oh crap! boiled grains!

fultonhopper · Aug 13, 2008

I was steeping chocolate and crystal malts with the extract for my latest batch of beer, and I accidentally let it boil for about 5 minutes before I noticed and removed the grains. Will this ruin my batch of beer?

carnevoodoo · Aug 13, 2008

fultonhopper said:
I was steeping chocolate and crystal malts with the extract for my latest batch of beer, and I accidentally let it boil for about 5 minutes before I noticed and removed the grains. Will this ruin my batch of beer?

It won't ruin it. That is far from ideal and you may get some tannin extraction from doing such a thing, but I'd just run with it. It might not be perfect, but I doubt you'll notice a huge difference.

Yooper · Aug 13, 2008

No, it still should be ok. You may noticed a touch of astringency in the finished beer, but I bet you won't.

FishinDave07 · Aug 14, 2008

Age helps everything!...Well, almost everything

. I'm sure when Revvy sees this post he will dump a multitude of info pretty much saying "DONT DUMP YOUR BEER!!!"

ohiobrewtus · Aug 14, 2008

This shouldn't present much of a problem at all.

Revvy · Aug 14, 2008

You might need to let in bottle condition and mellow for several weeks if it taste bitter after 3 weeks in the bottle...but don't dumo it.

Read this "little story" https://www.homebrewtalk.com/showthread.php?t=73254

noisy123 · Aug 14, 2008

You'll be fine. Charlie Papazian in the "Joy of Homebrewing" suggests boiling grains. The book is a bit out of date (and you will extract tannins at temps above 185 F) but I am very sure the author was making good beer at the time he wrote it. To quote Charlie:
RDWHAHB

noisy123 · Aug 14, 2008

Whoo-hoo - synchronized posting.

dcott · Aug 15, 2008

The whole reason people have aged red wines for centuries is because over time, the tannins separate from suspension and settle to the bottom. The same can be said for your husk tannins.

effigyoffaith · Aug 15, 2008

In wines tannins balance alcohol and residual sugar, and give body and complexity. Perhapses this might be something to explore in beers that are to age for an extended time. Hmmmm....

dcott · Aug 16, 2008

Although there are several types of tannins present in wine, generally skin tannins and stem/seed tannins, the later of which are much more undesirable. My guess would be that husk tannins would fall into this camp, although I was also wondering if you could make a malty brew that would use tannins as a backbone for structure.

oh crap! boiled grains!

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