I’ve been steep/partial mash extract brewing for a while now and I’m considering expanding the range of specialty grains that I use in recipes to include malts such as Munich, Vienna, Wheat, etc.
The primary aim for this is to alter the profile of my beers, e.g. mouth feel, head retention, flavour, aroma, colour, etc. rather than increasing the amount of fermentable sugars in the brew. Can I achieve this aim using steep/partial mash brewing methods without causing ill effect to the resulting brew?
Any advice would be appreciated – thanks!
Specialty Grains in Extract Brews
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PieOPah
If you have already been steeping grains for your extract brews, then the process is exactly the same. Bung it all in together and away you go.
What you want to add to the beer will dictate roughly which grains your want to add. Personally, my method is purely experimental. Throw something in and see what happens.
The majority of my brews have worked perfectly using this method - I have only had to throw 1 batch down the drain. Another batch wasn't all that nice, but was at least drinkable. Other than that everything else has been a pleasure to drink.
So, with that in mind, have a look around at a variety of recipes and see roughly what quantities people use the grain in and take it from there
What you want to add to the beer will dictate roughly which grains your want to add. Personally, my method is purely experimental. Throw something in and see what happens.
The majority of my brews have worked perfectly using this method - I have only had to throw 1 batch down the drain. Another batch wasn't all that nice, but was at least drinkable. Other than that everything else has been a pleasure to drink.
So, with that in mind, have a look around at a variety of recipes and see roughly what quantities people use the grain in and take it from there
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steve_flack
You can't use Munich, Vienna or Wheat by just steeping them as they have unconverted starches - this will cause hazy beer. The must be mashed using a partial mash method.PieOPah wrote:If you have already been steeping grains for your extract brews, then the process is exactly the same. Bung it all in together and away you go.
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Frank
Thanks for the advice chaps. My fear was that I would end up with hazy beer. I’ll partial mash including some highly enzymatic grains which should hopefully eliminate any haze problems.
I’ve been searching the web for info on partial mashing with specialty grains and came across a paper on this subject which also included a method for converting all-grain recipes to extract. I found it quite useful so I’ve attached a hyperlink to it below for others information.
http://home.elp.rr.com/brewbeer/extract/pres.pdf
Cheers.
I’ve been searching the web for info on partial mashing with specialty grains and came across a paper on this subject which also included a method for converting all-grain recipes to extract. I found it quite useful so I’ve attached a hyperlink to it below for others information.
http://home.elp.rr.com/brewbeer/extract/pres.pdf
Cheers.