Steeping Pale Malt 2 row?

[davidgwells]

Im gearing up for my second and third 5 gallon extract batches soon. Is it possible to steep Pale Malt 2 row as I would with Crystal 60 or does it need to be mashed as in an all grain set up?

[Brewingchick]

It needs to be mashed, but you can mash it just as if you were steeping it. You can put it in a grain bag with any other grains you have and mash (steep) it in 1.25- 1.5 quarts of water per pound at 152-155 for 45 minutes to an hour. Then, simply lift out the grain bag (a big colander helps hold it!) and pour up to a gallon or so of 170 degree water over it to rinse the grains.

[davidgwells]

Thanks! Im a newb and trying to learn as I go. Would this be considered a partial mash? Im using beersmith and trying to learn that too.

[Bmelanco]

There are tow ways to go all grain - science and F'it. This guy is the F'it route....http://www.thebrewingnetwork.com/forum/viewtopic.php?t=4650

[davidgwells]

Ha, his method is just like steeping, right?

[PseudoChef]

If you are making conversion for fermentables, you are doing a mash (remember the 1.25 qts per pound of grain thing here). If you are just steeping a pound in your 2 gallons of hot water or whatever, you aren't making enzymatic conversion and are just extracting flavors and colors from the grains.

[davidgwells]

Got it. The difference is the conversion.

[Joos]

the difference is pretty much the time.Steeping gets you fore mentioned color/flavor(then you pour in goop)mashing takes longer then you boil till you make goop :) Kinda like making maple syrup.

[PseudoChef]

the difference is pretty much the time.Steeping gets you fore mentioned color/flavor(then you pour in goop)mashing takes longer then you boil till you make goop :) Kinda like making maple syrup.

Not really. Steeping extracts color and flavor from crystal and roasted grains. Mashing converts starches in the malt to sugar. Steeping does not convert.

[Joos]

Isn't that what converts the maltose is prolonged boiling?(not trying to argue.Really would like to know :).Cuz if you mash for a while then boil you get syrup.

[Joos]

well not syrup but thicker wort

[Tankard]

Welcome to the site Joos.

[Joos]

Thanks:D

[Ó Flannagáin]

Isn't that what converts the maltose is prolonged boiling?(not trying to argue.Really would like to know :).Cuz if you mash for a while then boil you get syrup.

I could definitely be wrong, but I've been under the impression that all the conversion is done in the mash then the boil kills the enzymes. Now does the boil break down the sugars even more? I dunno. Never heard that though.

[Barley-Davidson]

You get sugars from the mash only. If you boil too long you would get syrup, but there's no change to the sugars, there's just less water to thin out the solution. It'd have to be a pretty long boil, too; not something that's likely to happen by mistake.
Basically, liquid extract is just wort with lots of the water removed.

[Joos]

So i did my homework.It more depends on the grain and amount of water used.Most specialty grains(steeping grains)Are already converted and add very little maltose.Base grains(like 2 row)Are meant to be mashed to convert the enzymes to maltose... Gotta love wikipedia:D

[Shenanigans]

Gotta love wikipedia:D


Until it lies to you about a date some random pope was born on a quiz for your online theater class even though you look it up again after you find out you missed that question and find that the date is correct on every other website besides wiki. But then again......I was a wiki noob back then .....lesson learned quick and painlessly at least.

[Joos]

Yeah that sucks.Ah well AG or extract,No matter how it works you still make beer:)

[sdixon465]

i have asked this myself. i know that you need to mash 2 row malt to make fermentables but my best recipe so far i steeped 2 row and pulled a unique flavor. i havent been able to replicate this without it...

[Shenanigans]

Seems like to me you would pull some of the flavor from it since it wouldn't make since that a crystal 10 lets say would give you some flavor/color and 2 row 2 srm wouldn't give you some as well. I'm guessing they are kilned different but it makes somewhat sense to me.

[7-Below]

If I remember correctly the problem with steeping 2-row(and other grains that should be mashed) is the unconverted starches. The starches give a higher FG(?) and a cloudy beer.

[sdixon465]

that was the problem with mine. and in turn as the beer aged there were more off flavors...

[nobble]

I like partials cause i can't do large amounts of grains or big boils so i mash some base (2row whatever) with the specialty grains and then the majority of the base i use extract at boil. There some nuiances that change amount of hops ect.. but beersmith works that out for me so far.