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I'm brewing my Irish red tomorrow, only this time, I'm cold steeping the roasted barley. Stupid me almost forgot to do this!
Time to grab some campden and get this going!
I have 5 ounces of the grain. I've been told to go with two quarts of water for a pound of grain... I'm thinking of just going with a quart here and calling it a day.
Any thoughts?
Posted 34 days ago.
The rule of thumb is 2 qt water to 1 lb grain. So in your case, 5 oz of grain would need 2.5 cups of water. Strain it, then add the liquid to the last 5 minutes of the boil.
Posted 34 days ago.
Thanks. I guess I was thinking that that's such a small amount of liquid... but I guess I don't need much to get that color, do I?
Posted 34 days ago.
Okay, this is going. For all the world, it smells a LOT like coffee.
Posted 34 days ago.
I cold steeped grains for a stout. It worked well, but I added to much liquid. I put in an extra few cups thinking it wouldnt be enough.
Strong aroma of coffee, tobacco, and chocolate. Came out lovely, though.
Posted 34 days ago.
I'm not very familiar with cold steeping.. I know it has an effect on mash pH, since your most acidic grains are no longer in the mash.. but is there a benefit as far as overall taste? or is it just easier to do?
Do you make an adjustment to the water that you are cold steeping in, or just account for the change in your mash water?
Posted 34 days ago.
Supposedly, it gives a smoother roastiness. Since I really just want color, not roast, from my roasted barley, I figured I'd try it.
I cut down slightly on my mash water to account for this.
Posted 34 days ago.
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