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Main
Date: 31 Oct 2006 02:13:59
From: Michael
Subject: steeping specialty grains
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When brewing from an extract recipe, is it better to steep the
specialty grains in an amount of water similar to what you'd use for
mashing (1.5 qt /lb) or place them in the total boil volume of water?
Thx.
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Date: 31 Oct 2006 06:15:37
From: Dick Adams
Subject: Re: steeping specialty grains
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Michael <415Yeardly@nospam.net > wrote:
> When brewing from an extract recipe, is it better to steep the
> specialty grains in an amount of water similar to what you'd
> use for mashing (1.5 qt /lb) or place them in the total boil
> volume of water?
Use the mashing volume for steeping and rinsing - and no
squeezing the bag. You may find the following URL helpful:
http://www.howtobrew.com/section2/chapter12-4-1.html
Dick
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Date: 30 Oct 2006 20:33:18
From:
Subject: Re: steeping specialty grains
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Michael wrote:
> When brewing from an extract recipe, is it better to steep the
> specialty grains in an amount of water similar to what you'd use for
> mashing (1.5 qt /lb) or place them in the total boil volume of water?
>
>
> Thx.
I just plop my grain bag in the full boil volume of water and kill the
burner when the water hits about 155-160. After the steep I pull out
the bag and fire the burner again. Resist the urge to dunk the grain
bag repeatedly like a tea bag or squeeze it to get every bit of flavor
out because you run the risk of getting tannins that can (will) make it
astringent. Specialty grains are cheap and bad beer sucks. If you
want more flavor from them in the future use more grain, don't go the
stingy route. The reason for full volume is that you are steeping, so
you don't need to worry about enzyme density and conversion. Just get
as much water in touch with the grain for the best extraction.
Bryan
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Date: 30 Oct 2006 23:00:04
From: Gerard Eberlein
Subject: Re: steeping specialty grains
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"Michael" <415Yeardly@nospam.net > wrote in message
news:1vbdk2p90d7ors1uo45t2c047n2v4ig4lj@4ax.com...
> When brewing from an extract recipe, is it better to steep the
> specialty grains in an amount of water similar to what you'd use for
> mashing (1.5 qt /lb) or place them in the total boil volume of water?
>
>
> Thx.
Same as mashing temp and 1.5 qts. per lb is about right for 30 minute steep
150-160F. Rinse grain with half the volume of water used to steep heated to
about 160-165F and don't squeeze the grain bag....risk of tannins if you do.
Gerard
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Date: 31 Oct 2006 16:41:43
From: John 'Shaggy' Kolesar
Subject: Re: steeping specialty grains
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On Tue, 31 2006 02:13:59 GMT, <415Yeardly@nospam.net > wrote:
> When brewing from an extract recipe, is it better to steep the
> specialty grains in an amount of water similar to what you'd use for
> mashing (1.5 qt /lb) or place them in the total boil volume of water?
For steeping I don't think it makes much difference.
John.
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Date: 31 Oct 2006 10:29:50
From: Mark R
Subject: Re: steeping specialty grains
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"Michael" <415Yeardly@nospam.net > wrote in message
news:1vbdk2p90d7ors1uo45t2c047n2v4ig4lj@4ax.com...
> When brewing from an extract recipe, is it better to steep the
> specialty grains in an amount of water similar to what you'd use for
> mashing (1.5 qt /lb) or place them in the total boil volume of water?
>
If you use mash quantities it would be good practice for the future when you
might want to go to a mini-mash where you've added several pounds of 2 row
to your specialty grains. You can rinse (sparge) with the same amount as
long as the temp is below 165. However if you only intend specialty grains
that need no conversion there is really nothing wrong with steeping in a
full boil quantity at 155. Everyone always says don't squeeze the grains and
I don't squeeze them hard but I do snug up the bag a little and haven't had
any problems yet, your choice.
Mark R
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Date: 01 Nov 2006 09:08:59
From: Denny Conn
Subject: Re: steeping specialty grains
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Michael wrote:
>
> When brewing from an extract recipe, is it better to steep the
> specialty grains in an amount of water similar to what you'd use for
> mashing (1.5 qt /lb) or place them in the total boil volume of water?
Yeah, keep it around mash ratio, at least under 2 qt./lb. of grain. The
grain can lower the pH of the water to help make sure you don't extract
tannins, but if you use too much water the grain doesn't have enough
buffering to compensate. It may be a small risk of tannins, but when
it's so easy to be sure, you might as well.
---------- >Denny
--
Life begins at 60...1.060, that is.
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