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Re: Sauvin White
Posted: Tuesday Jan 22, 2008 2:21 pm
by Kevnlis
Yes, thanks rwh.
Re: Sauvin White
Posted: Tuesday Jan 22, 2008 2:27 pm
by Tim...
then why did the recipe I stole this from tell me to steep it?
http://www.aussiehomebrewer.com/forum/i ... recipe=391
o well. It sounds like it will still turn out alright.
Re: Sauvin White
Posted: Tuesday Jan 22, 2008 6:49 pm
by warra48
Well, not being the author of the recipe, I can't answer why.
However, I agree with rwh that steeping amber malt will give you some colour and possibly some flavour, but you will only get the full benefit of it if it is mashed with some other malt with sufficient diastatic power to convert the starches in the amber malt to sugar.
For next time, I agree with the suggestion that you use caraamber. Cara malts (aka crystal malts) have been heated in the malting process to a sufficient degree to convert and caramalise the sugars in the malt, so that simple steeping will extract them. This heating process takes the place of mashing.