| Grain FAQs |
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What are "specialty" grains and how do
they differ from other types of grain? |
| Specialty grains are added to
impart specific and desirable character to a beer. Color, malt
sweetness, and aroma are but a few of the characteristics, which
can be controlled and "dialed in" to suit the individuals taste
for a specific style of beer. Specialty grains differ from grains
used as foundation or base malt in that they do not produce an
appreciable quantity of fermentable sugars. What they do produce
is a dextrinous, unfermentable sugar that directly contributes to
the body of the beer. |
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How are specialty grains utilized? |
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For the extract brewer they will be used in proportions generally
not exceeding a pound or two for a five-gallon batch. The grains
are first crushed in a mill from your local homebrew supply shop
or if done at home with a rolling pin or mill if you have acquired
one. The idea is not to over crush the grains. You want to crack
open the husks of the grain only. If the grain is over milled the
pulverized husk can find its way into the boiling liquid and
impart astringent or grainy flavors to the finished product. If
properly milled, with the husks more or less in tact, they will
help to form a natural filter bed-especially important if
all-grain brewing is employed. For the extract brewer, once
milled, the grains are collected in a steeping bag and cinched
shut so they will not disperse into the liquid. This is
essentially a large "tea bag" and as such is steeped in the water.
The steeping bag of grains is added to the water when the water is
still cold, heat is then applied and the temperature is raised to
155 F. Once at this temperature it is maintained and the grains
are steeped for 10-20 minutes (10 minutes if you're pressed for
time). The grain is then removed and the liquid is brought to a
boil. It is very important that the grain is not boiled. To do so
can impart astringent flavors in the finished product. When
removing the grain bag from the liquid, only a gentle squeeze is
necessary, it is a good idea to resist the temptation to squeeze
every last drop from the bag. Doing this may seem logical but it
can introduce tannins from the husk of the grain to your liquid in
quantities sufficient to impart harsh or astringent flavors to
your beer. Better to let it drain out of its own accord than to
risk it. The grain is then discarded. |
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How long will specialty grains keep? |
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When crushed grains are exposed to open-air oxidation will occur. This will
diminish, over time, the original aromatic and flavor character of the
grains. Crushed grains are best used within two weeks of crushing and are
better stored in a tightly sealed container to minimize oxidation. |
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