13 votes
Accepted

To Squeeze or Not To Squeeze the speciality grain mesh bag?

Yes, it is OK squeeze. In fact, you want as much extract as possible from the specialty malts. It is a common myth that squeezing the grain bag is a bad idea due to "tannins being extracted" or ...
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  • 663
5 votes

Found Old Grains - Usable?

I buy my 2-row in 40kg bags which lasts me one or two years, no problem there. The flavor is not an issue, the gravity will still be there. However, when it comes to speciality grain, if they are ...
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  • 4,736
4 votes

Found Old Grains - Usable?

I ordered too large of a bag of roasted chocolate grains, so I've had it two years now. I store it in a dry place, checking regularly to make sure the grains look and taste fine. I've used them in ...
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  • 148
4 votes
Accepted

What happens if you mash only roasted grains?

It's not really mashing if there are no enzyme present. It's just a big steep. But for the sake of argument... Yes, it's mostly starches. Depending on the speciality malt being 'mashed' in this ...
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  • 36.2k
2 votes

Which yeast and hops should I use to learn the distinctive taste of various grains?

Pick a style of beer that is balanced more toward malt than hops -- a highly hopped IPA is going to hide a lot of the malt flavor. Something like an ordinary or special Bitter, Scottish ales, blond ...
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  • 782
2 votes

Which yeast and hops should I use to learn the distinctive taste of various grains?

Brewing is a lot like cooking. You can't often try ingredients in isolation - you wouldn't normally eat pure salt, pepper, chili, vinegar etc... the taste would be far more potent than it would ...
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  • 27k
2 votes

Which yeast and hops should I use to learn the distinctive taste of various grains?

I generally agree with most of the recommendations, but I would shy away from a lot of the hops choices, especially Fuggles. It has an earthy, woody flavor that could conflict. I'd recommend a small ...
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  • 33.3k
2 votes

What to do with not so de-husked Carafa 3 when brewing black AIPA?

I think you're good, if you're cold steep gave you the color and flavor you wanted. Just a note. Tannins give the bitter astringency and are only extracted from husks when ph is above 6.0 AND temp is ...
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2 votes
Accepted

Specialty Grains, To boil or not to boil

To expand from Chris Dargis's comments, specialty grains are called that because they contribute more flavor than they do fermentable sugars. In extract and partial mash brewing (what you're looking ...
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  • 5,954
2 votes

Found Old Grains - Usable?

I have used grains that old and it's been fine. Maybe if you have some kind of super palate you might be able to tell the difference but my friends and I can't. The only time I would be cautious of ...
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2 votes

To Squeeze or Not To Squeeze the speciality grain mesh bag?

I always put the grain bag in a strainer and pour 2-4 quarts of 155-160f water slowly through the bag to remove anything additional from grains. This is the extract brewer's sparge equivalent. I've ...
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  • 71
1 vote

Extract American Wheat Specialty Grain recommendations?

I would suggest steeping a pound of Carapils. It will improve the grainy flavors that you just can’t get from extract alone, and since it is already converted (caramel/crystal malt), no mashing is ...
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  • 3,317
1 vote

Extract American Wheat Specialty Grain recommendations?

IMO you've got a nice beer here that will be really drinkable for the season when it's ready in a few weeks. Really, there isn't a need for specialty grains unless you want to just add them out of ...
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  • 1,376
1 vote
Accepted

Typical Steeping Quantity

Grain absorbs approx 1 litre per 1 kg, that's the only hard-and-fast rule, everything else depends on recipe and on what you're trying to achieve. Do I understand right that your fermentable base is ...
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  • 1,488
1 vote

To Squeeze or Not To Squeeze the speciality grain mesh bag?

Squeezing the bag is not bad, and will not result in off flavors. It also is NOT the ideal way to extract all the remaining sugars and color from the grains. You are better off sparging the grain ...
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  • 132
1 vote

Which yeast and hops should I use to learn the distinctive taste of various grains?

You will want to use a neutral yeast and ferment at the lower end of the temperature range for that yeast. Probably the best bet is WLP001, Wyeast 1056 or Safale US-05. These yeasts all contribute ...
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  • 132

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