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croc4
08-15-2003, 06:17 PM
Do the grains beeing steeped have any effect on the alcohol %?
or do they just add body to the beer?
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Fast_Eddy
08-15-2003, 06:34 PM
Specialty grains do contribute some fermentables.
croc4
08-15-2003, 06:38 PM
Thanks Eddy
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Tweek
08-17-2003, 11:31 AM
they can contribute fermentables, depending on how they are handled, but the amount they will contirbute is very little.
Fast_Eddy
08-18-2003, 12:05 PM
And a great deal depends on which specialty grain it is.
YamahaXS
08-18-2003, 01:42 PM
I find that my best beers use less than 1.5# of speciality grains.

I firmly believe that less is more.
Aleman
08-18-2003, 02:58 PM
One of my best efforts has had 100% grain. Sometimes....more is better.
Payson
08-18-2003, 03:39 PM
100% grain but not 100% speciality grain!
Fast_Eddy
08-18-2003, 03:41 PM
To further clarify - 100% base malt.
Aleman
08-18-2003, 03:45 PM
pale 2-Row
Crystal
Aromatic
Special B

See my recipe under Trappist Ale
Fast_Eddy
08-18-2003, 03:52 PM
Oh I see - you were talking about using specialty malts just not using adjuncts.

Actually some of my cleanest tasting beers have been just base malts(or < 3 oz of specialty grains for color) and hops. Best example is the wheat I just brewed - only 4.5 pils malt and 4 pounds wheat malt and like 1.5 oz bittering hops. It's scrumptious....