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Home Brew Forums > Home Brewing Beer > Beginners Beer Brewing Forum > Steep temp too hot!
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Old 02-17-2014, 01:21 AM   #1
Danger_D
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Default Steep temp too hot!

Ok, I'm not a total noob. I have about 8 brews under my belt. Today i stepped away while i was steeping my grains. I read some other people that had done this, but my temp was 185+ and for over 5 min at least. I haven't read some one butchering it that bad yet. So do i scrap the grains and save the extract and hops? Im avoiding rookie tasting beers and trying to step up my quality. will i get some off flavors from the tannins i released? And i kept calm and drank another homebrew or how ever the saying goes(which was probably part of the cause in the first place haha). The grain were:
Crystal 80
honey malt
chocolate malt
Munich malt

thanks!

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Old 02-17-2014, 01:35 AM   #2
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This may be too late to be helpful, but I would say taste it. I bet you're fine. If you taste a lot of astrincency, you'll know to start over.

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Old 02-17-2014, 02:12 AM   #3
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185 should be no problem. It is not desirable if you are trying to make the perfect beer, but I doubt there will be any issue, and if it did produce some tannins (possible, but unlikely), I doubt you would notice.

I know it is an old book, but it was a recognized text many years ago, and people made decent beer from it; 'Brewing Beers Like Those You Buy', Dave Line, provided directions for extract brewing, which had the steeping grains in the wort through the whole boil.

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Old 02-17-2014, 02:18 AM   #4
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In the future, always keep some cold ice water on hand to lower temps quickly; i have to do this sometimes to lower temps

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Old 02-17-2014, 04:20 AM   #5
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With the chocolate and crystal 80 I think you had plenty of dark grain to keep your pH in check...that temp should not be an issue.

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Old 03-23-2014, 06:21 PM   #6
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My buddy and I just had the same thing happen to our 4th batch. Can anyone explain why this is a bad thing? The science behind having the steep temp too high?

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Old 03-23-2014, 06:43 PM   #7
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Steep temp ranges are pretty much in line with mash temps. Steeping can be safely done from 150F to about 165F,but I never go over 160F for steeping. And steeping for 30 minutes is fine. I like to sparge them as well. Better to get more juice outta the grains then just adding water to get to boil volume,I say. Too high,like 170-180+,& you can start getting tanins even though it's now claimed to be a function of water PH & volume.

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