11

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 similar. There is no reason for this to be true --- tannins are extracted from the grain (husk) only if the temperature during steeping/mashing is too high. And then ...


5

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 ...


5

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 not crushed it is much better. After crushing them, they will lose their freshness quickly if not sealed properly, and flavor fades a little. The roasted ...


4

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 multiple beers over 2 years and had no issues. Granted those are really flavorful grains, so that may help. But I didn't taste any difference between the first ...


4

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 case you might get some fermentable material but it is mostly non-fermentable material. This is how they make Sinamar. Carafa is 'mashed', boiled and fermented, ...


4

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 malts)...


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 ...


3

I've done it maybe 5-6 times and there's no problem. I keep the liquid from the steeping refrigerated overnight and boil it the next day. But as has been said, there may not be much time saving from it. If you think it would help you, there's no problem with it, though.


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 ...


2

I don't think it would be a problem, just transfer it to your clean & sanitized fermenting bucket and put the lid and air lock on. the next day transfer back to the boiling pot. the only real down side I could see is it will take longer to bring to a boil.


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

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

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 ale, or many of the lagers will give much more malt flavor. American Ale yeast (Wyeast 1056, White Labs WLP001) tend to be very neutral, as do some of the ...


2

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 normally be. But combined with some other ingredients (meat, fish, tomatoes etc..), they become wonderful with something else to play off. The same is true with ...


2

You typically do not need to mash Cara-helles or Caravienne. They are fully converted during the process used to make them the crystal malts that they are. They can be steeped in your wort post lautering and pre-boil.


2

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 never read anywhere that squeezing was a good thing, but I have read from several reliable sources that it's a bad thing.


2

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 bittering addition using a very neutral hop like Magnum with no other hops. Also, if you just want to learn the flavor of grains, it's easy to make a tea with ...


2

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 170° or above. So on that part they could have been full husk and mashed, but you would have more roast flavor extraction over the cold steeping. Also this ...


2

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 at doing), the fermentable sugars come mostly from your extract, where the specialty grains supplement the beer by contributing other characteristics such as ...


2

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 using old grains are if they have gotten damp but even then I would probably give it a go! If they have mould or look visibly infected with something I would ...


1

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 still going to be liquid/dry extract, and you're gonna steep just specialty malts? If so you can steep maybe 1 kg crystal in ~4 litres of 65C water for ~30 ...


1

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 bag with hot water. You can set the bag in a colander, and pour hot water over it until the water runs mostly clear out of the bottom. This will more effectively ...


1

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 minimal phenols and esters, and allow grain and hops to shine. For hops, I would suggest a noble variety, such as saaz, tettnang, or Fuggles. Use only a ...


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

Sounds like it's ok. The cool temperatures of the fridge will slow down the organisms in the mash, but ideally it should have been boiled for a few minutes to make it sterile. And then boiled again prior to use (as you would anyway when adding the hops.)


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

There's no need to split each grain into its own bag, unless you want to remove them at different time intervals for whatever reason (hint: you don't. ;) If they'll all comfortably fit in one bag, great. If not split them up. Maximizing water contact is … probably negligible, here.


1

Wort juice will sour if left exposed to air below 150F. You can put it in a sanitized, sealed container, but I wouldn't leave it for more than 18 hours. Longer if you refrigerate it. But all of this sounds like more work and more risk than just steeping it when you need it.


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