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Tips & Tricks
Handling Extract Recipes With Steeped Grains
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Tips & Tricks
Handling Extract Recipes With Steeped Grains
| A common question from extract brewers is regarding the proper use and
designation of steeped grains in their recipe. When you steep grains, you are actually performing a "mini-mash" of sorts, albeit a much less efficient one that traditional full mashing techniques. Therefore, to properly account for steeped grains in a ProMash extract recipe, you must designate the recipe type as a "Partial Mash". |
| Step 1: Change the recipe Type to "Partial Mash". |
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| Next you must change the efficiency rating to properly reflect the efficiency of steeping grains (how much sugar will be collected). While your specific rating may vary, a good average number for steeped grains is about 30%. |
| Step 2: Change the efficiency rating to properly reflect steeped grain values: |
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| And that's it. You are now set-up to properly account for steeped grains in
your extract recipes. Note that should you find slight differences in the
predicted gravity and final gravity (given the volumes collected are also
the same as the targeted volume) then try adjusting the efficiency rating
to find a closer match. It is likely that your specific methods will have a
different efficiency number than the one we recommend, but you will need to do
a couple of batches before really knowing. Once you have found the correct
number you will be set for future recipes. NOTE: Please note that changing the efficiency rating will NOT change the predicted gravities from pure extract and/or sugar entries, as these entries will always yield 100% of the potential gravity. |
| A Partial Mash Recipe: (Extract with steeped grains in this example. Garetz Method for Hop IBU's used): |
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| For more specific information please consult your ProMash Help system. |
