Malt Sensory: Hot Steep Method

The Hot Steep Method is a great way to gain a better understanding of a malt’s flavor. While a malt’s hot steep flavors will not translate 100% into the finished beer's flavor, the hot steep method is superior to other methods, such as chewing the grains. Below you’ll find a list of materials needed and the process. It can look overwhelming at first, but I promise it isn’t. I’ve put a few hot steep suggestions at the end of the post to inspire you.

After you get the hang of the process (it’s easy once you try it!), the process for completing a hot steep should take about an hour. But! Keep in mind that most of that time is letting the steep sit and then waiting for the sample to finish filtering, so you’re not busy for an entire hour with the hot steep. While the filtration time will vary based on the grist, you can collect about 300 mL of wort in about 30-45 minutes.

MATERIALS NEEDED:

• 24 oz. insulated Thermos

• Thermometer

• Heating apparatus capable of heating water to 149 °F/65 °C (e.g. electric water kettle)

• Short stem plastic funnel, 16 cm or smaller

• Fluted filter 32 cm in diameter (or cone filter)

• Electric grinder

• 600 mL glass jar

• 500 mL graduated cylinder

• Scale capable of weighing 50 g

• Distilled water or water used for brewing

PROCESS:

• Weigh out approximately 50 g of malt and place it into the electric grinder

  • For base malt steeps, use 50 g

  • For caramel and roasted malt steeps, use 25 g specialty malt and 25 g base malt

    • Alternatively, use an inclusion rate that is the same as the recipe inclusion rate

• Close the grinder lid and grind for approximately 10 seconds or until a coarse flour forms

• Place malt flour into the Thermos and add 400 mL of 149 °F/65 °C of distilled water

• Cap the Thermos and shake vigorously for 20 seconds

• Let mixture sit for 15 minutes

  • While the mixture is sitting, set up the next steps:

    • Place funnel into glass jar

    • Place cone filter in funnel

    • Lightly spray the filter with distilled water to minimize aroma contribution

• After 15 minutes has elapsed, vigorously swirl the Thermos for 20 seconds to bring particles back into solution

• Uncap and quickly pour the mash liquid into the filter - doing so creates a grain bed better capable of filtering and clarifying

• Collect and pour the first 100 mL of filtrate back into the Thermos, swirl the Thermos to collect any remaining grist, and then gently repour back into the filter

• Allow the wort to filter to completion

• Evaluate the samples within 4 hours of filtration.

HOT STEEP SUGGESTIONS:

Below are a few suggestions for hot steeps you may want to try to learn more about the flavor contributed by malts and grains.

• Comparisons:

  • Base malt, caramel malt, and roasted malt

  • Similar malts from different maltsters, such as pale malts

  • Similar malts from different regions or countries, such as comparing Belgian Pilsner malt to German Pils malt

  • Caramel malts, such as Crystals 20, 60, and 120

  • Caramel malts to roasted malts

• Recipe development

  • New or novel ingredient

  • Flavor matching

  • Determining grist