Steeping grains for extract brew

carrisr · Post by **carrisr** » Fri Mar 12, 2010 7:12 pm

OK, after listening to Jamil's recent podcast where they did a Terrapin Rye clone, I decided I want to try something similar as an extract. I found a recipe very close to what Jamil came up with at:

http://byo.com/component/resource/artic ... me-recipes

My concern is in regards to steeping the grains. Several of the "How-to" articles I've read make it sound like you have to mash these malts (munich, rye malt, victory, and honey). But the BYO article just says to steep them.

I think the idea with steeping is to impart more depth and color than just extract, so I think it sounds reasonable. So will this work?

Thanks for all of your patience with me. I really want to learn. If I had the funds for equipment I'd be brewing this weekend. Anyone want to go together on a batch?

Randy

tompb · Post by **tompb** » Fri Mar 12, 2010 8:19 pm

Steeping is a mini mash. Soak the grain in a bag at 150-155 degrees for a half hour in the water you are going to boil your extract in. Pull the bag and squeeze the liquid back into the kettle. " CAUTION THIS WILL BE HOT" Use a spoon and press it against the side of the kettle.

You are correct. This is for some extra flavor and color. You won't really get any extra sugars out of it. It is a good precursor to all grain.

Matt F · Post by **Matt F** » Fri Mar 12, 2010 10:22 pm

I listened to that same podcast. I use to brew the Terrapin Rye Pale Ale recipe you mention from BYO. It makes a great pale ale. I had to substitute some columbus hops when I was short on some magnums once and that beer scored 42 points and second best of show at the THIRSTY Classic. First best of show was my Willie's Kilt Lifter Scotch Ale which was an extract with grains beer. The pale I did was all grain, but you can make an awesome pale ale with extract and about any beer for that matter.

BrewHound · Post by **BrewHound** » Sat Mar 13, 2010 2:43 pm

You should disregard the "How-to" articles thoughts on this. Now there is a bit of truth to this in that the low SRM color malts do better as a mash because the produce a lot of sugars when mashed that infuse better into the brew and give a more rounded complex flavor. However, the darker the roast profile of the malt the less sugars they produce when mashed. You also produce some of the sugars that you do by steeping all be it not as much as you get by doing a stable mash of them.

When it is all said and done. You get some really, really nice beers when using extracts with steeped grains. The other thing I will say is the process is more consistant, at least it was for me when I was doing extract brewing.

Brando · Post by **Brando** » Sat Mar 13, 2010 3:30 pm

I'm a no-squeeze kind of guy when it comes to my specialty grains.

carrisr · Post by **carrisr** » Sun Mar 14, 2010 8:42 am

Thanks for the shared experience guys!

Brando, how did your brown ale come out? Also, do you chose "no-squeeze" for a technical reason or to reduce the burned hands?

Some articles I saw also talked about rinsing the grains with hot water using a strainer. From what I'm getting here all these methods work. I really like this idea of steeping grains, as it gives a person a lot more to experiment with.

Randy

Brando · Post by **Brando** » Tue Mar 16, 2010 9:55 am

The Brown's not ready yet, but I have high hopes. About the grains, someone told me not to squeeze, or I read it somewhere, or something. So now it's mostly superstition.

carrisr · Post by **carrisr** » Tue Mar 16, 2010 10:33 am

Sorry for what I'm sure are pretty basic concepts to all of you more experienced brewers. I'm just trying to get my head around the differences in brew methods.

In the "Can You Brew it" podcast on the Captain Lawrence Smoked Porter, Jamil talks about the concept of a mini mash. He says that the only real difference from a steep to a mini is more precise control. You just need to hold the temp at a certain point, say 154 degrees for a little longer than a typical steep. I think he says 30-60 minutes. According to him that will get you fairly close, and that you will get a lot of the starch conversion. Did I get that right?

So I'm getting the idea that steeping, mini mash, partial mash, and all grain are really mostly about incrementally adding more control and precision to the same basic process?

Again, thanks for your patience and for pointing out what I'm sure must seem really obvious.

Randy

TappedOut · Post by **TappedOut** » Tue Mar 16, 2010 1:13 pm

Yes. You have the right idea. The processes of steeping and mashing are pretty much the same: soaking malt in hot water. But as JZ said, you have to be more careful w/ the mash, controlling the temp, water-to-grist ratio, and if you want to really get into it, pH and water chemistry. Probably some other stuff, too. It's the goals of steeping and mashing that are different. Steeping you're just trying to get some flavor from the malt (and extract some already converted sugars in crystal malts), where w/ mashing, you (and your enzyme buddies) are converting the starch to sugars.

Matt F · Post by **Matt F** » Tue Mar 16, 2010 3:58 pm

No sorry's. Your questions are why we are here. The number one goal of the club is to help everyone to make good beer. You are doing quite well. I learned extract brewing from a guy showing me how to do it. We always rinsed the grain bag with the water in the pot we were going to add the extract too. Another tip is to set the can of liquid extract in a bucket or sink of hot water to make it pour easier.

tony b · Post by **tony b** » Tue Mar 16, 2010 5:35 pm

As a bit of encouragement, I am the current Club Brewer of the Year and all I do are partial grain batches w/extracts. So it goes to show you that you can make really good beer with that technique. Depending on the beer style, I might do as Matt suggested and sparge a bit by pouring hot water over the grain bag after it's steeped. But generally, I just steep the grain for the recommended times (15 - 30 minutes). But, I do use a good thermometer and check the water temperature often to keep it within range - around 160 -165F.

We're all eager to try your first beer! Don't be afraid, "Just Do It!!"

Mr T · Post by **Mr T** » Tue Mar 16, 2010 11:09 pm

Don’t forget that steeping also is for color.. not sure if that is was mentioned all ready.

From: tony b [mailto:brew-recipes@crbeernuts.org]
Sent: Tuesday, March 16, 2010 6:36 PM
To: brew-recipes@crbeernuts.org
Subject: Re: Steeping grains for extract brew

As a bit of encouragement, I am the current Club Brewer of the Year and all I do are partial grain batches w/extracts. So it goes to show you that you can make really good beer with that technique. Depending on the beer style, I might do as Matt suggested and sparge a bit by pouring hot water over the grain bag after it's steeped. But generally, I just steep the grain for the recommended times (15 - 30 minutes). But, I do use a good thermometer and check the water temperature often to keep it within range - around 160 -165F.

We're all eager to try your first beer! Don't be afraid, "Just Do It!!"

Beer is proof that God loves us and wants us to be happy! Ben Franklin

Post generated using Mail2Forum (http://www.mail2forum.com)

TappedOut · Post by **TappedOut** » Wed Mar 17, 2010 8:44 am

and a couple other tips. Turn off the heat when you add the extract, and stir well before turning it back on. That's to keep it from burning to the bottom. Turn off the heat, too, when adding hops. That's to keep from having to clean wort off your stove and floor. Keep a close eye on the kettle when starting boiling, and don't fill it too full. A spray bottle with water and stirring helps prevent boilovers. Boilovers aren't as big of a problem with extract, but trust me, they do happen. Not sure the spray bottle is necessary w/ extract, but stirring is.
That's been my experience.

Ditto on what Matt said. Ask away. And bring beer.

carrisr · Post by **carrisr** » Wed Mar 17, 2010 9:48 am

Thanks for the info everyone!
Randy