Cold Steeping Dark Roasted Grains

 After doing some research on this I have come up with a solution to the mess of doing it. Yea, a big mess. The first time I did this a few years ago it worked fine. On November 1st, all I got was a huge mess. The next morning when I brought it out of the fridge it was kind of solid. Like a choc cake. Hardly any extract. I added wort because I didn't want to water down my recipe. Next time I am making it in advance, like a week.

1, Mill the grains and put them in the bigger pot from the beer room. 

2. Add RO water right to the top and toss in the fridge over night.

3. Use your clear one gallon jug.

4. Strain the extract to a pot. Sparge a bit if needed. Do not over sparge.

5. Heat the extract to 150F on the stove.

6. Add the extract to the sanitized gallon jug. Cool it in the sink first.

7. This will keep in the fridge for a month. You will not be doing this a month ahead though.

8. Figure out the amount of extract you have incase you need to adjust your boil volume. It should not 

    matter a whole lot as it is concentrated and you should not have a lot. 1 or 2 L maybe.