Cold Steeping Roasted Grains

Discussion in 'Homebrewing' started by wasatchback, Dec 10, 2018.

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  1. GreenKrusty101

    GreenKrusty101 Initiate (0) Dec 4, 2008 Nevada

    #41 GreenKrusty101, Dec 28, 2018
  2. Buck89

    Buck89 Grand Pooh-Bah (3,782) Feb 7, 2015 Tennessee
    Pooh-Bah Trader

    @wasatchback I'm planning on brewing a robust porter this weekend and I'm considering cold steeping for the first time. Grain bill includes 5% US Chocolate (350 SRM) and 2% Black Patent. The plan right now is to add cold brewed coffee at packaging, so I'm not sure if it's worth the effort, though. Is there anything new to report?

    My other question is: how much do people increase the roasted grains with a cold steep to compensate for the reduced flavor? I would guess 20%, but it's totally a guess.
     
    #42 Buck89, Mar 5, 2019
  3. wasatchback

    wasatchback Pooh-Bah (1,574) Jan 12, 2014 Tajikistan
    Pooh-Bah Trader

    So I haven’t done the cold steep method yet. Did a normal mash with all the roasted grains and have done the add the grains at the very end of the mash. Was waiting for both to be ready in order to compare. Cold conditioned both for a while before carbonating so it’s taken me a bit.

    At the moment I actually prefer the all in method with the roasted grains included in the entirety.

    Roasted malts were

    Baird’s Chocolate
    Carafa Special II

    I upped the amounts of both when adding them at the end of the mash. I also included some brown malt in that one.

    I’m aiming to a 1.030 terminal gravity for a 7.5% beer though so depending on what your final gravity is your results might vary.

    I’m going to try the cold strep method on my next attempt but not sure when that will be. I might actually do a combo. Mash some of the roasted grains and cold steep the rest.

    We’ll see.

    Highly highly highly recommend the Baird’s chocolate.
     
    #43 wasatchback, Mar 5, 2019
    Buck89 likes this.
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