Steep Grain experiment ( extract)

Discussion in 'Recipes for Feedback' started by Krimbos, Mar 13, 2013.

  1. Krimbos

    Krimbos Member

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    http://www.brewersfriend.com/homebrew/r ... -red-ale-1

    Ok. This was my first brew and it came out great ( of course).

    I would like to repeat, but ths time I want to play with the steeping grains. I am not ready ( or interested) in all grain at this point in my brew career, just want to learn about ingredient effects ( see my One Hop experiment post).

    Any suggestions? Hops are easy to play with. Grains not so much?
     
  2. Foster82

    Foster82 New Member

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    Looks tasty, but I would probably drop the chocolate. With such a small amount it might come through as an off flavor. You might also consider a flame out hop addition, I was pleasantly surprise with amount of aroma the first time I gave it a try.
     
  3. Nosybear

    Nosybear Well-Known Member

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    Another option: You can cold-steep highly roasted grains like chocolate. Procedure is simple: Put the grains (bagged) in about a quart of water and put the mixture in the refrigerator overnight. You'll steep out the "goodness" of the dark roasts without the bitterness that can be identified as an off-flavor. Do this with "chocolate" or "roasted" malts. You can steep any crystal malt and most "toasted" malts. You can steep Munich or Vienna malts but they do better mashed.
     
  4. Krimbos

    Krimbos Member

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    Nosy

    Awesome idea! Never seen that before. Easy to do and quantify!
     
  5. Nosybear

    Nosybear Well-Known Member

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    Of course, vary the amount of water with the amount of steeping grains.... Use more as you see fit! The liquid just becomes another addition to the boil.
     

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