View previous topic :: View next topic |
Author |
Message |
brewpilot
Joined: 16 Mar 2017 Posts: 11
|
Link Posted: Sat Feb 23, 2019 1:46 pm Post subject: Cold Steeping/mashing Dark Malts |
|
|
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.
|
|
Back to top |
|
|
rcrabb22
Joined: 23 Dec 2010 Posts: 462 Location: Illinois
|
Link Posted: Sat Feb 23, 2019 2:14 pm Post subject: |
|
|
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.
|
|
Back to top |
|
|
dp Brewing Company
Joined: 08 Jul 2013 Posts: 664 Location: Midwest
Drinking: Chocolate Taco, Raspberry Mango Cider, American X, Sandy Dunes
Working on: Nothing
|
Link Posted: Mon Feb 25, 2019 1:16 pm Post subject: |
|
|
Any reason you don't just throw them in with the other grains that will be mashed?
_________________ Visit dp Brewing Company
Hangovers hurt....but good memories last forever!
|
|
Back to top |
|
|
kal Forum Administrator
Joined: 12 Dec 2010 Posts: 11122 Location: Ottawa, Canada
Drinking: Pub Ale, Electric Creamsicle, Mild, Pliny the Younger, Belgian Dark Strong, Weizen, Russian Imperial Stout, Black Butte Porter
|
Link Posted: Mon Feb 25, 2019 1:39 pm Post subject: |
|
|
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
_________________ Our new shop with over 150 new products: shop.TheElectricBrewery.com
We ship worldwide and support our products and customers for life.
Purchasing through our affiliate links helps support our site at no extra cost to you. We thank you!
My basement/bar/brewery build 2.0
|
|
Back to top |
|
|
|
|