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brewpilot
Joined: 16 Mar 2017 Posts: 11
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Link Posted: Sat Feb 23, 2019 1:46 pm Post subject: Cold Steeping/mashing Dark Malts |
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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
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Link Posted: Sat Feb 23, 2019 2:14 pm Post subject: |
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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
Joined: 08 Jul 2013 Posts: 664 Location: Midwest
Drinking: Chocolate Taco, Raspberry Mango Cider, American X, Sandy Dunes
Working on: Nothing
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Link Posted: Mon Feb 25, 2019 1:16 pm Post subject: |
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Any reason you don't just throw them in with the other grains that will be mashed?
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kal Forum Administrator
Joined: 12 Dec 2010 Posts: 11116 Location: Ottawa, Canada
Drinking: Pub Ale, Electric Creamsicle, Mild, Pliny the Younger, Belgian Dark Strong, Weizen, Russian Imperial Stout, Black Butte Porter
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