Happy HolidaySs Giveaway - Last Sponsor Giveaway of the Year!

Come Enter the BrewDeals/FastFerment Giveaway!


Home Brew Forums > Home Brewing Beer > Beginners Beer Brewing Forum > Steep and Mash
Reply
 
LinkBack Thread Tools
Old 08-28-2011, 09:30 PM   #1
hector
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jan 2010
Location: Last Station
Posts: 667
Liked 8 Times on 8 Posts
Likes Given: 5

Default Steep and Mash

Hi there !

Why do you steep the specialty malt by Extract brewing just for 20-30 minutes , but by All-Grain brewing it would be in

the mash along with the base malt for 1 Hour ?!

Hector

__________________
hector is offline
 
Reply With Quote Quick reply to this message
Old 08-28-2011, 09:35 PM   #2
eastoak
Senior Member
HBT_SUPPORTER.png
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jan 2011
Location: oakland, california
Posts: 3,236
Liked 150 Times on 141 Posts
Likes Given: 83

Default

steeping grains do not have starch that needs conversion, you are just getting color and flavor. as an aside after 30 min an all grain mash could also be fully converted but we go to 60min anyway to be sure.

__________________
eastoak is online now
 
Reply With Quote Quick reply to this message
Old 08-28-2011, 09:43 PM   #3
hector
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jan 2010
Location: Last Station
Posts: 667
Liked 8 Times on 8 Posts
Likes Given: 5

Default

Quote:
Originally Posted by eastoak View Post
as an aside after 30 min an all grain mash could also be fully converted but we go to 60min anyway to be sure.
Wouldn't that extra 30 minutes lead to extraction of extra and undesirable Tannins from the steeping grains ?!

Hector
__________________
hector is offline
 
Reply With Quote Quick reply to this message
Old 08-28-2011, 09:47 PM   #4
birvine
Feedback Score: 0 reviews
Recipes 
 
Join Date: Oct 2010
Location: Cochrane, Ontario, CANADA
Posts: 1,512
Liked 10 Times on 10 Posts
Likes Given: 4

Default

At temps of about 150, no.

B

__________________
Manager & Head Brewer
Swan Lane Brewery
birvine is offline
 
Reply With Quote Quick reply to this message
Old 08-28-2011, 09:48 PM   #5
birvine
Feedback Score: 0 reviews
Recipes 
 
Join Date: Oct 2010
Location: Cochrane, Ontario, CANADA
Posts: 1,512
Liked 10 Times on 10 Posts
Likes Given: 4

Default

By the way, according to BBR - mashing for up to 90 minutes seems to be a good idea if you mash at 150 F.

B

__________________
Manager & Head Brewer
Swan Lane Brewery
birvine is offline
 
Reply With Quote Quick reply to this message
Old 08-28-2011, 11:05 PM   #6
mcaple1
Registered User
Feedback Score: 0 reviews
Recipes 
 
Join Date: Apr 2011
Location: Falcon, CO
Posts: 892
Liked 13 Times on 13 Posts

Default

Quote:
Originally Posted by birvine View Post
At temps of about 150, no.

B
OK...what about as high as 158. I just brewed a CIPA and put all my specialties into the mash....do undesirable flavors at all.
__________________
mcaple1 is offline
 
Reply With Quote Quick reply to this message
Old 08-29-2011, 03:56 AM   #7
birvine
Feedback Score: 0 reviews
Recipes 
 
Join Date: Oct 2010
Location: Cochrane, Ontario, CANADA
Posts: 1,512
Liked 10 Times on 10 Posts
Likes Given: 4

Default

You should be ok at 158.

I think the max you want to go is 170 F

B

__________________
Manager & Head Brewer
Swan Lane Brewery
birvine is offline
 
Reply With Quote Quick reply to this message
Old 08-29-2011, 04:21 PM   #8
TopherM
Vinz Clortho - the Keymaster of Gozer the Gozerian
HBT_SUPPORTER.png
Feedback Score: 0 reviews
 
TopherM's Avatar
Brew Setups
Recipes 
 
Join Date: Mar 2011
Location: St. Petersburg, FL
Posts: 3,890
Liked 428 Times on 338 Posts
Likes Given: 22

Default

You start to get tannin extraction at around 185-190. It would even take 20-30 extra minutes at those temps before you started to get enough tannin extraction to be noticable in a 5 gallon batch, so you really have to work at it to ruin a beer via tannin extraction.

__________________

Primary #1 - Midnight Ryeder (Midnight Wheat and Rye)
Primary #2 - Mango Habenero Berliner Weisse
Primary #3 - EMPTY!
Secondary #1 - Downtown Flanders Brown (brewed August 2012)
Keg #1 - Oktoberfest
Keg #2 - Chamomile Honey Wheat
Keg #3 - Pumpkin Ale
Bottled - NONE!

TopherM is offline
 
Reply With Quote Quick reply to this message
Old 08-30-2011, 04:12 PM   #9
pjj2ba
Look under the recliner
HBT_LIFETIMESUPPORTER.png
Feedback Score: 0 reviews
 
pjj2ba's Avatar
Recipes 
 
Join Date: Jul 2006
Location: State College, Pennsylvania
Posts: 3,427
Liked 195 Times on 161 Posts
Likes Given: 22

Default

To extract the unwanted tannins out the pH has to be over 6.0. It doesn't matter what the temperature is (well hotter is worse). Many us us do decoctions where we boil a small portion of the mash, and we don't get tannins - because the pH is in the proper range.

__________________
On Tap: Ger. Pils, OKZ (std Amer. lager), CZ Pils, Maibock,
Kegged and Aging/Lagering:CAP, CAP II, Wheat lager, Imperial Pilsner, Ger. Pils, OKZ (std Amer. lager), OKZ II (for base malt comparison), light beer - yes, light beer, Belgian IPA, IPA,
Secondary:
Primary: Pale Ale
Brewing soon: Saison
Recently kicked : ( IPA, Bock, Saison,
Pilsner Urquell Master Homebrewer
(1st NYC 2011, 2nd NYC 2012)
P U crowns winners in its inaugural master HB competition
pjj2ba is offline
 
Reply With Quote Quick reply to this message
Reply



Quick Reply
Message:
Options
Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
steep grains in the mash? grathan Beginners Beer Brewing Forum 3 08-16-2010 02:04 AM
Steep/mash, which did i do? orcus332 Beginners Beer Brewing Forum 14 03-27-2009 02:30 PM
Oatmeal - steep or mash? JLem Beginners Beer Brewing Forum 12 01-28-2009 04:29 PM
What's the difference between a steep and a mini mash? GolgiApparatus Beginners Beer Brewing Forum 6 10-07-2008 04:00 PM
Steep vs. Mash Kayos Beginners Beer Brewing Forum 4 02-02-2007 03:40 AM



Newest Threads

LATEST SPONSOR DEALS