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6

Special B and CaraPils are as different as night and day, so it's going to be hard to compare them directly. Special B is a very dark Crystal Malt (about 140-150L), typically Belgian in origin, which is used to add flavors like: very dark caramel, raisin, or plum. It is the specialty grain that makes Belgian Amber Abbey Ales taste a bit raisin-like, and ...


5

I like PJs answer, so I'll mention percentages. I think starting at twenty % of the total fermentable is a good place to start. Then you work up more and more by say 10% at a time as you are comfortable and you equipment allows. Eventually, you'll be doing 50-60% from the partial mash and you'll be just one step from going around the corner to all-grain ...


4

When I do a partial mash, I heat about 3 gallons in my kettle to 155-160˚F. Then I'll put my grains in a grain bag, and leave them in the water for about an hour. Generally, most of your fermentables are coming from the extract. The grains in the partial mash lend mostly color and flavor, and not too much sugar, though they do give some. After an hour, ...


4

I don't think you will have a problem at all - even though it is technically 6x the recipe, it is still a relatively small proportion of your whole batch, which is mostly pils. Sure, the color won't be as light, but I think the sweetness won't be crazy overwhelming with under 1lb and will probably be nice to have another flavor in the beer aside from ...


4

You may get some oxidation of the "specialty" wort letting it sit like that. You aren't really saving any time though. Start your steep in cold water while you heat it up. By the time its at 160F you are generally good to pull the grains out and keep on heating to boiling. I know most instructions when I started extract and grain brewing says to steep in ...


4

Some specialty grains (e.g. dextrin/cara-pils) need to be mashed. These need to be mashed, because they require a chemical reaction to take place to be useful. Some (e.g. crystal) need only to be steeped, but can also be put in the mash. These do not need a chemical reaction to take place to be useful, they just need to have the chemicals in them extracted ...


3

To find out which grains can be steeped, see Steeping Speciality Grains in John Palmer's "How to brew". On a practical level, steeping and mashing are almost the same thing - you soak grains in water. The key differences between steeping and mashing is this: steeped grains have most of the starches already converted (Cara/Crystal malt, highly kilned ...


3

I used to do this. Can't say that it really hurt or helped. I eventually started to just put the bag in an empty pot and started my boil in the main pot. Then I'd add whatever came out of the bag into the boil later when I got around to it after the boil had gotten started. And unless there is base malt in the bag with your specialty grains its not a mash ...


3

"The best solution for even, consistent mills is always the local HBS.". I'd have to disagree with that. All too often, I hear from people who get poor or inconsistent crushes from the LHBS due to constant readjustment of the mill there. The absolute best way to consistently get the crush that works best for you is to own your own mill. That may not be ...


2

Flaked oats, like quaker oats, have been pregelatinized so you can mash them directly. Malted or not has nothing to do with it. Irish oats or steel cut need to under go a gelatinization process, via cooking them. This makes the starches accessable to the mashing process. You can add your specialty grains if you don't have space limitations in your ...


2

You can go both ways on this. You can let it slowly drip out, or you can squeeze (definitely with gloves) as long as a few extra precautions are taken. I would recommend setting a sieve/fine-mesh strainer over your boil kettle to catch any protein matter that comes out of the bag when you squeeze, and be aware that if the pH of your water while doing the ...


2

If you are looking to minimize the roast character and are looking get that smooth, chocolaty thing you may want to use pale chocolate malt. It is much smoother than regular chocolate malt. However, if you up the fruit and reduce the roast, you may get a better reception by calling the beer a black ale vs. a stout. It sounds balanced based on your ...


2

With the 'tea' being added to your 60 minute boil, and as long as you follow good sanitation procedures, I don't see any major problems that you would run into. But, you can much more easily just steep your grains in your brew pot while bringing your water up to a boil. This won't add time to your brew day, and will save you time having to deal with ...


1

The only issue that might come up is if it sours, but when I intentionally sour my mash (pre-boil) with a handful of raw grains, it typically takes 2 to 3 days, normally at 100F (38C) temps (but has happened once at ambient temp and no injection after about 5 days). I would imagine 24 hours is not nearly enough time at ambient temps and certainly not at ...


1

In the fridge it will be fine. And it was only specialty grains, so there is very little sugars there and likely no conversion of what was there. I have done overnight mashes before and there is no issue with souring in the wort the next day. I wouldn't worry about it. Just start heating it and start where you left off. (And you could always ferment in ...


1

I use bags too. I have my rinse water ready to go and use the multi dip method of rinsing, like if you are dipping tea bags in a mug. Then, I use a stainless spatchula and a steamer tray from my rinse pot that sorta looks like a shallow collander (stainless), that came with my pot used for rinsing. I put the bag in the steamer and press with the spatchula to ...


1

In my experience, neither of those malts drives mouthfeel more than mash temp. I have brewed dry and crisp beers with more than a half pound of Special B in it, by using a lower mash temp. Head retention has more to do with freshness, protein content of the base malt and how you mash it more than cara-pils helps it out. Maybe people will disagree, but if ...


1

Each of those tastes quite different from the other. Special B is more like a raisiny Crystal 120L than anything. Carapils is going to give you a lot of dextrins, and is probably what you're after as far as a thicker mouthfeel and head retention, but it isn't going to add much in the way of flavor. Some flaked adjunct grains (barley, oats, etc.) would ...


1

I do sometimes leave some of the grains out of the mash and steep them separately. Why? My water has a quite low pH to begin with, and adding too many dark grains during the mash can acidify the mash too much, forcing me to use Calcium Carbonate (Chalk) or Sodium Bicarbonate (Baking Soda) to bring the pH back up to the ideal mash range (~5.2 - 5.5 pH). ...


1

The pro would be if your doing a split brew. I'm going to try a split brown and robust porter and eventually try a brown and a dry stout. So when doing a split brew I'm going to start with a brown. Split half into a carboy to ferment and then steep extra carafa/roast barley in the remainder to create the other half of the split. At least that's the plan.


1

I can't think of any reason why you would ever need to do a separate steeping of grain. You are basically steeping the grain in the mash. Caramel malts are fully converted in the husks during the malting process and kilned with a moisture content of 50% which caramelizes the sugars inside, which means the sugars are ready to go. So the pros to adding the ...



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