Grains in extract Brews

[Cleay]

I brew both extract and all grain; so I can do a full wort boil for extract brews. When I add some grains to my extract brews in the begining for color & head retention is it better use all the water or should I use less (like in a mash)? Thank you for all your help.

[Bugeater]

Well, this question calls for the infamous Chris White response, "it depends."

Some grains require mashing, some don't. If they don't require mashing, it doesn't really matter how much water you use. If they do, don't go much over 1.5 qt/lb. It wouldn't hurt to do it this way anyway. You might get a little extra conversion, plus if your grain bag breaks, it's easier to strain out the grain with that small volume.

Wayne
Bugeater Brewing Company

[Cleay]

Thank you for your help in both Q's

[dirt1016]

That is interesting:

I was always told that unless you are doing a full boil it is almost pointless to put in grain with an extract with the thinking that more water would allow for more obsorbtion of flavor/color from the grain.

[bub]

that is true Dirt, unless the grain you are using is a convertable grain... if it is just crystal and "color" grains the more water the better, but if you are trying to convert the starches the ratio is better due to the fact that you are not "watering down" the enzymes.
BUB

[dirt1016]

I am only an extract brewer so far and all my batches I put in grains for steeping. I just moved up to doing full boils. I am now wondering what if any of my grains are convertables. Is there a rule of thumb?

[Lufah]

Take a look here....

http://www.howtobrew.com/section2/chapter12-1.html


Travis

[dirt1016]

Sweet, thanks!!