Author Topic: Grains that you don't crush  (Read 992 times)

Offline flbrewer

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Grains that you don't crush
« on: June 18, 2015, 01:09:15 PM »
As an all grain brewer, are there any grains that you wouldn't crush for the mash?

Offline brewinhard

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Re: Grains that you don't crush
« Reply #1 on: June 18, 2015, 01:12:44 PM »
I typically do not crush any flaked grains (oats, maize, wheat) and just add them to the mash directly being sure to stir them in well. 

Offline quattlebaum

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Re: Grains that you don't crush
« Reply #2 on: June 18, 2015, 01:34:50 PM »
i have always ask myself why i am crushing my flaked grains separately just to break them up.  I guess my thought was that it helps with keeping the grain bed somewhat uniform and aid in lautering but maybe not. Funny the things we do sometimes just because:)

Offline HoosierBrew

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Re: Grains that you don't crush
« Reply #3 on: June 18, 2015, 01:36:18 PM »
I typically do not crush any flaked grains (oats, maize, wheat) and just add them to the mash directly being sure to stir them in well. 

+1
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Offline jtoots

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Re: Grains that you don't crush
« Reply #4 on: June 18, 2015, 01:48:28 PM »
I typically do not crush any flaked grains (oats, maize, wheat) and just add them to the mash directly being sure to stir them in well. 

+1
+another, adding rice hulls.

Offline kramerog

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Re: Grains that you don't crush
« Reply #5 on: June 18, 2015, 04:12:05 PM »
Greg Noonan, RIP, proposed in Brewing Lager Beer that roasted grains and malts not be crushed to reduce their astringency.  This of course reduces the amount of flavor extracted.

Offline denny

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Re: Grains that you don't crush
« Reply #6 on: June 18, 2015, 04:57:44 PM »
Greg Noonan, RIP, proposed in Brewing Lager Beer that roasted grains and malts not be crushed to reduce their astringency.  This of course reduces the amount of flavor extracted.

OTOH, when he made that recommendation there was not as much attention to water chemistry as there is today.  Just because a book had good advice 20+ years ago doesn't necessarily mean that advice is still relevant.
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Offline brewinhard

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Re: Grains that you don't crush
« Reply #7 on: June 18, 2015, 05:11:50 PM »
Greg Noonan, RIP, proposed in Brewing Lager Beer that roasted grains and malts not be crushed to reduce their astringency.  This of course reduces the amount of flavor extracted.

And most notably, color. 

Offline HoosierBrew

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Re: Grains that you don't crush
« Reply #8 on: June 18, 2015, 05:12:07 PM »
OTOH, when he made that recommendation there was not as much attention to water chemistry as there is today.  Just because a book had good advice 20+ years ago doesn't necessarily mean that advice is still relevant.

Yep.  I mash roasted grains now while controlling pH and make better beer than when I steeped those grains and didn't control pH very well -  by a mile.
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Offline duboman

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Re: Grains that you don't crush
« Reply #9 on: June 18, 2015, 09:14:32 PM »
OTOH, when he made that recommendation there was not as much attention to water chemistry as there is today.  Just because a book had good advice 20+ years ago doesn't necessarily mean that advice is still relevant.

Yep.  I mash roasted grains now while controlling pH and make better beer than when I steeped those grains and didn't control pH very well -  by a mile.

+1
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Offline majorvices

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Re: Grains that you don't crush
« Reply #10 on: June 19, 2015, 10:13:20 AM »
I could not imagine not crushing malt for any reason and do not remember that from Greg's book. Back in "the day" New Brewing Lager Beer" was the most authoritative book on brewing that I was aware of but it has grown long in the tooth indeed. Still a very good resource for reading a malt spec sheet though. better I feel than the new "Malt" book.

Offline reverseapachemaster

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Re: Grains that you don't crush
« Reply #11 on: June 19, 2015, 02:03:00 PM »
Greg Noonan, RIP, proposed in Brewing Lager Beer that roasted grains and malts not be crushed to reduce their astringency.  This of course reduces the amount of flavor extracted.

What Noonan suggested and the current fad of cold steeping roasted grain isn't that far apart. Just two ways to try to avoid astringency without having to deal so carefully with water chemistry.
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Offline lunitick1976@hotmail.com

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Re: Grains that you don't crush
« Reply #12 on: June 20, 2015, 02:14:03 AM »
I just add everything into a bucket and run it all through my mill. Never really thought about it.

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Offline Jeffinn

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Re: Grains that you don't crush
« Reply #13 on: June 20, 2015, 12:32:16 PM »
I just add everything into a bucket and run it all through my mill. Never really thought about it.

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Offline ynotbrusum

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Re: Grains that you don't crush
« Reply #14 on: June 26, 2015, 03:31:16 AM »
No sense in running anything flaked through the mill.  Just add it afterward in the mash as the crushed grain is stirred in.  Otherwise you better consider some rice hulls....
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