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Old 12-23-2009, 11:45 AM   #1
lokiua4
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Default steeping time????

if i add more steeping time to my next extract recipe will it add to my flavour or do the grains pretty much give off what flavour they have after a half hour?


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Old 12-23-2009, 01:32 PM   #2
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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.


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Old 12-23-2009, 01:40 PM   #3
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I think 20 mins is plenty of time at 155F
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Old 12-23-2009, 01:51 PM   #4
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Quote:
Originally Posted by Marko73 View Post
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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Old 12-23-2009, 01:58 PM   #5
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Quote:
Originally Posted by chefmike View Post
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.
Yes but there is typically a lot more water in the pot in relation to the amount of grain when you steep. I think it's a similar effect to over doing it on the sparge.
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Old 12-23-2009, 02:01 PM   #6
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Point taken. The warning may have been overstated as I understand it takes hours for harsher flavors. I was just making the point that when steeping, 30 minutes is fine. WIth mashing, I know about the enzyme activity with the conversion, but I didn't want to confuse steeping and mashing.


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