Rinsing the Grains to Brew Beer for Home Brewing Beginners

Video Transcript

"Welcome back! This begins the next segment. I’m JB with Austin Home Brew Supply. We’re just finishing up the first step in making an extract beer, and that is to steep the grains. I used two and a half gallons of tap water, and I added my grain bill. In this particular recipe, my optimum parallel recipe, it included two roll malted barley, crystal 60, which is actually the same malt here that we talked about a little bit earlier. It kind of has a little bit of a caramelized flavor. Also, the carapils. Carapils are known as the dextrin malt. Dextrin malt is going to give us some body. Carapils is also the same basic thing as a malted dextrin that they use to make root beer nice, rich, and creamy. We’ve just steeped these three different grains in the grain bag for 15 minutes at 150 degrees. Now, we’re going to take it out. We’re going to let them drain, and make sure that you don’t squeeze them at this point. Grains have tannins in them just like red wine or coffee. Actually, black tea, if you have drank a lot of black tea, you’ll notice that tannic quality makes your tongue dry tasting. It’s the same thing like Cabernet Sauvignon. If I squeeze this bag, it really has a tendency to drag a lot of tannins out there. I don’t mess with that, I just let it naturally drain out. Still got a little bit to go and all right. Just put that aside, done with that If you were to be using your nylon grain bag at this step, you could come back later and rinse the site and reuse it. Alright, now we’re going to crank the heat back up, and we’re going to get it to boiling. So I’m just cranking the heat back on. That will end this segment. We’re going to just let this come to boiling and we’ll pick back up here in just a minute. "