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Old 06-23-2006, 04:44 PM   #1
jcarson83
 
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I see a lot of recipes that calls for malts to steeped in a gallon or so of water and then sparged with 2 gallons. Why not just steep in 3 gallons of water?

 
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Old 06-23-2006, 04:50 PM   #2
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Well personally I never sparged when I steeped. But if you mash your grains (convert the starch to sugars) you sparge to rinse the grains of as much of the remaining sugars as possible
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Old 06-23-2006, 04:51 PM   #3
rod
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you steep at around 150-158 degrees to let the enzymes convert the starch to sugar.
then you sparge with 2 gallons to rinse the sugars free
edit - you type faster than i do
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Old 06-23-2006, 04:54 PM   #4
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Well I guess it all comes down to which grains you are using. When I steep is purely for color and flavor.

Im assuming the OP is doing an extract brew with steeping grains.
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Old 06-23-2006, 07:09 PM   #5
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When I do extract with steeped grains, I just put the grain in a bag, toss it in the kettle with 6 gallons of water and heat to 150F. Then I let it steep for 30 minutes.
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Old 06-23-2006, 11:14 PM   #6
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Quote:
Originally Posted by rod
you steep at around 150-158 degrees to let the enzymes convert the starch to sugar.
then you sparge with 2 gallons to rinse the sugars free
edit - you type faster than i do
If you are 'steeping' using steeping grains (assumed here) then what you describe isn't happening. Most steeping grains aren't adding any appreciable sugar levels to your brew. To do that you need to MASH grains that are different than grains used for steeping. In mashing, you do what you describe; in steeping, you add body, color and some flavor but no enzyme conversion really occurs.

 
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Old 06-23-2006, 11:33 PM   #7
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sorry - should read twice and then answer
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Old 06-24-2006, 01:23 AM   #8
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Quote:
Originally Posted by david_42
When I do extract with steeped grains, I just put the grain in a bag, toss it in the kettle with 6 gallons of water and heat to 150F. Then I let it steep for 30 minutes.
FWIW, I read an article in BYO about steeping specialty grains. It was written by Chris Colby. In the article he states that steeping specialty grains in too much water (dilute steep) will cause excess tannins to be extracted. The small amount of grains in a large amount of water is unable to lower the ph of the wort sufficiently enough to keep the tannins from being extracted. He recommends 2-3 quarts per lb of specialty grains in a separate pot on the stove. After the steep, just add the grain tea to the main boil kettle. If you choose to rinse the grain bag, do it with about .5 qts of water per lb of grain at or below the steeping temp. I've done this for several batches with great results.

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Old 06-24-2006, 01:43 AM   #9
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You guys all missed the biggest point of sparging! It's to allow more time to drink HB! (Especially fly sparging!)

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Old 06-24-2006, 03:36 AM   #10
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Quote:
Originally Posted by johnsma22
FWIW, I read an article in BYO about steeping specialty grains. It was written by Chris Colby. In the article he states that steeping specialty grains in too much water (dilute steep) will cause excess tannins to be extracted. The small amount of grains in a large amount of water is unable to lower the ph of the wort sufficiently enough to keep the tannins from being extracted. He recommends 2-3 quarts per lb of specialty grains in a separate pot on the stove. After the steep, just add the grain tea to the main boil kettle. If you choose to rinse the grain bag, do it with about .5 qts of water per lb of grain at or below the steeping temp. I've done this for several batches with great results.

John
I don't know John... really that seems like a lot of thinking for something that really is supposed to be a brainless operation. That would also mean I would need to clean another pot and as the wife can voice enough for me, I don't even like to do the amount of dishes I already need to do The amount of water in the pot is the same if you were just doing an extract. Just instead of plain water you make a 3ish gal batch of grain tea. By no means am I saying that the method you described is wrong. It will come to the same end, just sounds a tad more complicated then it needs to be you know....
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