Crystal

[Pale_Ale]

Hi,

Have been looking at some recipes that call for some specialty grains and would like to start using these (without mashing).

Have searched a bit and read up on Palmer's documentation, but would like a few tidbits of advice:

Firstly, I see alot of recipes calling for munich malt, caramalt, carapils, crystal etc. can someone explain what these are and what sort of flavour they will impart?

Secondly, what is the procedure for adding them to one's brew? As I understand they need to be steeped in a grainsock or similar ladywear, but I would appreciate a step by step rundown of the process, including at which point this is to be added etc.

Advice much appreciated.

[velophile]

Firstly, I see alot of recipes calling for munich malt, caramalt, carapils, crystal etc. can someone explain what these are and what sort of flavour they will impart?

The "modified malts" like crystal or cara types only need to be steeped not mashed. Munich needs to be mashed (I think, anyone care to confirm?).

Crystal type grains add body, flavour & aid head retention. There are many options from very pale to black as tar. All have their uses in differing recipes.

To steep some specialty grain, you can just put it in a pot of water & slowly raise the temp to just below boiling. Don't boil the grain!
You strain the liquid, pouring some more hot water though it will extract more of the flavour, then boil the resulting liquid.

I've done plenty of 'kit conversions', turning Lager or Draught kits into Dark Ales & Porters. To really beef up a Stout try steeping the following & adding to a stout kit plus 1kg of DME;

300g crystal malt,
200g chocolate malt,
100g roast barley

[chris.]

Hey Pale_Ale,
This should sum it up

http://howtobrew.com/section2/chapter12-1.html

velophile,

Correct. Munich does need to be mashed.

Modified malts is probably not the best term for Cara/Crystal types. As Palmer states "stewed" would be more apt. Basically stewed malts have already gone through a mashing process (the stewing) & have had the starches & proteins converted into sugars & then they are kilned. When you steep them you are infact just washing off the already converted sugars.
Grains that have not been stewed still contain a large % of unconverted staches etc. & need to have this converted to sugar by mashing.

[velophile]

That was the link & list of malt types I couldn't find.

[Pale_Ale]

That is great, thanks guys.

What do people mean when they say 'crystal' then? Is this a generic term or a type of grain?

[Hashie]

Yes Crystal is a generic name for a type of grain. It also goes by the names;
Carmel/Crystal malt and Carared. I've also seen it labelled crystal grain.

Just for interest sakes, here is a list of all specialty grains that can be steeped for improving kit beers.

Black (patent) malt
Black Barley
Cara-Pils/Dextrine
Caraamber
Caraaroma
Carafa I, II & III
Carafoam
Caramel Wheat Malt
Caramel/Crystal Malt
Caramunich Malt
Carared
Caravienne Malt
Chocolate Malt
Chocolate Rye Malt
Chocolate Wheat Malt
Roasted Barley

Hope this helps some brewers.

[Pale_Ale]

Thanks guys.

How important is the temperature when steeping? I've heard it needs to be about 70 but I've laso heard 'just below boiling', and not realy sure of what to measure temp with anyway.

Cheers,
Pale

[gregb]

Too hot may extract tannins from the husks.

My very un-scientific method is to boil the kettle, have a cup of tea and when I finish the cuppa use the water from the kettle. Has worked ok so far.

Cheers,
Greg

[rwh]

70°C-80°C.

[ryan]

You can also cold steep specialty grains for up to 24 hours, strain then boil. I`ve done hot and cold steeps and can`t say I`ve noticed any big difference. Some think you get a better result out of a long cold steep.

[N.C.]

just curious on this one - what would be the problem with not straining out a grain once steeped (ie just chucking it into primary and then ditching it when racking...)

[ryan]

what, just steep the grain and throw everything into primary without boiling first, do you mean?

[Pale_Ale]

Thanks Ryan, would a cold steep just involve normal cooled water then straining the grain out and pouring the water into the boil? How much water would I use?

[N.C.]

using for flavour with a K&K... steeping, then pitching the lot into primary instead of straining...

[ryan]

PA-Yes, tap water`s fine. you`re going to boil it anyway. 2-3 l. for 250 g. of grain is ok. The good thing about cold steep is you can do it the night before you brew, one less to do in the morning.
NC- You need to boil the liquid, after steeping and straining it.If you don`t, you risk all sorts of greeblies and gremlins getting a foothold. Plus it would probably be a nightmare to rack or bottle with all that grain in there.

[Hashie]

I throw my grains into a lingerie bag, then put them into a big pot with a couple of litres of water, any dextrose or LDME. Bring the lot up to ~70 Deg. For about 30 minutes. Lift the bag out and into a strainer, pour a litre of hot tap water over the grains to rinse the rest of the goodies out.
Grains now go out to the chooks and the resultant mini wort is boiled, along with any hop additions, for 30-60 minutes. Add this to your fermenter and brew as per usual.

[ryan]

That`s it in a nutshell, Hashie.Same here, cept I add sugars/malts to the boil and not the steep. Wonder does it make any difference?

[Aviary]

Hi,

Long time listener, first time poster.

To keep an eye on the temperature of the grains, I bought a candy thermometer which dips into the liquid. From there I just adjusted the stove top to keep it between 70 and 80c.

I got the thermometer from Howard's Storage for about $10.

[ryan]

Iknow you said not to ask you............ but what would it be like?

[lethaldog]

Split second eeeoooowwww then SPLAT!!