[dhouse]

Hi. Does anyone have a tip on when in the BIAB process to add steeping malts? I was thinking of just adding them @30 minutes during a 60 minute mash. Any response appreciated.
Best

[tommymorris]

Hi. Does anyone have a tip on when in the BIAB process to add steeping malts? I was thinking of just adding them @30 minutes during a 60 minute mash. Any response appreciated.
Best

I add mine for the entire mash. I am sure you could add them at 30 without a problem. But, why?

[BrewBama]

My guess: the thought is like the cold steep ...that it creates a less harsh, acrid final beer. I read a cpl articles on it and Dan Bies had a presentation at the 2016 AHA National Homebrewers Conference.

https://www.homebrewersassociation.org/how-to-brew/cold-steeping-getting-the-most-out-of-dark-grains/

I prefer to include them in the mash to reduce/eliminate the need for acid (for pH control).

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[Nathan]

Have done it with black malts for a coffee oatmeal stout the dark malls and coffee were added to a gallon of cold water 24 hours prior to brew day   In a brew bag The Main mash was done with 4.5 gallons in another BlAB  the cold coffee/ Dark grains infusion was added to the boil with twenty minutes remaining along with a couple cinnamon sticks The beer was smooth with out any toasty bitterness Some people liked it and some did not but you could taste the difference


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[dhouse]

Thanks everyone for the suggestions. My last couple of batches have had a puckering, tea-like flavour that I don't want.
Best

[Phil_M]

Thanks everyone for the suggestions. My last couple of batches have had a puckering, tea-like flavour that I don't want.
Best

What style are you brewing? Does the beer improve with a little aging?

[BrewBama]

Thanks everyone for the suggestions. My last couple of batches have had a puckering, tea-like flavour that I don't want.
Best

Are you adjusting for pH in the mash?  If so, how?  Also, how do you calculate your addition(s)?



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[klickitat jim]

Thanks everyone for the suggestions. My last couple of batches have had a puckering, tea-like flavour that I don't want.
Best

Are you adjusting for pH in the mash?  If so, how?  Also, how do you calculate your addition(s)?



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That's what I was thinking when he said Tea. Tanins? Grains with husk on, soaked in high pH water?

I wish I had learned about water and pH before I went all grain.

[dhouse]

I'm brewing 'Rushmore' American IPA. At this point I'm not doing any water or pH adjustment other than adding a campden tablet. Ageing may help as I bottle condition. I'll do a cold steep of Crystal 40 and add it to the mash @ 30 minutes. Let you know how it goes.

[BrewBama]

I'm brewing 'Rushmore' American IPA. At this point I'm not doing any water or pH adjustment other than adding a campden tablet. Ageing may help as I bottle condition. I'll do a cold steep of Crystal 40 and add it to the mash @ 30 minutes. Let you know how it goes.

Brad Smith (creator of BeerSmith tool) presented off flavors a while back. My concern is your mash pH. It could be other issues. Here’s one of his charts:




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[dhouse]

Good info. Maybe I'll do a pH test.