Originally Posted by dougjones31
I would steep at 155 to 160 degrees for 30-60 mins depending on the style. Longer for darker beers. Be careful listening to others. Steeping is not the same thing as mashing and you want to keep your temps between 150 and 160 degrees so that you do not extract Tannins from the grain.
If you rinse the grains with 170 degree water then you are pushing the envelope as far as tannin extraction. I really do not see the reason to rinse with water that is hotter than the steep temp. Why risk extracting bitter tannins...............I rinse my grains with 158 degree water which is the same temp I steep at.
There's this guy. Goes by the name of Papazian. Methinks he'd disagree with you.
When I started brewing, I was doing extract w/ steeped grains. Papazian's extract recipes call for 170f water for 30 minutes. That's what I did. Same goes for sparging water. I never had any problems with tannins, and I think it would suffice to say that Charlie didn't either, or else he wouldn't have advised as such in his book. Maybe you've had problems, personally, with tannins @ 170f, but I don't think that that's common. From what I understand, you have to go up another 10 degrees at least to have any problems with tannin extraction.
What I do know is that 170f is
hot enough to shut down the enzymes, so sugar conversion will be minimal---that's why it's called steeping, because it's not mashing. Lastly, I think the reason why Papazian recommends 170f is because it extracts more color and flavor in a shorter period of time than 158f water does.