Steeping Pale Malt 2 row? - HomeBrewChatter.com Home Brew Forum

davidgwells · 01-06-2009, 01:52 AM

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 · 01-06-2009, 01:56 AM

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 · 01-06-2009, 02:25 AM

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 · 01-06-2009, 02:43 AM

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

davidgwells · 01-06-2009, 03:05 AM

Ha, his method is just like steeping, right?

PseudoChef · 01-06-2009, 03:24 AM

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 · 01-06-2009, 04:04 AM

Got it. The difference is the conversion.

Joos · 01-18-2009, 01:37 AM

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 · 01-18-2009, 02:08 AM

Quote:

Originally Posted by 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.

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 · 01-18-2009, 04:00 AM

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.

01-06-2009, 01:52 AM	#1
davidgwells Junior Member Join Date: Dec 2008 Location: chicago Posts: 26	Steeping Pale Malt 2 row? 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?

01-06-2009, 02:43 AM	#4
Bmelanco Senior Member Join Date: Sep 2008 Location: Upstate NY Posts: 220	There are tow ways to go all grain - science and F'it. This guy is the F'it route....http://www.thebrewingnetwork.com/for...pic.php?t=4650 __________________ Next up: ? Prim: - :-( Prim: - Sec: - Maibock (my first Lager) Bottled: FPA, Bumbleberry Melomel, Way Too Much Cinnamon Stout

01-06-2009, 03:24 AM	#6
PseudoChef Banana-Olive-Ketchip Pie Join Date: Jun 2008 Location: NashVegas, TN/Sometimes Forest Park, IL Posts: 4,503	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. __________________ "Logic is not a reverend's strong suit." - adrock

Thread Tools
Show Printable Version Email this Page
Display Modes
Linear Mode Switch to Hybrid Mode Switch to Threaded Mode

01-06-2009, 01:56 AM	#2
Brewingchick Professional Lurker Join Date: Sep 2008 Posts: 72	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.

01-06-2009, 02:25 AM	#3
davidgwells Junior Member Join Date: Dec 2008 Location: chicago Posts: 26	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.

01-06-2009, 03:05 AM	#5
davidgwells Junior Member Join Date: Dec 2008 Location: chicago Posts: 26	Ha, his method is just like steeping, right?

01-06-2009, 04:04 AM	#7
davidgwells Junior Member Join Date: Dec 2008 Location: chicago Posts: 26	Got it. The difference is the conversion.

01-18-2009, 01:37 AM	#8
Joos Merciless Brewing Join Date: Jan 2009 Location: Taunton MA Posts: 1,080	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.

01-18-2009, 04:00 AM	#10
Joos Merciless Brewing Join Date: Jan 2009 Location: Taunton MA Posts: 1,080	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.