BeerBorg

Saw a suggestion the newer brewers post what they are up to so the experienced Borg people could jump start context. So here goes....

I'm using an LBK with a probe thermometer through the lid (thanks screwy!), placed in a cooler with ice packs to manage temps. Works nicely. During a Tap Room visit, a pair of Jim's suggested I do a 5 minute hop boil on the Brown Eyed Girl recipe. That is a go.

I have a second LBK empty... The Jim's thought a grain steep would be a good idea to try next.

I'm curious if there is any progression of techniques to work through as I improve my skills and meander towards all grain, one that helps me learn what each technique does for beer.

Grain steeping for sure.
It's not that different from mashing, except you don't have to hold the temperature as carefully, or for as long.
Then you can go from steeps to partial mashes, or BIAB, or straight up AG if you have the capacity.

I'm no expert, for sure, but AFAIK mashing is just holding grains at a certain temperature, for a certain length, and then running water of the same temperature over the grains.

Of course there are techniques and tricks to make this process as easy or as painful as you'd like it, just like with extract brews.

Jivex is on the right track. Mashing is essentially the same technique as steeping. The main differences are in the grains used, the temperatures used, and the amount of time involved in each process.

Steeping is done with grains that do not provide fermentable carbohydrates to the beer. Grains like CaraRed, Crystal/Caramel malts, CaraHell, Chocolate malt, etc. They provide color, increase body, and distinct flavors to a beer like roasty, caramelly, and so on. Their sugars have already been converted in the kilning process that gives them their qualities. You would place these grains in a grain bag in some volume of water for 30 minutes at 160*F in order to make a kind of tea. The resultant tea is then added to the water you will use for your wort that you will then add DME or LME to provide the fermentable sugars, and maybe some adjuncts if the recipe calls for, and boil with your hops at intervals and amounts prescribed by the recipe.

Mashing is done with grains that provide the majority, if not all, fermentable carbohydrates to the beer. 2-Row, Wheat malt, Munich malt and such are all base grains that you mash to extract these carbohydrates. These grains have not been kilned to have sugars converted. Instead you put them in a volume of water heated to between 148-158*F which is the temperature range at which the enzymes in the grains will convert the starches in them into fermentable sugars. The higher the temperature, the less fermentable sugars will be converted, which results in a beer w/ a thicker mouthfeel and body, and is sweeter. The lower the temperature, the more fermentable the wort becomes, resulting in a thinner beer that is dryer. This is used in place of extract to provide the fermentables in a beer, and it is typically done for anywhere between 45-75 minutes, and some recipes even call for 90 minute mash times. The resultant wort is then boiled with hops added at prescribed amounts and intervals by the recipe. This process is more time consuming, but it allows you to finely control the attributes of your beer.

whynot wrote:Saw a suggestion the newer brewers post what they are up to so the experienced Borg people could jump start context. So here goes....

I'm using an LBK with a probe thermometer through the lid (thanks screwy!), placed in a cooler with ice packs to manage temps. Works nicely. During a Tap Room visit, a pair of Jim's suggested I do a 5 minute hop boil on the Brown Eyed Girl recipe. That is a go.

I have a second LBK empty... The Jim's thought a grain steep would be a good idea to try next.

I'm curious if there is any progression of techniques to work through as I improve my skills and meander towards all grain, one that helps me learn what each technique does for beer.

What do you have planned for your next batch, I assume it is some MB HME to start with? If you have temp control down then you are off to a good start because that is a challenge in the summer.

Grain steeps are the best next step with HME but we need to know what you have on hand to suggest which grains will work.

We started adding 1/4lb of carapils to our MB batches very early on. Are you familiar with carapils and what they bring to the table?

You will need to learn about different grains that can be steeped and what they will contribute to your beer as far as color and flavor are concerned.

I am going to go and ask if we can have a chart sticky for hops and grains after I submit this since I just realized some of you will need links to reference material.

Anyway let us know what you have on hand and give us some info on your brew set up and I we will help you get another batch going in no time.

Look at that!!! while I was typing. Gotta love the Borg.

On this site there are some resources about characteristics of grains, hops, and yeast.

http://www.beerborg.com/index/resources/

I know there are some resources from Screwy's site, as well as BeerSmith's site. I highly recommend downloading qBrew or BeerSmith. Both programs are great for designing beer recipes or inputting existing recipes so that you can have an idea what to expect from the ingredients. They will both also tell you whether a grain needs to be mashed or steeped, and give you an idea of the alcohol content they might have.

Thanks for the advice!

I don't have any HME in stock right now, I expected summer to be hotter and last longer (no AC).

I know that's the worst possible answer. However, now I know a recipe with a grain steep is within reach and I can pick one that looks tasty (assuming Mr B's e-commerce upgrade allows orders).

When the instructions obscure as much as they explain, I'll know what to ask next.

Are you ready to do 60 minute hop boils, use un-hopped extracts etc. or still using the the HME version of brewing?

with dry or liquid unhopped extract, there is no real need to do a 60 minute boil. there is no concern for DMS with extract. you can boil for 30 minutes, or even less if all you need from the hops is flavor and/or aroma.

if you can steep you can partial mash. Partial mashing will open more paths & options than steeping alone. Some grains & adjuncts will give much better results than steeping alone. EX. Munich, Vienna malts, your flaked grains and oatmeal. Often the resulting wort is of a sufficient gravity to do a hop boil without adding additional extracts. Which will allows you to add your extracts at flame-out, preventing caramelization of your wort

whynot wrote:Thanks for the advice!

I don't have any HME in stock right now, I expected summer to be hotter and last longer (no AC).

I know that's the worst possible answer. However, now I know a recipe with a grain steep is within reach and I can pick one that looks tasty (assuming Mr B's e-commerce upgrade allows orders).

When the instructions obscure as much as they explain, I'll know what to ask next.

time to Belgiums & Saisons they often require temps in the 80's to ferment properly!!

I'd add a step (one that I took). Go from HMEs to HMEs with steeps, then to LME/DME with hop boils with steeps. That's where I'm at right now.

I highly recommend doing some single hopped beers using the same hops on each one but different hop schedules. This will teach you how to get what you want out of your hops better than any book or chart ever will.

Gymrat wrote:I highly recommend doing some single hopped beers using the same hops on each one but different hop schedules. This will teach you how to get what you want out of your hops better than any book or chart ever will.

+1 This is what we have spent the summer brewing and taking tasting notes. Now we are redoing the same batches and adding a different bittering hop to see the difference.

I can say that relying on the IBU & BU:GU in brewing software won't tell you everything about hop additions, you have to taste them and make adjustments.

For example we did a single hop with Palisades and loved it but found that bittering the second batch with Galena wasn't as good. Even though it looked balanced in BeerSmith the Galena came out as a bit harsh.

We did an ESB with just Brambling Cross (60 min. boil, hop stand and dry hop) that neither of us likes.

I can see why you might not like a 600 min boil...did you just chew the beer?