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Home Brew Forums > Home Brewing Beer > Extract Brewing > BYO's Method of Steeping Grains

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Old 10-01-2010, 02:51 AM   #11
RugenBrau
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+1 with Yoop...but I leave 165 as my limit

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Old 10-01-2010, 10:26 PM   #12
jgarretson
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My LHBS recommends heating water to 160, putting the grains in and leaving for 1 hour. Charlie Papazian recommends a similar approach but only 30 min steeping. Whatever works...

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Old 10-01-2010, 11:13 PM   #13
Banjoman76
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The way I was taught was 155-165 degrees for 30 minutes. And my extract batches never have had an astringent taste.
Also I found out by experimenting through several batches that my 12 cup coffee maker (used exclusively for hot water) heats my water to 165 degrees. So during the steep I make another pot of water and sparge my grain bag through a colander.
That's 1.5 gallons if anyone's counting

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Old 10-01-2010, 11:32 PM   #14
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I also found it strange in that article that he added the malt extract before the water came to a boil. I was always under the impression that you let your water come to a full boil before adding the extract.

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