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Brews & Views Bulletin Board Service * Brews and Views Archive 2004 * Archive through October 04, 2004 * Cold Steeping < Previous Next >

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Bierview
Junior Member
Username: Bierview

Post Number: 71
Registered: 03-2003
Posted on Tuesday, September 21, 2004 - 11:21 am:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

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:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

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:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

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:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

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:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

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:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

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:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

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:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

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:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

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:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

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:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

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:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

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:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

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:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

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:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

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:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

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:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

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:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

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:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

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:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

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.