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07/20/05 10:14 AM  
Cold Steeping Grains
Hey, I think I'm going to try and bang out Roeselare beer #4 out on Saturday. Its the dark one, "Rodenblack", and from what I have read of cold steeping I think that would be a good way to handle the dark grains. If anyone has done this, it would be great to confirm the process.

So you boil water and cool it to room temperature. You add the black grains and let then sit for 12-18 hours. The you add the liquor to the boil and toss the grains without wringing them out or anything, so when you drain them I guess its just a quick draining.

Does all this sound right?

Al B.
07/20/05 01:24 PM  
Re: Cold Steeping Grains

I did this once on a bourbon stoudt last Winter. What I did was used bottled water (didn't bother with boiling it prior to adding the roasted barley) and placed it in the refrige overnight. Added the liquor (quick-drain)to the boil about 10 minutes from finish. I would suggest that a little extra grain is needed for that quick drain since ya ain't sparging - maybe 25% more - I ended up adding some more roasted barley during bottling to arrive at the desired color/taste.

Results seemed to be smooth. Another bourbon stoudt will be on my brewing schedule for the Fall, I think.


07/20/05 01:35 PM  
Re: Cold Steeping Grains
Interesting. So far everything I've dug up on cold steeping tells me that by "cold" they really mean "not heated". Sort of like the way cold fusion is cold! Maybe the refridgerator time reduced your extract level - though greatly reduced extract does seem like a constant with what I've read.

So why the late pot addition? I've seen references to that as well. I figured it was the cooler temerature that killed the harshness of the grain, is there something about a more extensive boil that can kill the desired effect?

Al B
07/20/05 01:48 PM  
Re: Cold Steeping Grains
Your probably right on the "not-heated" thing......

I've seen that mashing/boiling increases harshness as well over extended time -

08/15/05 11:41 AM  
Re: Cold Steeping Grains
I've tried this a few time, leaving the mini-mash of dark grains in the fridge the night before brewing. The tast in the jar was incredible (had some instead of a coffee!) I slowly poured this cold-infused liquid to my boiler. What I haven't thought then, was that this stuff hasn't been filterd!! So I ended up with more harshness that I usually have, since I boiled some husks (altought I poured it gently)

Next time, I will add the cold-steeped liquid directly in the fermenter. Makes sense?


08/15/05 01:05 PM  
Re: Cold Steeping Grains
Hi Ben, how did you separate the liqour from the grains? I think I used a few layers of cheese cloth which seemed like a good thing to do. I didn't think though about the filtration effect of sparging that I would have lost. That's a good point, I bet I got a lot of particulates. I have a funnel that has a pretty tight screen, I think that would have been a better way to go to. I don't think adding the liqour directly into the fermentor is the right answer though. By boiling the stuff you sterilize it, but if you add it to the fermentor there could be airborn contaminents going in with it.
08/16/05 08:56 AM  
Re: Cold Steeping Grains
I usually pour mine into the mash before sparging...might defeat the purpose a little, but not too much particulate goes through (I use a nylon grain bag - not the cloth kind).

04/11/06 11:04 AM  
Re: Cold Steeping Grains
Had my second experience with "cold steeping" grains, very interesting. Only got about a litre of extract from the grains, but is was pretty thick. When I poured it out it left a heavy film on the inside of the container I used and needed to be rinsed (with wort). As before, the temperature was ambient (not refridgerated) and I only took what dripped from the grains, no squeezing. The finished wort was wonderful, as close to a chocolate frappe as I have ever tasted in a pre-fermented beer. OG 1075, hope the finished beer follows suit! Thanks to all in the "dark side of brewing" swap who pointed me in this direction.
04/11/06 11:52 AM  
Re: Cold Steeping Grains
Steve, that Whiskey barrel Imperial Stout I sent for our woody swap was a cold steeped process. I did it fairly similar to the way the others have been posting. I went with double the amount of dark grain and threw in a bit of two row to help with the diastatic power to convert, poured on ambient temp water and let it sit overnight. Then drained it into the mash near the end of the conversion. Worked really well i thought. You just have to use more grain than you normally would.
04/11/06 12:11 PM  
Re: Cold Steeping Grains
Actually I used the amount I would have otherwise. 1 lb. Karafe Special Dehusked (thanks JimK!) and a pound of chocolate. No diastatic agent either. Who knows what will happen, but so far I'm delighted with the results. I might even reconsider the "tequila street" part of the beer. I intended to soak some oak beans in tequila then toss 'em in. I never understood why bourbon seem the only choice you hear of, except that maybe "bourbon barrel baltic" sounds cool! Far be it for me to dis a name with three consecutive "B"s, but I have to wonder if there was a distilled liqour that starts with a "K" that is often kegged if brewers would have been doing this with Kolsch!

Anyway, if this beer seems to really capture the essence of a baltic porter then I don't think I could bring myself to taint it.

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