re: Steeping Question
« Reply #5 on: January 13, 2015, 01:25:51 AM »
He said it was just an extract with steeping grains.

understood. he's describing a partial mash process however, not steeping specialty grains.
Ken- Chagrin Falls, OH
CPT, U.S.Army
https://www.facebook.com/pages/Harveys-Brewhaus/405092862905115

http://braukaiser.com/wiki/index.php?title=The_Science_of_Mashing

Serving:        In Process:
Vienna IPA          O'Fest
Dort
Mead                 
Cider                         
Ger'merican Blonde
Amber Ale
Next:
Ger Pils
O'Fest

Offline Stevie

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Re: Steeping Question
« Reply #6 on: January 13, 2015, 01:27:21 AM »
I've seen quite a few extract with grain recipes that included Vienna. I doubt you will have a problem at all, especially with all that black barley and malt.

Offline conorek1

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Re: Steeping Question
« Reply #7 on: January 13, 2015, 01:34:48 AM »
Does that have to do with the diastatic power of the Vienna malt?

Offline Stevie

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Re: Steeping Question
« Reply #8 on: January 13, 2015, 02:43:26 AM »
Maybe. I'm guessing the Vienna was included for graininess. Either way, that beer is black, I think a cup of flour wouldn't hurt it (hyperbolic sarcasm)

Offline Wort-H.O.G.

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Steeping Question
« Reply #9 on: January 13, 2015, 03:01:09 AM »
+1. That partial mash is a lot of  dark grains so the victory,Vienna and flaked in 30minutes at 160f should convert.

Edit. My concern would have been the PH of the mash


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« Last Edit: January 13, 2015, 03:03:32 AM by wort-h.o.g. »
Ken- Chagrin Falls, OH
CPT, U.S.Army
https://www.facebook.com/pages/Harveys-Brewhaus/405092862905115

http://braukaiser.com/wiki/index.php?title=The_Science_of_Mashing

Serving:        In Process:
Vienna IPA          O'Fest
Dort
Mead                 
Cider                         
Ger'merican Blonde
Amber Ale
Next:
Ger Pils
O'Fest

Offline conorek1

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Re: Steeping Question
« Reply #10 on: January 13, 2015, 03:13:10 AM »
Thanks for the replies. Trying to learn a little at a time.

Offline Stevie

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Steeping Question
« Reply #11 on: January 13, 2015, 03:23:30 AM »
It's what we do. Everybody had to learn. Everybody but denny. He was born with a mash paddle in his hand and slept in a blue Colman.

Edit - I wouldn't call that a partial mash. Not enough base malt to be considered a mash IMO. I think the Vienna was included for grainy or nutty malt flavor.
« Last Edit: January 13, 2015, 03:56:23 AM by Steve in TX »

Offline Wort-H.O.G.

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Re: Steeping Question
« Reply #12 on: January 13, 2015, 11:38:30 AM »
It's what we do. Everybody had to learn. Everybody but denny. He was born with a mash paddle in his hand and slept in a blue Colman.

Edit - I wouldn't call that a partial mash. Not enough base malt to be considered a mash IMO. I think the Vienna was included for grainy or nutty malt flavor.

you may be right on why they used it-i just consider using base malts like that under those parameters = partial mash, albeit small.
Ken- Chagrin Falls, OH
CPT, U.S.Army
https://www.facebook.com/pages/Harveys-Brewhaus/405092862905115

http://braukaiser.com/wiki/index.php?title=The_Science_of_Mashing

Serving:        In Process:
Vienna IPA          O'Fest
Dort
Mead                 
Cider                         
Ger'merican Blonde
Amber Ale
Next:
Ger Pils
O'Fest