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Main
Date: 22 Nov 2006 22:13:10
From: Deacon Bluez
Subject: Steeping Temp
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I am going to brew a porter this weekend using a partial grain recipe. I
have stepped up both the grain bill and the malt extract to make a bigger
beer. My question is most of the partial grain recipes that I have seen for
porter call for the grain to be steeped for 30 minutes at temps that have
ranged from 152 degrees all the way to 165 degrees. What would be the
recommended temp from the more experienced brewers.
--
Deacon
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Date: 23 Nov 2006 04:36:05
From: MarkMc
Subject: Re: Steeping Temp
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Hi Deacon
I've only ever done AG brewing, but my understanding is with
extract+grains is that as long as the grains don't need mashing, the
temperature isn't critical.
You'll need to avoid boiling water to avoid extracting tannins from the
grain husks, but the range you mention should be fine for sugar
extraction - shoot for somewhere around 155F and you'll be fine.
The temperature is important when mashing grains (not steeping) because
the enzymes that convert the starch in the grains to sugars can only
operate effectively in a narrow temperature range. AFAIK yeast can't
ferment starch.
Grains such as crystal don't need to be mashed (enymatically convert
starch to sugar) - that already happened at the maltsters - that's what
crystal malt is. We just need to make the sugar in the crystal malt
soluble in the water to extract it, and wamer water is better than cold
for that.
Cheers,
Mark
Deacon Bluez wrote:
> I am going to brew a porter this weekend using a partial grain recipe. I
> have stepped up both the grain bill and the malt extract to make a bigger
> beer. My question is most of the partial grain recipes that I have seen for
> porter call for the grain to be steeped for 30 minutes at temps that have
> ranged from 152 degrees all the way to 165 degrees. What would be the
> recommended temp from the more experienced brewers.
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Date: 23 Nov 2006 11:57:34
From: David M. Taylor
Subject: Re: Steeping Temp
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"Deacon Bluez" <deaconbluez@sti.net > wrote in message
news:eJ6dnYiEx9T4pvjYnZ2dnUVZ_qKdnZ2d@sti.net...
>I am going to brew a porter this weekend using a partial grain recipe. I
> have stepped up both the grain bill and the malt extract to make a bigger
> beer. My question is most of the partial grain recipes that I have seen
> for
> porter call for the grain to be steeped for 30 minutes at temps that have
> ranged from 152 degrees all the way to 165 degrees. What would be the
> recommended temp from the more experienced brewers.
If you're adding extract, I would say to do your partial mash at about 148 F
for at least 30 minutes. Be sure to use some 2-row malt to provide enzymes
for the mash. The lower mash temperature will improve fermentability, which
is important since I know often times extract brews end at a final gravity
that is quite high. Now, I should mention that I'm not really a partial
mash expert, but if I were to do what you propose, then that is how I would
personally handle it.
--
Dave
"Fill your cup with whatever bitter brew you're drinking." -- Brad Paisley
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Date: 28 Nov 2006 21:55:17
From: John 'Shaggy' Kolesar
Subject: Re: Steeping Temp
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On Wed, 22 Nov 2006 22:13:10 -0800, <deaconbluez@sti.net > wrote:
> I am going to brew a porter this weekend using a partial grain recipe. I
> have stepped up both the grain bill and the malt extract to make a bigger
> beer. My question is most of the partial grain recipes that I have seen for
> porter call for the grain to be steeped for 30 minutes at temps that have
> ranged from 152 degrees all the way to 165 degrees. What would be the
> recommended temp from the more experienced brewers.
It depends on what grains you're talking about. When you say "partial
grain" are you talking about steepable grains, or do you really mean
"partial mash"?
If the grains just need to be steeped, then the temp doesn't matter
very much as long as it's not too high (165F is probably a good upper limit).
If the grains need to be mashed, then the temp becomes a lot more critical.
John.
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