| Author |
Message |
    
Bierview
Junior Member
Username: Bierview
Post Number: 71
Registered: 03-2003
| | Posted on Tuesday, September 21, 2004 - 11:21 am: | 
|
I remember reading something about cold steeping dark grains. What is the advantage to the process and is it worth the extra effort for 12 oz. of roasted barley in a 10 lb. grain bill?
BV |
Brandon Dachel
Senior Member
Username: Brandon
Post Number: 1215
Registered: 03-2002
| | Posted on Tuesday, September 21, 2004 - 12:25 pm: |
|
Advantage - smoother flavor contribution from dark grains such as roast barley or burnt (patent) malt.
Yes, it does make a difference. |
Bill Pierce
Moderator
Username: Billpierce
Post Number: 621
Registered: 01-2002
| | Posted on Tuesday, September 21, 2004 - 01:44 pm: |
|
For a stout I don't think it's worthwhile. You want the "bite" of the roast barley in the beer. However, for a dark lager such as a schwarzbier I think cold steeping makes sense. The general thought is that it requires twice as much dark grain than if it were mashed.
(Message edited by BillPierce on September 21, 2004) |
Beerboy
Intermediate Member
Username: Matfink
Post Number: 453
Registered: 03-2003
| | Posted on Tuesday, September 21, 2004 - 02:17 pm: |
|
How long should you cold steep grains? I'm making a strong porter (25l 1.070 og) with 300g Chocolate malt and 150g Black malt. I'm Brewing tomorrow night and was going to start the steep tonight.
Question:
Is that enough grain for a smooth dark grain flavour? Do I need more Black?
How much water per kg of grain (or pints per lb)?
How long do you steep for?
Any answers gratefully received, or I'll wing it!
Cheers |
Bierview
Junior Member
Username: Bierview
Post Number: 72
Registered: 03-2003
| | Posted on Tuesday, September 21, 2004 - 03:13 pm: |
|
Beerboy,
My notes tell me to steep for 18 hours and sparge with 2 qts. cold h2o.
BV |
Beerboy
Intermediate Member
Username: Matfink
Post Number: 454
Registered: 03-2003
| | Posted on Tuesday, September 21, 2004 - 03:17 pm: |
|
Bierview, Is that for a pound of grain? |
Doug Pescatore
Advanced Member
Username: Doug_p
Post Number: 912
Registered: 10-2002
| | Posted on Tuesday, September 21, 2004 - 03:53 pm: |
|
Beerboy,
I wouldn't put black malt in a Porter. Just opinion/taste but black malt does not belong in a porter. Let the chocolate set the color and flavor.
-Doug |
Beerboy
Intermediate Member
Username: Matfink
Post Number: 455
Registered: 03-2003
| | Posted on Tuesday, September 21, 2004 - 04:44 pm: |
|
The reason for the black is I only have 300g chocolate and cold steeping I don't think it is enough. Maybe I should just mash that. |
Doug Pescatore
Advanced Member
Username: Doug_p
Post Number: 914
Registered: 10-2002
| | Posted on Tuesday, September 21, 2004 - 05:12 pm: |
|
Try steeping the black and mashing the chocolate. |
Vance Barnes
Senior Member
Username: Vancebarnes
Post Number: 1009
Registered: 03-2003
| | Posted on Tuesday, September 21, 2004 - 07:32 pm: |
|
Another way to avoid harshness from dark grains is to just add them at the end of the mash. Probably not as effective as cold steeping but much better than if they were in the mash the whole time. I think your water profile has a lot to do with you experiancing harshness or not from dark grains. Have you had a problem with that before? |
Jim O'Conner
Intermediate Member
Username: Roguejim
Post Number: 321
Registered: 06-2003
| | Posted on Tuesday, September 21, 2004 - 07:34 pm: |
|
Bierview, I emailed you an email exchange I had with Mary Ann Gruber of Briess Mltg.
Jim
|
Bierview
Junior Member
Username: Bierview
Post Number: 73
Registered: 03-2003
| | Posted on Wednesday, September 22, 2004 - 08:50 pm: |
|
Sorry Jim........I never received it.
BV |
Bierview
Junior Member
Username: Bierview
Post Number: 78
Registered: 03-2003
| | Posted on Friday, September 24, 2004 - 11:41 am: |
|
Thanks for the article Jim. But still a question. If I am using 8 oz. of roasted barley, do I steep in about 2 cups of cold h20? What about the sparge? How much water do I use for that?
BV |
Bill Pierce
Moderator
Username: Billpierce
Post Number: 657
Registered: 01-2002
| | Posted on Friday, September 24, 2004 - 01:40 pm: |
|
Bierview, add the runoff from cold steeping to the kettle rather than sparging with it. Think of it as steeped specialty grains used for extract brewing. |
damon
New Member
Username: Nomad
Post Number: 5
Registered: 07-2004
| | Posted on Friday, September 24, 2004 - 03:13 pm: |
|
Vance,
So with the late mash method, add my 0.5 lb. chocolate and 0.5 lb. roast barley in the last 30 or 15 minutes of the mash? |
Vance Barnes
Senior Member
Username: Vancebarnes
Post Number: 1020
Registered: 03-2003
| | Posted on Friday, September 24, 2004 - 03:47 pm: |
|
I've never done the late mash addition as I've never had problems with harshness. I think that 15 min or even at mashout would be appropriate. With roasted grains there are no starches to convert so just rinsing the flavor and color components out is all that needs to happen. I know others here do this and have posted on it before. Anyone?
Off from work in 15 minutes and then home to brew Denny's Bourbon Vanilla Imperial Porter.
 |
Jim O'Conner
Intermediate Member
Username: Roguejim
Post Number: 324
Registered: 06-2003
| | Posted on Friday, September 24, 2004 - 07:30 pm: |
|
Denny and I know of a GABF gold medal winner (oatmeal stout)who adds his roasted grains during the last 15mins. of the mash.
Jim
|
Jeffery Swearengin
Intermediate Member
Username: Beertracker
Post Number: 455
Registered: 03-2002
| | Posted on Friday, September 24, 2004 - 08:01 pm: |
|
Who's the brewer Roguejim? Is it BJ's in Portland? I usually always add my roasted grains in at mash-out to control my pH. Works great for me & I've never had a problem with astringentcy since. 
(Message edited by Beertracker on September 24, 2004)
CHEERS! Beertracker
"From man's sweat and God's love, beer came into the world." ~ Saint Arnold of Metz (580-640) - Patron Saint of Brewers
|
Jim O'Conner
Intermediate Member
Username: Roguejim
Post Number: 325
Registered: 06-2003
| | Posted on Saturday, September 25, 2004 - 08:30 am: |
|
No, Jeff. It's Chip in Eugene. I don't remember the name of the eatery.
Jim
|
Denny Conn
Senior Member
Username: Denny
Post Number: 3578
Registered: 01-2001
| | Posted on Saturday, September 25, 2004 - 08:22 pm: |
|
It's the late, lamented West Bros./Eugene City Brewery. Sorry they're gone, but Rogue jsut announced that they're gonna up in that location.
LIfe begins at 60...1.060, that is.
|
Brews and Views Archive 2004 
Closed: New threads not accepted on this page