Welcome to the homeBBBrew board!
Like the BBB, the homeBBBrew board is not a club, just a place to talk about making beer. Is there a swap you would like to see happen? If we can find a few others who have something similar then lets do it!

I just really like the work levifunk is doing!

YOUR BBB USERNAME AND PASSWORD WILL NOT WORK ON THIS BOARD! If you want to post, you need to read this.

Brettanomyces Brewing
E-Symposium Transcript!

Trouble making Trappists?
Discover Liquid Candy Syrup!
See what color impact to expect from liquid candy.

Search for:
Author Replies
matt dinges
04/10/07 09:34 PM  
cold-steeping carafa
Steve and all others,

Jim K mentioned that you had been cold steeping carafa. Any tips or comments on it?

The one time I cold steeped it was munich malt(which whoever wrote the initial article on the technique recomended doing...Fix??) and it was a horrible beer. I think that the dark grains would be different though.

I'm going to do a Schwarzbier. The recipe will be something like this one below.

If you feel like reading it, I started a thread on the brews & views about the recipe formulation, this should get you to it: //hbd.org/discus/messages/1/41542.html?1176254182

Hope you are doing well!



Black beer

A ProMash Recipe Report

Recipe Specifics


Batch Size (Gal): 11.50 Wort Size (Gal): 11.50

Total Grain (Lbs): 20.00

Anticipated OG: 1.048 Plato: 11.93

Anticipated SRM: 29.9

Anticipated IBU: 28.0

Brewhouse Efficiency: 75 %

Wort Boil Time: 100 Minutes


% Amount Name Origin Potential SRM


70.0 14.00 lbs. Pilsener Germany 1.038 2

15.0 3.00 lbs. Castle Munich Belgium 1.037 5

10.0 2.00 lbs. Carafa Germany 1.030 425

5.0 1.00 lbs. CaraRed Germany 1.034 20

Potential represented as SG per pound per gallon.


Amount Name Form Alpha IBU Boil Time


1.00 oz. Magnum Whole 13.10 21.5 60 min.

2.00 oz. Hallertau Hersbrucker Whole 4.00 6.5 15 min.



04/10/07 10:00 PM  
Re: cold-steeping carafa
Thanks Matt, every day is a little better. Question, why would you cold steep Munich malt? Dark grains can be treated this way if you want to leave behind compounds that can contribute to bitterness and/or astringency. I can't see this principle working on a malt like Munich though. I for one can say that I doubt I will ever make a very dark beer again that does not use cold steeped grains.

One aspect of process worth mentioning, "cold" here means not hot, but not necessarily cold as in refridgerated. It happens over time at room temperature. And you never squeeze the grains, you just take the fluid that runs off come time to strain the grain. Seems wasteful but I like the results.

matt dinges
04/11/07 12:05 AM  
Re: cold-steeping carafa
I don't know why you would want to steep munich malt, but the article that was around at the time suggested it. I can't find that article anymore, however. I think I was still doing extract brewing at the time and maybe this was suggested for extract brewers?? I really can't remember but I thought it was either Fix or the Briess lady who wrote it. Somebody who should know. I don't see any reason for it at all.

A couple of questions for you:

Do you include the grains in your sparge or do you strain them and add only the liquid to your mash when its done?

Do you find you need to use more dark grains with the cold steep than you did when you mashed them the regular way?

Thanks. Glad to hear you are recovering well. Is beer an option for you?



matt dinges
04/11/07 12:17 AM  
Re: cold-steeping carafa
I haven't had any luck finding the article, but it appears it was Fix who promoted cold-steeping of Munich. The brews & views archives are gone from that long ago, but I'm sure that is the discussion that brought this to my attention as a young brewer. I think that was the first batch of beer I had to dump!


You can read that link below:

George Fix on Cold Steeping

Question to Dr. Fix:

>On the Brews & Views discussion board a couple months ago, someone mentioned a talk you gave regarding cold steeping of malts like Munich. I would very much appreciate it if you would elaborate on this technique. How do you do it, what does it do for the brew, what malts are good candidates for this technique.

Dr. Fix:

The talk was in the NCHF at Napa in October. Those folks on the left coast really know how to do a beer festival! The cold steeping procedure was designed to maximize the extraction of desirable melanoidins, and at the same time minimize the extraction of undesirable ones. The former are simple compounds which yield a fine malt taste. The undesirable ones come from more complicated structures. Polymers with sulfur compounds tend to have malt/vegetable tones. Others yield cloying tones, which to my palate have an under fermented character. The highest level melanoidins can even have burnt characteristics. The cold steeping procedure was developed by Mary Ann Gruber of Briess. My version goes as follows.

(i) One gallon of water per 3-4 lbs. of grains to be steeped is brought to a boil and held there for 5 mins.

(ii) The water is cooled down to ambient, and the cracked grains are added.

(iii) This mixture is left for 12-16 hrs. at ambient temperatures, and then added to the brew kettle for the last 15-20 mins. of the boil.

Mary Ann has had good results by adding the steeped grains directly to the fermenter without boiling, however I have not tried that variation of the procedure.

The upside of cold steeping is that it works. The downside is that it is very inefficient both with respect to extract and color. In my setup I am using 2-3 times the malt that would normally be used. As a consequence I have been using it for "adjunct malts" such as black and crystal. I also am very happy with the use of Munich malts with this process when they are used as secondary malts.

04/11/07 07:17 AM  
Re: cold-steeping carafa
I usually cold steep black patent - it seems (to my taste) to get overly harsh easily in the mash. Roasted Barley sometimes as well.

CarafaIII is my dark malt of choice for coloring - you get a lot of color without any bite (although imo, a stout or porter needs some rb/bp for flavor) - perfect for a schwartz & works w/o cold steeping.

I've got a schwartz lagering now, and use the Sinimar extract (produced by steeping carara then reducing to a syrup) for the first time. Although it could be a little darker, it's a nice alternative.

Return to Forum

Post a Reply
Your Name:
Message Body:



Around Bruges in 80 Beers: 2nd Edition

Around London in 80 Beers

Around Brussels in 80 Beers

Babblebelt contributors in attendance: