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Date: 30 May 2006 16:04:05
From: Gerard Eberlein
Subject: steeping specialty grain times
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I know steeping needs to be under 170 F and preferred under 160 but what
about length of time? If I were to steep at 155 for say, 1 hour as apposed
to 30 mins would this also release tannins or is it only the temp and bag
squeezing that release tannins? Thanx in advance.
Gerard
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Date: 30 May 2006 20:27:29
From: John 'Shaggy' Kolesar
Subject: Re: steeping specialty grain times
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On Tue, 30 May 2006 16:04:05 -0400, <dormouse@charter.net > wrote:
> I know steeping needs to be under 170 F and preferred under 160 but what
> about length of time? If I were to steep at 155 for say, 1 hour as apposed
> to 30 mins would this also release tannins or is it only the temp and bag
> squeezing that release tannins? Thanx in advance.
I don't think time is too critical for steeping. I'll let it go for
around 30 minutes, but mostly because after that long I'm starting to get
impatient.
Tannin extraction should be more a factor of temp and pH level. The amount
of steeping grains is generally relatively small, so the amount of
astrincency you'll get if you do extract tannins from steeping grains isn't
going to be as bad as if you did it in an all grain batch. However, keep
your temps in check and try to limit the amount of water you steep in. Using
1/2 gallon of water instead of 5 gallons of water for the steep is probably a
good idea. The more water you use for steeping, the more difficult it will
be for the grains to naturally lower the pH.
Generally I'll use a seperate saucepan for steeping grains in before adding
the wort from that to my main batch. The only time I've really had tannin
problems with steeping grains is when I get overly aggressive with rinsing
them afterwards.
John.
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Date: 30 May 2006 17:26:31
From: Gerard Eberlein
Subject: Re: steeping specialty grain times
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I use about 3/4 of a gallon of water per LB.to steep with. I know the usual
is a 1 quart to 3 quarts per LB. of grain...the stainless pan I use is very
wide so for most recipes I do which are about 2lbs. grain I use 1 and 1/2
gallons and pour an additional 1/2 gallon same temp over the bags after
steeping. Was just wondering if longer steep can = stronger flavour or if
I'm playing with fire doing so.
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Date: 31 May 2006 02:46:22
From: John 'Shaggy' Kolesar
Subject: Re: steeping specialty grain times
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On Tue, 30 May 2006 17:26:31 -0400, <dormouse@charter.net > wrote:
>
> I use about 3/4 of a gallon of water per LB.to steep with. I know the usual
> is a 1 quart to 3 quarts per LB. of grain...
That's the ratio for mashing. It should work fine for steeping too though.
> the stainless pan I use is very
> wide so for most recipes I do which are about 2lbs. grain I use 1 and 1/2
> gallons and pour an additional 1/2 gallon same temp over the bags after
> steeping. Was just wondering if longer steep can = stronger flavour or if
> I'm playing with fire doing so.
Well, "long enough" is what you aim for but I don't think there's any such
thing as "too long" except that your patience will run out. ;)
I don't think time makes a difference regarding tannin extraction.
John.
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