BeerBorg

so i see contridicting stuff on different sites for which grains can be steeped with extract

can someone make a list of which grains i can steep or should steep??

I'm no expert, in fact I'm struggling with the same quesiton. But I hope this link helps.

http://byo.com/stout/item/1582-what-exa ... -hot-water?

"These include the family of crystal or caramel malts — grain or malt that is roasted to such a high level that the starch molecules have been modified by heat to the point where malt enzymes don’t do much to them. Roasted grains and malts include chocolate and black malt, roasted wheat, roasted wheat malt, roasted rye and roasted barley. Special malts such as Munich malts, pale wheat malt, pale rye malt and flaked cereal grains like barley, oats, corn and rice are not well-suited for steeping because these ingredients all contain a lot of starch."

yea thats what i was seeing stuff like flaked corn..other sites would say must mash

One thing I've been meaning to do, but haven't because it seems so time consuming, is visiting each and every extract recipe kit "with specialty grains" on a site like Northern Brewer, download their instructions and write down the grains in the kit. Just haven't found the time or motivation to do it.

So far my steeping list is a whopping 1 in length, Carapils.

When I have a question about mash or not, I look on here. Has not led me wrong yet.

Oh, what a beautiful chart. Thanks!

Yeah, the link Frozen provided is what I use, too. I printed it out and keep it handy, since it also gives information like color/darkness, and what properties/flavors a certain grain has. I often consult it when I'm formulating a recipe.

BlackDuck sent me this link a while back when I was having the same questions. It is a good resource.
http://www.homebrewtalk.com/wiki/index.php/Malts_Chart

Another example why the Borg needs a charts and graphs section.

Here's a link to a discussion on the topic which might lead to more info from BYO via a search if that would help:



http://byo.com/component/k2/item/1107-m ... lty-grains


Hope it helps BYO has a lot of great info.

Boy do I appreciate this thread. I'm right at the point where I want to start incorporating some grains through steeping. (well, at least as far as my equipment right now will allow me)

Time to move forward. 1 more Mr. Beer batch and then it's time to expand my experience level a bit. God knows I've read and watched enough videos.

Good one Gman20.

only did 2 mr b. batches myself the first one that got me hooked. and the second one when i wanted another lbk

anyway the c.a.l. is much better the second time around since i knew what i was doin this time but i steeped some carapils with it,added some hops and changed the yeast

also tough luck with hoyer this year....... he was looking real good before he got hurt

Gman20 wrote:only did 2 mr b. batches myself the first one that got me hooked. and the second one when i wanted another lbk

anyway the c.a.l. is much better the second time around since i knew what i was doin this time but i steeped some carapils with it,added some hops and changed the yeast

also tough luck with hoyer this year....... he was looking real good before he got hurt

Hoyer looked better that any QB since Bernie Kosar. That's how bad it is. LOL Looking forward to the draft May 8th. My Super Bowl.

Edit: I've done about 7 Mr.Beer recipes, and that is exactly what I'm talking about with the carapils, hops and yeast.

remember guys if you can do a steep you can do a partial mash and that my friends really opens up some doors. You would be surprised at how little base malt it takes. For a MR B sized batch you can even do the mash in your oven.

haerbob3 wrote:remember guys if you can do a steep you can do a partial mash and that my friends really opens up some doors. You would be surprised at how little base malt it takes. For a MR B sized batch you can even do the mash in your oven.

So the difference would be using more grains, sparging and adding your LME/DME and hop additions? Can you elaborate a little for me Bob? I'm not really clear on the overall difference. Thanks.

The main difference is temp control. You need to maintain a temp of 148 - 154 for an hour. By using a base malt you can add all of the grain flakes. The base malt, 2-row, 6-row, pale ale, pilsner, & marris otter are just a few, will do the conversion. I used a grain bag & a hard shell beverage cooler to do the mash. You will rinse the mashed grains. How much water you need depends on what you can boil. Do you use brewing software? Beersmith has a partial mash option. Northern Brewer has PM recipes and instructions on their site. Partial Mash Walkthrough