Batch Sparge Dark Grain Question

[gotsumbeers]

Captain Carrot,
Do you steep all of your dark grains or just a portion?

[Dirk McLargeHuge]

I thought about using some sort of dehusked raost grain, but I have the roast barley on hand. I also have this dream of making a proper stout of just roast barley and base malt. I'm close.

I've been cold steeping my dark grains the day before brew day. Gordon Strong recomends steeping @ 2qts water per pound of malt. His steeping methods are on page 45 of Brewing Better Beer. I added the steeping extract at the end of the boil to minimize astringency. Ideally to add color only you would use Briess's Midnight Wheat or Prinze malts. Dehusked carafe would be good too. You should be fine using the roasted you already have.
Good luck!

I seriously need to read that book. I have it but got it the same time I got yeast, and put them aside to read later. I've been hearing some great techniques from it.

+1 on the carafe, BTW

[ziggy]

Yes, I have ground up 2 ounces of dehusked carafa 2 to deepen the color of an alt beer that I made one time. If you're really dead set on making a stout with roasted barley only and you've got the flavor just right I wouldnt worry about the color.

[captain carrot]

Captain Carrot,
Do you steep all of your dark grains or just a portion?

All of them. Black and roasted barleys (wheats).
I brewed a black IPA with midnight wheat and it turned out real smooth.

+1 Dirk. BBB has a lot of jems written in plain English for simpletons like me to understand.
I need to finish reading it myself. I have a big backlog of homebrew reading to do.
The books and magazines just come out too fast.

[gotsumbeers]

Yes, I have ground up 2 ounces of dehusked carafa 2 to deepen the color of an alt beer that I made one time. If you're really dead set on making a stout with roasted barley only and you've got the flavor just right I wouldnt worry about the color.

I like the challenge. I and everyone else really likes the beer. I have entered it in a couple of competitions and the only negative feedback is the color.

Thanks for all the replies. I think I'll try ziggy's method first.

Captain Carrot, do you account for the roast grain at all in your calculations for OG?

[captain carrot]

Captain Carrot, do you account for the roast grain at all in your calculations for OG?

According to Gordon Strong the extract potential is the same when cold steeping so yes.
The only challenge is to collect a little less wort in the beginning to account for the
dark grain liquoir which I add at the end of the boil. I don't use any software to calculate
anything if that's what you were asking. I just guesstimate the volumes.

[gotsumbeers]

Great, thanks for all the info. Not sure which way I'll go but I appreciate the help.

[lylo]

Total noob to the forum but a long time BN archive lurker.I am a great fan of JZ's brewing Classic Styles.He always has steeping grains in his recipe but doesn't say clearly that he steeps the for his AG recipes as well as the extract recipes.I is a simple enough procedure for me and would like to do it as the Pope would!