For my extract brews I've been looking into steeping some crystal and caramel malts. I understand that you should only leave them in for about 30 mins at about 70 deg. C.
What I can't seem to find is a calculation or general rule I can use to work out how much grain I should be using.
I assume there are lots of factors to take into account such as batch size, type of grain, other grains being used, intended flavour, time steeped etc.
Not looking for anything too scientific just a general rule to know how much of which grain to steep per batch size?
steeping grain
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jimp2003
Re: steeping grain
If you are copying an all grain recipe you just replace the base malt with the equivalent value (not weight) of malt extract and the amounts of the steeping grains are kept as per the all grain recipe.
If you are making up a recipe from scratch you will need to get a feel for how much of the character (colour, sweetness, roastiness etc) of the steeping grains you want in the final beer. In the early days its probably best to look at tried and tested recipes to get the hang of things. If you are feeling bold and want to start from scratch then there is a good guide HERE showing the range of grains, whether they need to be mashed and the maximum percentage you should use in a batch.
Cheers!
Jim
If you are making up a recipe from scratch you will need to get a feel for how much of the character (colour, sweetness, roastiness etc) of the steeping grains you want in the final beer. In the early days its probably best to look at tried and tested recipes to get the hang of things. If you are feeling bold and want to start from scratch then there is a good guide HERE showing the range of grains, whether they need to be mashed and the maximum percentage you should use in a batch.
Cheers!
Jim