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Old 09-27-2010, 05:47 AM   #1
scrambledegg81
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Since it's on my brain at the moment, I've noticed that whenever I've done recipes that call for steeping any kind of grains (done chocolate, cara20, 40 & 60, and Special B), there's a relatively longer wait period until hot break starts to form. I've also noticed it takes the batch longer to come to a rolling boil as well...

I.E., my latest (an IIPA) took over 30 minutes to come back to a full boil after steeping, and hot break didn't happen until almost 1/2 way through the boil, whereas my earlier stuff would boil/break in 15-20 minutes at most. So, for curiosity's sake, is it something in the grains itself that causes it, or am I just over-analyzing a bit?
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Old 09-27-2010, 06:36 PM   #2
jason.mundy
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Why would it come BACK to a full boil? I would have added steeping grains as it was warming up and pulled out at 170F. This would all be on my way to a boil.

Is this a typo or do you add steeping grains to boiling water?
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Old 09-27-2010, 06:40 PM   #3
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That's odd. I brew all-grain, and batches always break on the way up to boil - never AFTER hitting a boil.

 
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Old 09-27-2010, 07:05 PM   #4
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With extract, I don't think you really are supposed to have that much of a hot break, because the DME/LME goes through that process at the manufacturer.

 
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Old 09-27-2010, 07:40 PM   #5
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Quote:
Originally Posted by devilishprune View Post
With extract, I don't think you really are supposed to have that much of a hot break, because the DME/LME goes through that process at the manufacturer.
I think that would be a reason for MORE hot break with steeping grains than without. I don't see why that should make it take longer to reach the break. Either way, hot break is relatively insignificant in volume compared to cold break during chilling.

 
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