Converting AG to Extract + Steeping grains

If you list out your grains we can tell you which ones need steeped and which ones need to be mashed. Generally your roasted and black grains just need steeped. Crystal grains also just need steeped. Others need to be mashed.

You'll want to do a mini mash, which will just be adding some base malt (American 2 row would be very common) and extending your steeping time from 15 minutes to 30 or 45. You'll keep the same temp as your steep (150-155F will do fine). On a typical 5 gal batch 1-2# of crushed base malt is common.

 

It might help if you listed the grains you are concerned about. The reason sources differ is because opinions differ. Some people think that as long as you can extract flavor and color from a grain by steeping, it really doesn't matter that you're also extracting starches that are not being converted to sugars. Some will say that it's not okay for large amounts of grain, but is okay for smaller amounts. Some will say that steeping non-steepable grains is never a best practice.

There's also All Grain. Or build recipes that delete the non-steepable grains. But partial mashing is not difficult and can be used as a baby step toward all grain.

 

I disagree. Partial mash is a BIG step towards all grain.

Once I started partial mashing, I realized how easy it would be to convert my operation to all grain. The first few batches were only 3.5 gallons, but that was because of not yet having a boil pot big enough, or stove strong enough to do a full boil for a five gallon batch. But those batches came out just fine, and I was extremely happy to make the switch. It's so much easier than I expected. I had thought there was some sort of "mystique" about all grain brewing, and that all-grain brewers were on such a higher level. Turns out all grain really isn't such a big deal after all.

So absolutely do the partial mash thing. If you have a malt that you're not sure if it needs mashing, put some of a malt with diastatic potential (aka 2-row, 6-row, maris otter) in your partial mash. Heck put some base malt in anyway, your beers will love you for it.

 

Shoot me a BM. I still do extract brewing with a mini mash. I can give you my process and tips that helped me without filling this forum with back and forth banter.

 

I need to do this as well.. I have a Stone Brewery book and they have quite a few recipes that are all grain and advanced recipes that are all in % form of grains, hops etc.

 

Feel free to hit me up as well.