Steeping Non-Fermentables Separately

Discussion in 'Homebrewing' started by chrisjws, Nov 8, 2015.

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  1. chrisjws

    chrisjws Grand Pooh-Bah (3,302) Dec 3, 2014 California
    Pooh-Bah Trader

    Awhile back I was watching the beersmith's podcast and he had Gordon Strong on. One of his recommendations was to steep your non-fermentables separately instead of having them sit in the mash for 90+ minutes between mashing and sparging.

    I'm brewing a beer in the coming weeks and I was thinking of trying something like this. My thought process was to mash my fermentables for 60 minutes at temp. When I start sparging put on water and raise to 160. Drop the non-fermentables in the water as I continue to sparge, cover them and let them steep for about 30 minutes until I finish my sparge. Then I'd add them to the kettle as I begin heating it up.

    Has anyone tried this before? Does my approach sound solid? Any downsides to this?

    I was planning on brewing up this recipe.
     
    #1 chrisjws, Nov 8, 2015
  2. GreenKrusty101

    GreenKrusty101 Initiate (0) Dec 4, 2008 Nevada

    It should work...no problem, but what you are referring to as "non-fermentables" are really roast and crystal grains that have some fermentability...just no diastatic power. No real advantage to steeping those grains other than a little less extract from them and a little less flavor. If you are looking to tone down their contribution, you could also use less and/or use a special "dehusked" roast malt instead...or cold steep them...or do what you (and Gordon) are suggesting.
     
    #2 GreenKrusty101, Nov 8, 2015
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