tubbfan

Recipes 

I've seen a couple of extract recipes that suggest you steep your grains until the water starts to boil. Don't the grains start to get astringent if you steep above 170F? I always thought a better idea would be to steep at 160F or so for 30 minutes or longer, remove and then proceed to boil.

True?

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Tubbfan

johnsma22

Recipes 

Those recipes are wrong and you are on the right track with your thinking on the process.

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Cheers,
John

gruntingfrog

Recipes 

You're exactly right, tubbfan.

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Up Next: Belgian Dubbel, English Pale Ale
Fermenter 1: Blonde Ale Experiment 1 | Fermenter 2: Blonde Ale Experiment 2 | Fermenter 3: Northern English Brown | Fermenter 4: Nothing
Keg 1: Nothing | Keg 2: Nothing | Keg 3: Nothing
Bottled: Nothing

Kayos

Recipes 

What those guys said above me.

cubbies

Recipes 

You certainly dont want to boil your grains. You should be fine up to 170, but I personally never go over 160. Keep it as close to 155 as you can and DO NOT boil the grains.

P.S. Nice avatar...Go Cubbies!