Partial Stout

[dc59]

Hey everyone I was initially going to bring an old stout thread back from the dead but decided that my question really belonged in this new beginner partials catergory.

I'm brewing my first partial stout (actually first stout period) with a;

Black Rock stout kit
1kg of DLME
10mL of Liquorice Extract
using the kit yeast
thinking about using some dried corn syrup (~half a cup)

making to volume of 18L.

I've got 250g of black grains in total.

The home brew guy told me to steep the crushed grains for about 5 min, but I'm not sure how much I should be steeping.

Any advice in regard to this or the stout in general is much appreciated.

Thanks, Dave.

 

[PostModern]

This isn't really a partial mash as such. There is no mashing going on, just steeping. If you're going this far, why not chuck in a kilo of munich and mash that with some of the "black grains". What are the black grains exactly? Roast Barley, roast malt, carafa, carafa special?? How much to use and how to steep them really depend on what those little fellas are.

 

[Canumbler]

without knowing the grain or the temperature, 5 mins still sounds extraordinarily short.