Using Crystal Malt
Posted 26 March 2006 - 04:02 AM
Posted 26 March 2006 - 08:21 AM
Posted 26 March 2006 - 11:18 AM
Back to all-grain next batch!
Posted 26 March 2006 - 11:37 AM
I've always used much more water than this, usually about 10-12L. After finishing the steeping I pull the grain bag out and put the pot back on the heat to bring to the boil. At this time I had malt extract, bring back to the boil and continue usually for 60 minutes with hop additions at various times.
Is there any reason why usng 2L versus a larger volume would affect the results?
I've always assumed that steeping is about is dissolving and washing out the sugars that are already present in the well modified malt. Am I on the money here?
Posted 27 March 2006 - 11:08 AM
Conversion is a term that is used to describe malted grain and how well it is malted. Under converted grain means that during malting, it has not sprouted enough, and there are not enough enzymes to mash with. Over converted is where the grain has sprouted too much, and the starchy component has changed into sprouts, and therefore no longer available to be mashed.
Usually, when steeping grain, if you use too much water, you run the risk of extracting tannins as well as the wanted sugars. Best to use a ratio around 1 litre per 250gms, rinse with the same amount and boil the resulting solution. If you want to boil more water, add it after you have steeped the grain.
Posted 27 March 2006 - 12:20 PM
Usually, when steeping grain, if you use too much water, you run the risk of extracting tannins as well as the wanted sugars.
How would this happen? We are steeping not sparging. I can understand that a long steep might risk exceesive tannin extraction. Are you suggesting that low sugar concentration in the liquor (gravity) is a mechanism in extracting tannins?
I haven't noticed any astringency with what I've been doing. I'm interested to hear other experiences?
Posted 27 March 2006 - 01:51 PM
Posted 27 March 2006 - 03:59 PM