Given the limited space of an apartment, what tips do you have for steeping specialty grain?

Do not consider budget to be a factor.

This is the third question in a series of discussions about small-space brewing. Please keep the discussion limited to steeping

See also: Equipment Storage | Mashing | Boiling | Chilling | Fermentation | Packaging | Cellaring

1 Answer 1


Keep it proportional.

I haven't discovered a perfect ratio for pounds of steeping grains to steeping water volume, but I have learned to be wary of using more than a few pounds in just a couple gallon steep.

Previously, I used a grain bag with 2-5 lbs of specialty grains, depending on the recipe, in a 8 qt steep.

Recently, though, I've started adding the milled grains directly to the water, without a bag. After steeping them for ~30 minutes, I use a second pot/kettle and conical colander with some cheese cloth to filter out the grains.
After transferring the wort to the second pot (where I will add the extract, hops, etc. for the full boil), I use a couple quarts of hot water to sparge the specialty grains (still in the colander).

I really enjoy the newer process, because I feel like my grains get better exposure and better add to the flavor profile.

Your Answer

By clicking “Post Your Answer”, you agree to our terms of service and acknowledge you have read our privacy policy.

Not the answer you're looking for? Browse other questions tagged or ask your own question.