im working on a chocolate Porter and it just did not have the right amount of roast to it. I'm in the process of steeping 6oz choc rye 4oz chocolate 4oz light chocolate .8oz coffee In two quarts 35 degree water for 24 hours. I'm planning on heating up slow bring to a simmer for 5 minutes, then add to primary it has only been 5 days. Just worried about proportions. Any input would be great!
Need more info. Batch size would help a lot. If you're really looking for a truly "roasted" flavor; I suggest a small addition of dark roasted malt to your steeping addition. If it were me (assuming a 5 gallon batch size) I would cut all of the above in half and add 2-3 OZ of dark roasted malt. Then again I don't know what it tastes like currently and what you're going for. Provid a little detail on what you're going for and what it is like currently as far as the taste goes. Hard to give good advice with such little info...
I'd be most curious to know what it tastes like on its own. It should be really strong and syrupy (to the taste).
My experience with cold steeping is that it reduces some of the roasty edges. What I have done is steep grains in a fridge overnight, strain the grains out of the liquid, then add the liquid to the wort for a full boil. I have done straining with a presspot coffee maker, but you could use steeping bags, etc. You said simmer for 5 minutes. Just out of paranoia, I'd probably hold it at boiling temp for 15.
4 gallon batch 3.2oz black barley 8.oz brown malt 6.1oz flaked rye 8.oz chocolate rye 4.8 oz special b 6lb marris otter syrup 8oz milk sugar S-05 yeast Steep vanilla, coffee beans, cocoa nibs , whip cream vodka soaked oak Collected 3.5 gallons wort but color and taste is more like a brown ale.
I've never understood why someone would cold-steep roast...if you want less roast flavor...use less. I sometimes mash/steep it for a shorter period of time if I'm making something like a Black IPA, but usually I'll just use an oz or 2 and use something dehusked.
Notice any difference between a press pot of coffee, drip brewed, or an old percolator. I won't even include Cowboy coffee that is boiled in the big pot over the morning campfire, you have to be desperate from sleeping on the ground to drink that.
There is really no reason to mash dark roasted grains. The proteins and starches have all been scorched away; so there is little to nothing to convert anyways. I would argue that cold steeping actually offers more aroma and flavor when it comes to dark malts versus mashing or adding at sparge . As long as it is done properly. Cold steeping at room temperature for 24 hours is the way to go from my experience. Even when utilizing dehusked dark roast there is no benefit from mashing or introducing during sparge. yes dark roasts can benefit mash PH; but there are other methods that work better. The acrid and astringent off flavors are derived from too much contact with hot water; husks or no. Husks just add more off flavors with tannins being extracted. Even with cold steeping; if you add during the boil with more than 5-10 minutes left in boil you can still get those acrid off flavors. Mary Ann Gruber at Briess did a lot of work with cold steeping and has contributed quite a bit of info on the subject. Cold steeping is really the best way to go with dark roasted grains.
Been toying with the idea of throwing my roasted grains in at vorlauf instead of full mash... Last stout was where I wanted it, but got dinged for being "too roasty".
I respectfully disagree...usually : )...mash/steep does not equal mash...give me a break As far as flavor, most peoples' dislike of "acrid and astringent roast" stems from their continued use of black patent. when other less threatening roast malts are readily available. I've used 3/4# of dehusked Carafa III in many a 5 gal batch of black IPA with virtually no roastiness IMHO
Just out of curiosity, what roasted grains did you use in your stout? BJCP judges...too roasty stout...sheeeeeez : )
I'm sure Mary Ann is a wonderful person, but she does work for Briess and they would much rather you buy more of their roast...which you'll have to do if you cold steep...it's all a big conspiracy : )
I agree with you and would enthusiastically hump your leg if I was a dog. Black Patent is like a greasy pork sandwich served in a dirty ash tray. I'm not opposed to cold steeping. I just haven't found the need to try it.
To each his own for sure. Do what works best for you. I'm not just standing on the shoulders of others with cold steeping. I've never used black patent malt either. In my own experimentation cold steeping the darker roasted grains led to a significantly positive roastiness versus mashing or adding just prior to spathe out. The flavor is more "even" and "supple" compared to a harsher flavor I experience with mashing/ sparging. The aroma is off the charts better when cold steeping versus mashing or sparging. The increase in olfactory delight alone was enough to cold steep only when utilizing darker roasted grains for me. Have you ever personally cold steeped roasted grains to discern the difference? Just curious. Your mileage may vary...
Yes, although I'll admit only once. I have nothing against cold steeping other than I love the taste of most traditionally roasted malts and would not think of ever again dishonoring them : ) Cheers
