A Dirty Question for Fitz

Brewing processes and methods. How to brew using extract, partial or all-grain. Tips and tricks.

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A Dirty Question for Fitz

Postby wouldy » Fri Aug 22, 2003 11:08 am

You previously posted these instrutctions:

Quick-and-Dirty Partial Mashing

1. Add grains to ~1/2 gallon of water (3/4 for Creamy Stout, Marzen, King Kongs) and raise the temperature to anywhere between 150-158
wouldy
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yeah, but Why

Postby fitz » Mon Aug 25, 2003 2:28 am

Yeah,
It would work, but why bother with that one?
Since 80L crystal is the only one being used, just steep the grains. The Crystal has already had its starches converted by roasting, and you can extract the flavor and color by steeping. That's what I would do.
fitz
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I'm good with that

Postby wouldy » Mon Aug 25, 2003 5:30 am

I usually find the instructions for grains not very clear. The reason I liked your method is it was very simple and clear. What exactly is your steeping method?

Thanks,
Rusti
wouldy
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I do it different

Postby fitz » Tue Aug 26, 2003 2:51 am

Put it in a steeping bag, and put it into your pot. Just prior to boiling, take it off the heat, and let sit for 30 min. take the grains out. Add your extract, and then turn on the heat again and proceed with the recipe. Quick and easy. make sure the grains aren't in "boiling" water. that would leach out off flavors from the grain husks.
fitz
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