brada7 Posted February 3, 2012 Share Posted February 3, 2012 Hey brewers I have picked up some dark crystal grain for my next stout. One set of instructions is to steep for 30min and others say bring grain to boil and then simmer for 30. Big difference in temps over 30 min. Any suggestions?[pouty] Link to comment Share on other sites More sharing options...
Guest Posted February 3, 2012 Share Posted February 3, 2012 do not boil the grain... if you value time, steep it it cold water overnight, rinse with a litre (or so) of 75'c water in the moning.. then boil... ad hops... ferment... drink... fall over [lol] Link to comment Share on other sites More sharing options...
brada7 Posted February 3, 2012 Author Share Posted February 3, 2012 do not boil the grain... if you value time, steep it it cold water overnight, rinse with a litre (or so) of 75'c water in the moning.. then boil... ad hops... ferment... drink... fall over [lol] Sorry Yob, Im a little lost, the grain I have is already cracked, does that make a difference? Are you saying to steep overnight and then only boil the extracted liquid?. Have I left this question a little late after closing[roll] Link to comment Share on other sites More sharing options...
Guest Posted February 4, 2012 Share Posted February 4, 2012 you can either steep in hot water for 30 min (to 1 hr) or cold water overnight, (with the hot water rinse) crystal grains, not grains that require mashing.. clearly.. crystals are extracting sugars only, mashing requires coversoin of the starch to sugars... really depends on the grain you have I really like the cold water overnight (crystals) as it means less to do on brew day [lol] all grains, require cracking before steeping/mashing [rightful] Link to comment Share on other sites More sharing options...
***** Posted February 4, 2012 Share Posted February 4, 2012 do not boil the grain... Are you saying to steep overnight and then only boil the extracted liquid?. Yes boil only the extracted liquid. After your initial steep, strain the wort into another pot, then rinse the grains (through the strainer) as Yob said. Toss the grains and boil the liquid. If boiling hops the spreadsheet will advise on how much extra DME or LME is required to bring your liquid (wort) up to 1.040. Link to comment Share on other sites More sharing options...
brada7 Posted February 4, 2012 Author Share Posted February 4, 2012 Okay boys i've almost got it. Am I boiling the liquid (wort)from the grain to get rid of any nasties? If I am only dry hopping do I need to boil at all.[pinched] Link to comment Share on other sites More sharing options...
Guest Posted February 4, 2012 Share Posted February 4, 2012 Yep, boil is to pasteurize the wort. When dry hopping, you already have an active dominant colony of yeast going, and besides, hops are a kind of a preservative [rightful] Link to comment Share on other sites More sharing options...
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