kriso77

Recipes 

I will be brewing a Belgian Wit beer from a mini mash kit from AHB. A couple quick questions. For steeping, it says to get the temperature around 160 degrees. Do I want to keep the stove on during the time the grains are steeping to maintain a constant temperature? Should I leave the pot uncovered while steeping?
I know these may be stupid questions, but I'd rather be safe than sorry.
Thanks!

bradsul

Recipes 

For my partial mashes I always found that the best way is to pre-heat the oven to about 150F, heat the mash on the stove and then put the pot in the oven.

Obviously if your pot won't fit in your oven this won't work. In that case I wouldn't leave the heat on all the time as it will just continue to raise the temperature. You'll have to get it to 160 and just let the temp fall slowly with the lid on, chances are you won't lose enough heat for it to matter. Take the temperature very couple of minutes and heat it up if you need be. Just make sure you stir thoroughly and check the temp while you heat.

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Brad
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makebeerathome

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Donasay

Recipes 

I think since 150 to 155 is the ideal temperature to extract sugars from most grains, they probably want you to heat it to 160 and let it sit, so the temperature drops into the range for the majority of the hour. It will probably start out at around 160 and drop down to the range they want you to mash at during the hour. This is of course just speculation, it would be helpful to know how much grain you are using, what kind of grains they are, and how long the directions say to boil it.

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kriso77

Recipes 

1 1/4 lb Belgian Pilsner
1lb White Wheat Malt
1/2 lb Flaked Wheat

The directions say to get the temp to 160 and let the grains steep at 155 for 45 minutes.