my last two brews i've used steeping grains. After trying both of these they have a weird, strong bitter taste. I can drink through it but it just doesn't seem right.
Ive all ways steeped at 155 with a full 7 gallons. Found this from a different thread.
Quote:
Originally Posted by Mykel Obvious
Remember, if you put a pound or two of grain in 3 or more gallons of water you will NOT get the same pH drop that you would from an all grain mash... this is one of the most misleading parts of the typically over-simplified "extract plus specialty grain" instructions IMO...
The grains should be steeped in much less water... a good ratio is 1.25 quarts per pound of grain... this will allow the pH to drop into the 5.3 range and help prevent tannin extraction...
My suggestion is to take a smaller pot and bring the required amount of water to around 152 F (range of 150 F - 158 F is acceptable), steep your specialty grains for 15-30 minutes (note, if you are using any malts that require conversion, then this time should be 60-90 minutes), strain out the grains (a grain bag is good for this small amount), add the grains to an equal amount of water at the same temp for a few minutes and strain again to remove more sugars , add this water to your boil kettle and then fill to your required amount for your normal extract boil and proceed as you regularly would...
later,
mikey |
So does ph have to be of to get tannins or temp or both???
I dont know much about ph but i assume all city water is different? do i need a water report to see if mine is to high to begin with?
Why sparge specicalty grains? I thought there was not much convertable surgar in them anyway.
tannins from steeping
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