Grain Steeping

[Waywood]

I have been viewing various US sites and forums and commonly find reference to certain grains and adjuncts beeing 'steeped' in hot water for around forty minutes before being added to the boiler.

It seems to me that 'steeping' is a form of partial mash, but I aways thought malt grains or diatrastic malt were : needed to encourage starch / sugars from the other ingredients i.e. flaked maize, crushed wheat, rice etc.

I have limited access to ingredients and was thinking of using items such as crushed wheat and rice in some future brews as opposed to cane sugar.

Understanding a bit more about 'steeping' would be much appreciated.

 

[battwave]

I have been viewing various US sites and forums and commonly find reference to certain grains and adjuncts beeing 'steeped' in hot water for around forty minutes before being added to the boiler.

I'd be careful about adding grains to the boiler for fear of extracting tannins from the husks. Saying that the Geordie and Yeo kits I used to make 15 and 20 years ago included grain in the hops bag.

Maybe someone knows which grains can be boiled and which can't?

 

[luckyeddie]

I have been viewing various US sites and forums and commonly find reference to certain grains and adjuncts beeing 'steeped' in hot water for around forty minutes before being added to the boiler.

I'd be careful about adding grains to the boiler for fear of extracting tannins from the husks. Saying that the Geordie and Yeo kits I used to make 15 and 20 years ago included grain in the hops bag.

Maybe someone knows which grains can be boiled and which can't?

I think he probably means steeping the grains then adding the resultant liquor to the boiler, not the grains.

 

[battwave]

I think he probably means steeping the grains then adding the resultant liquor to the boiler, not the grains.

That makes sense LE. Still wondering about which grains will stand boiling?

 

[luckyeddie]

I think he probably means steeping the grains then adding the resultant liquor to the boiler, not the grains.

That makes sense LE. Still wondering about which grains will stand boiling?

Without extracting tannins, about none of them I would think.

 

[Waywood]

Steeping grains and then using the resultant liquor as the base for the boil is exactly what I meant. I guess to convert/ release the sugar from adjuncts crushed pale malt grains or diatrastic malt need to be present? If so how much is needed?

Thanks