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Author Topic: Steeping grains  (Read 265 times)
wvbrewer
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« on: May 04, 2011, 10:56:10 PM »

How would it be to steep some grain in water and then at you extract to that and go ahead and make you beer that way?  How would that turn out.  Just curious.

Dave
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Thomas Cooper: Bottled
Old School Snider Ale: Fermenting
PetenNewburg
Benjamin Franklin: In wine there is wisdom, in beer there is laughter, and in water there is bacteria.
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« Reply #1 on: May 05, 2011, 04:30:38 AM »

  Works great. 
Get a cheap thermometer, use the pound of ground grain/gallon water formula.  Use a grain bag ($0.44), Use hot tap water to arrive at the desired grain/ water level. 
Let it sit 20 minutes.
Heat water to 140 degrees, rest for 20 minutes.
Heat to 155 degrees, rest for 20 minutes.
Remove grain bag, DO NOT SQUEEZE!  DRAIN ONLY.
Fill kettle to desired level for extract recipe.

   You don't HAVE to do the three step if you don't want to.  You can just heat the water/grain mash to 155 and let it rest 30 minutes.   What I have read from several respected authors suggests the three step method yields the most flavor/fermentables with out adding tanins or off flavors.

  They all say not to exceed 158 with the grain in the mash.

  Then just procede to make your recipe.  This was how I made my "Boosted"  MrBeer recipes that all turned out great!  Very Simple and VERY good results!

Pete
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Kitchen Sink Coffee Stout, bottled
Raspberry Pils, Kegged.
Grolsch Clone, Bottled.
Mountmellick Irish Stout Kits, both kegged.
Double Imperial IPA, Kegged/ Bottled
Kegged Hard Apple Cider, tapped
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wvbrewer
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« Reply #2 on: May 05, 2011, 05:05:42 PM »

I think I will try this on a brew in the near future.  I will have to become familiar with the different grains and decide how to use them.  I have a wine kit to make for the wife sometime soon too, but I have plenty of time to plan for my next beer.

Thanks
Dave
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Tryng to figure out what to brew next...

Brewferm Framboise; Bottled Almost gone
Black Cherry Pinot noir; Bottled
Cooppers Pilsner in primary: Bottled
Thomas Cooper: Bottled
Old School Snider Ale: Fermenting
PetenNewburg
Benjamin Franklin: In wine there is wisdom, in beer there is laughter, and in water there is bacteria.
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« Reply #3 on: May 05, 2011, 06:33:00 PM »

  It's really easy.  I would highly recommend a recipe for something like a amber ale and adding some grain for body and color.  Skip any additional hops first time around.  It will give you a feel for how easy it is to "create" your own tasting brew!   I just poured a picture of my Modded Sticky Wicket.  Black as coal, a meal in a glass body!  This is the kind of Craft brew they sell for $50 a case good!  Best part is I made it!  YOU CAN TOO!
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Kitchen Sink Coffee Stout, bottled
Raspberry Pils, Kegged.
Grolsch Clone, Bottled.
Mountmellick Irish Stout Kits, both kegged.
Double Imperial IPA, Kegged/ Bottled
Kegged Hard Apple Cider, tapped
NEXT,  ROBUST PORTER
wvbrewer
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« Reply #4 on: May 05, 2011, 07:23:11 PM »

Awsome I can't wait to try something new.  I hope my current batch turns out good.  I am going to leaveit in the primary till next Thursday so it will condition some before we bottle it.  Its funny I bottle the wine and the wife bottles the beer.  Crazy aint it.  I will look for some ingrediants for next brew and convince her to let me buy them.

Thanks
Dave
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Tryng to figure out what to brew next...

Brewferm Framboise; Bottled Almost gone
Black Cherry Pinot noir; Bottled
Cooppers Pilsner in primary: Bottled
Thomas Cooper: Bottled
Old School Snider Ale: Fermenting
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