Handling Steeped/Sparge Grains in BeerSmith This accomplishes the same effect as separately steeping the dark grains, but is much simpler to do on brew day. Later, in a newer article, I covered a simpler method for reducing harshness which involves simply adding your dark grains to the top of the mash tun at the end of the mash and leaving them in there during the sparging stage. Depending on the style of beer, this can be a great technique. By separating the dark grains in a tea steeped for a much shorter time you can reduce these off flavors. Much like percolating coffee too long, mashing dark grains for an extended period can result in harsher roast flavors. The idea being that you could separately steep your dark grains into a tea and incorporate them into the wort before boiling. Steeping/Sparging vs Mashing Dark GrainsĪs I covered in this original article on the topic, all grain brewers can be well served by separately steeping their dark roasted grains for certain beer styles to minimize harsh, tannic roast flavors. This week I take a look at how to incorporate separately steeped dark grains with BeerSmith, a technique often used to minimize burnt, harsh roast grain flavors in the finished beer.
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