I would be careful steeping specialty grains longer than a 30 to 40 minutes. With longer steeping times, astringent tannins (polyphenols) can be extracted from the grain husks. Gives a strange off flavor. Most of the sugars and grainy goodness comes out of specialty grains in that time.
really?
most of us mash for 60 to 90 minutes.
so though I agree with steeping for 20 to 30 being enough, as most things not needing enzymatic activity are out. I do not agree with the warning on off flavors. It would take hours or/and higher temps.
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