I want to do a stout coming up soon and have been reading about cold steeping, but still don’t understand it fully.
does it basically extract color only? or do I get some of the flavor from darker grains (let’s say a chocolate malt)
Anyone who can shed a little light on this would be greatly appreciated!
Cheers!
Cold steeping gives excellent color and a smooth full flavor (some say a very bold flavor).
IME adding the steeped wort directly to the fermenter provides a bigger flavor boost than adding it to the boil.
http://www.homebrewersassociation.org/l ... rk-grains/ viewtopic.php?t=4606&postdays=0&postorder=asc&start=15 http://hbd.org/clubs/cascade/public_html/brewing/ http://www.tastybrew.com/forum/thread/78691[quote=“Gr8abe”]I want to do a stout coming up soon and have been reading about cold steeping, but still don’t understand it fully.
does it basically extract color only? or do I get some of the flavor from darker grains (let’s say a chocolate malt)
Anyone who can shed a little light on this would be greatly appreciated!
Cheers![/quote]
Cold steeping extracts color and some flavor, depending, of course, on the malt you use, how much, and in how much water.
I wouldn’t bother for a stout, you want all the flavor from the dark grains. I’ve done a bit of experimenting and use cold steeping to make black versions of light color beers; bitter, blonde, IPA, etc.
