Spike Brewing 12.5 Conical Fermenter Giveaway!

Home Brew Forums > Home Brewing Beer > General Techniques > The Elusive 155 degrees.....

Reply
 
LinkBack Thread Tools
Old 12-29-2009, 05:58 AM   #1
Sediment
Feedback Score: 0 reviews
Recipes 
 
Join Date: Feb 2009
Posts: 22
Default The Elusive 155 degrees.....

I have been extract brewing since now for about 8 months. Some of the recipes I have been doing have been asking me to steep the grains at 155 degrees for 30 minutes. I have an electric stove top, and obtaining this temperature has been impossible. It usually just shoots right past it.

I've brewed 60 gallons of beer this year and they have basically all been great tasting without worrying about this step.

Am I missing something vital here? Or is it just RDWHAHB? I understand (sort of) with partial mash recipes the need for keeping things at 155 degrees, but these are extract recipes that are using the grains to augment the wort. I've just been dumping the grains in a couple of gallons of cold water, and bringing the thing to a boil which is usually about 30 minutes anyway. Thoughts?

__________________
Sediment is offline
 
Reply With Quote Quick reply to this message
Old 12-29-2009, 06:00 AM   #2
MBasile
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jun 2009
Location: Sunnyvale, CA (NorCal)
Posts: 1,511
Liked 7 Times on 7 Posts
Likes Given: 2

Default

Since steeping grains doesn't extract much sugar, just flavors, I don't think exact temperature is vital.

__________________

Up next: beer
Fermenting: beer
Conditioning: and more beer

Total gallons in 2012: 10

MBasile is offline
 
Reply With Quote Quick reply to this message
Old 12-29-2009, 06:03 AM   #3
JoeJones
Feedback Score: 0 reviews
Recipes 
 
Join Date: Dec 2009
Location: Columbus, OH
Posts: 32
Liked 1 Times on 1 Posts

Default

I think you still might get astringency problems if you let it get above 170 for too long while the grains are in the water.

__________________
JoeJones is offline
 
Reply With Quote Quick reply to this message
Old 12-29-2009, 06:09 AM   #4
MBasile
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jun 2009
Location: Sunnyvale, CA (NorCal)
Posts: 1,511
Liked 7 Times on 7 Posts
Likes Given: 2

Default

Quote:
Originally Posted by JoeJones View Post
I think you still might get astringency problems if you let it get above 170 for too long while the grains are in the water.
Well yeah, by "exact" I meant within a few degrees. 170+ probably wouldn't be great.
__________________

Up next: beer
Fermenting: beer
Conditioning: and more beer

Total gallons in 2012: 10

MBasile is offline
 
Reply With Quote Quick reply to this message
Old 12-29-2009, 06:33 AM   #5
JoeJones
Feedback Score: 0 reviews
Recipes 
 
Join Date: Dec 2009
Location: Columbus, OH
Posts: 32
Liked 1 Times on 1 Posts

Default

Right. Sediment said that he's putting the grains in and then bringing up to a boil, so I'm assuming that the grains are in there the whole time until it starts boiling.

Sediment - I find that if I turn the power off right as it hits about 165 and keep the lid on, I may have to turn the power back on again once during the half hour, but it stays in the 155-165 range pretty well.

__________________
JoeJones is offline
 
Reply With Quote Quick reply to this message
Old 12-29-2009, 06:57 AM   #6
slouch
Feedback Score: 0 reviews
Recipes 
 
Join Date: Nov 2009
Location: USA
Posts: 138
Default

Quote:
Originally Posted by Sediment View Post
I have been extract brewing since now for about 8 months. Some of the recipes I have been doing have been asking me to steep the grains at 155 degrees for 30 minutes. I have an electric stove top, and obtaining this temperature has been impossible. It usually just shoots right past it.

I've brewed 60 gallons of beer this year and they have basically all been great tasting without worrying about this step.

Am I missing something vital here? Or is it just RDWHAHB? I understand (sort of) with partial mash recipes the need for keeping things at 155 degrees, but these are extract recipes that are using the grains to augment the wort. I've just been dumping the grains in a couple of gallons of cold water, and bringing the thing to a boil which is usually about 30 minutes anyway. Thoughts?
When I started brewing, I would attempt to steep as best I could, and then boil the rest of the grain right in the wort.

I thought my beer tasted good, and was happy to drink it. I didn't really appreciate the subtlety of how this altered the flavor till later. I would just do the best you can. The more you brew the better your beer will get and the process will work itself out.
__________________

Secondary - Imperial Stout
Secondary - Pilsner
Secondary - Bourbon Stout
Secondary - Mead
Bottling - Pilsner
Bottling - Viking Sky
Bottling - Root beer
Drinking - Pucker Butt, Tomahawk, Thor's Hammer
Cellar - 2004 Clover Mead, 2009 Blackberry Mead, Blonde Biasa, Kaptin Kölsh

slouch is offline
 
Reply With Quote Quick reply to this message
Old 12-29-2009, 04:08 PM   #7
Troubs
Feedback Score: 0 reviews
Recipes 
 
Join Date: Dec 2008
Location: Woonsocket RI
Posts: 241
Liked 1 Times on 1 Posts

Default

If i steep on my electric stove I get the temp up to 160ish then I take it off the the hot burner. If I leave in on there, the temp will shoot right past where I want it because the element stays hot. Try taking it off the burner when you reach your temp

__________________

Frank Sinatra - “I feel sorry for people who don't drink. When they wake up in the morning, that's as good as they're going to feel all day.”

Troubs is offline
 
Reply With Quote Quick reply to this message
Old 12-29-2009, 05:06 PM   #8
Bobby_M
Vendor and Brewer
HBT_SPONSOR.png
Vendor Ads 
Feedback Score: 2 reviews
 
Bobby_M's Avatar
Recipes 
 
Join Date: Aug 2006
Location: Whitehouse Station, NJ
Posts: 21,895
Liked 937 Times on 623 Posts
Likes Given: 28

Default

Steeping in anything between 100-160F will extract the color and flavor. It's when you mash that it matters. Please don't boil your grain.

__________________
BrewHardware.com
Sightglass, Refractometer, Ball Valve, Weldless bulkhead, Thermometer, Decals, Stainless Steel Fittings, Compression Fittings, Camlock Quick Disconnects, Scale, RIMS tube, Plate Chiller, Chugger Pump, Super Clear Silicone Tubing, and more!

New Stuff?
Bobby_M is offline
 
Reply With Quote Quick reply to this message
Old 12-29-2009, 05:25 PM   #9
Banjoman76
Feedback Score: 0 reviews
Recipes 
 
Join Date: Sep 2009
Location: Owosso MI
Posts: 159
Liked 3 Times on 3 Posts
Likes Given: 10

Default

Do you have a 12 cup coffee maker ?

I found out that my coffee pot heats to approximately 160 degrees and I use this to steep my specialty grains and another hastily heated pot of water to sparge them after 20-30 minutes.

I hope this technique helps you.

__________________
Banjoman76 is offline
 
Reply With Quote Quick reply to this message
Old 12-29-2009, 08:34 PM   #10
slouch
Feedback Score: 0 reviews
Recipes 
 
Join Date: Nov 2009
Location: USA
Posts: 138
Default

Quote:
Originally Posted by Banjoman76 View Post
Do you have a 12 cup coffee maker ?

I found out that my coffee pot heats to approximately 160 degrees and I use this to steep my specialty grains and another hastily heated pot of water to sparge them after 20-30 minutes.

I hope this technique helps you.
Another handy brewing tool is the discarded rice cooker. Rice cookers usually keep rice warm at 150-155F. Great for mini-mashes or steeping.
__________________

Secondary - Imperial Stout
Secondary - Pilsner
Secondary - Bourbon Stout
Secondary - Mead
Bottling - Pilsner
Bottling - Viking Sky
Bottling - Root beer
Drinking - Pucker Butt, Tomahawk, Thor's Hammer
Cellar - 2004 Clover Mead, 2009 Blackberry Mead, Blonde Biasa, Kaptin Kölsh

slouch is offline
 
Reply With Quote Quick reply to this message
Reply


Quick Reply
Message:
Options
Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
Pyramid Apricot... An Elusive Clone? Chriso Recipes/Ingredients 34 03-04-2012 10:02 PM
another elusive keezer part Elfmaze DIY Projects 1 10-14-2009 01:33 AM
elusive wyeast strain Nickhouse80 Recipes/Ingredients 3 07-09-2009 01:15 AM
Elusive Aroma... BrewVA General Techniques 6 07-24-2006 02:46 AM