xinunix

Recipes 

So one thing I am still unclear about is when to add the LME/DME when the kit includes steeping/specialty grains. Almost all of the kits from my LHBS come with steeping/specialty grains. The instructions with the kits say to add the LME/DME and steep the grains right at the start and remove the grains when you reach boil.

However I have read a few things that say you should steep grains at 155 for 30 minutes BEFORE adding the LME/DME. Would really appreciate the advice from others on the best process here, I am not sure of advantages/disadvantages of either approach...

double_e5

Recipes 

Steep at 155* for about 20 minutes and remove the grain. Then bring your water to a boil, remove from the heat, and then add your extract.

katja

Recipes 

I steep my grains before adding extract. That way, after you're finished with the specialty grains, you can take your pot off the heat for a minute to add your extract so it doesn't burn to the bottom of your pan. Also, if you add the extract earlier, then you will likely be removing some of the extract with your grain bag when you take it out of the pot.

aaronbeer

Recipes 

I usually just start steeping around 140-150 and steep for 15-20 or before it starts to boil. DO NOT BOIL THE GRAINS. Then pull out the grains before the boil turn off the gas, add the the extract and stir then return to boil. now i am still pretty new, on my 4th brew, so you might get different advice.

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Henny

Recipes 

You should "steep" the grains for at least 30 mins at 155* then REMOVE and DISCARD!

Next bring to a boil, then add your lme/dme to boiling wort. BE CAREFUL! IT WILL WANT TO BOIL OVER until it gets the sugars broken down. This is called hot break, once hot break is achieved, another 30 minutes is typical boil time.

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Fermenter 1:Belgian Double
Fermenter 2:Edworts Apfelwein
Fermenter 3:Bloofelwein
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Bottled 1: Edwort's Apfelwein
Bottled 2: Cherry Apfelwein
Bottled 3: JOAM
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Kungpaodog

Recipes 

I don't know that it would hurt to add the LME first, but it has always worked for me to steep the specialty grains around 160 for about 30 minutes, and then remove the grains and bring to a boil, then add LME/DME. The easy lazy way (that I have used) is to put the grains in the cold water, turn up the heat, and remove the grains when the water reaches 160.

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mahilly

Recipes 

Seems like 155 to 160 is the standard for steeping grains. Curious to know what is the "science" behind this temperature range? Why not 120, or 180? And what happens if you boil the specialty grains?

brian_g

Recipes 

At 150 certain enzymes are activated in the grains which convert the starch in the grain into sugar. If it is too cold the enzymes wont be activated, too hot and they will be destroyed. Too hot will also extract some bitter off flavors from the grains.

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JuanKenobi

Recipes 

Steeping grains used in extract recipes (crystal, chocolate, etc.) do not contain enzymes. Enzyme activity occurs with base malts during mashing for partial and full mash recipes, commonly at similar temps. Maybe that's where this range originated? Really the 150 - 160 range is just the optimal range for getting what you want out of the grains. Think about making a cup of tea. The hotter the water, the faster the tea is made. The reason for not going hotter is because it can extract tannins from the grain husks that can impart off-flavors.

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aaronbeer

Recipes 

Try this. Make some tea with hot water, cold water and boiling water and see what tastes good. The boiling water tea will taste bitter. The cold water wont taste as rich!

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I cant stop buying supplies! It's a sickness!!!! First the beginner supplies, then some upgrades, then a fermentation chamber, and now all grain! When will it stop?