Brewing this right now. In the past I would steep the grains starting with cold water and heat at the same time until I reached 20 minutes. This time, I brought the water temp to between 147 and 151 and kept it there for 20 minutes while steeping the grains. I thought this would be a better method to impart more flavor and sugars for a little higher OG. Any thoughts on this, or is this what I should have been doing all along? Either way, I am having fun!!!
I don’t think you will extract any sugars from the specialty grains because they have been kilned to achieve a flavor profile. (You may get a little…I’m not sure). The main reason for having the specialty grains is for flavors, so they are important, but your malt extract will have all the fermentables for the kit. MOP is to heat the water to 154-157, then add spec. grains and hold for 20 min. I don’t know if this makes any difference, but it puts it closer to the process for a mini-mash and If nothing else is good practice for me when I’m ready to go that direction.
Hopefully someone who knows more about the science behind the steeping grains will weigh in.
Namaste!!! :cheers:
Specialty malts do, in fact, contain sugars. But because you’re using such a small quantity there is little impact on your OG. Here is some good information on the topic:
Thanks for the replies and information. I checked my OG at 72 degrees F and it read 1.048. With temp conversion my adjusted volume OG came out at 1.049. The expected OG was 1.044. A little higher, and my best yet. The beer is fermenting nicely now.
