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Cold Steeping/mashing Dark Malts

 
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brewpilot



Joined: 16 Mar 2017
Posts: 8



PostLink    Posted: Sat Feb 23, 2019 1:46 pm    Post subject: Cold Steeping/mashing Dark Malts Reply with quote


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Has anyone used the mash tun to cold steep their dark malts before they started brewing? There is a bunch of info on cold steeping over night at room temperature, but I was wondering if anyone has used the recirculating pump in the mash tun to do this? If so how long did you do it and did you see a benefit from this method?

I am considering trying this for a Chipotle Porter. After recirculating room temp water over the dark grains for a period of time I would remove that wort and grains, brew as usual minus the dark malts and add the dark malt wort to the last 10 minutes of the boil. I think the recirculating will give me better results than just soaking.
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rcrabb22



Joined: 23 Dec 2010
Posts: 462
Location: Illinois


PostLink    Posted: Sat Feb 23, 2019 2:14 pm    Post subject: Reply with quote

I cold steep the roasted barley for my stouts at the ratio of 2 quarts water to 1 lb of grain. I use a muslin grain bag filled with the grain in large stainless steel bowl setting at room temperature over night. I cover the bowl with a towel to protect the mixture from airborne "stuff." While Gordon Strong contends the liquid is shelf stable, I always add the steeping liquid to the BK for the last 10 minutes for sanitation purposes.

I never considered re-circulation and I would doubt the volume of liquid is large enough for most dark grain bills to support re-circulation.
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dp Brewing Company



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PostLink    Posted: Mon Feb 25, 2019 1:16 pm    Post subject: Reply with quote

Any reason you don't just throw them in with the other grains that will be mashed?
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kal
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PostLink    Posted: Mon Feb 25, 2019 1:39 pm    Post subject: Reply with quote

Cold steeping dark grains can avoid lowering the mash pH too far and reduces the chance of astringency which can occur from over-steeping highly roasted grains. Dark grains like black malt or roasted barley do not need to undergo conversion for brewing for you don't need to mash them, only steep.

I haven't tried an overnight cold soak, but have before added dark grains only at the end of the mash, such as this Dry Irish Stout recipe: http://www.theelectricbrewery.com/forum/viewtopic.php?t=27086

That said I haven't brewed both ways back to back and compared, but when adding the dark/roasted grains only at the end the result was smooth.

Kal

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