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Old 10-01-2010, 02:51 AM   #11
RugenBrau
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Sep 2008
Finger Lakes
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+1 with Yoop...but I leave 165 as my limit
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Old 10-01-2010, 10:26 PM   #12
jgarretson
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Jun 2009
Castle Rock, Colorado
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My LHBS recommends heating water to 160, putting the grains in and leaving for 1 hour. Charlie Papazian recommends a similar approach but only 30 min steeping. Whatever works...

 
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Old 10-01-2010, 11:13 PM   #13
Banjoman76
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Sep 2009
Owosso MI
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The way I was taught was 155-165 degrees for 30 minutes. And my extract batches never have had an astringent taste.
Also I found out by experimenting through several batches that my 12 cup coffee maker (used exclusively for hot water) heats my water to 165 degrees. So during the steep I make another pot of water and sparge my grain bag through a colander.
That's 1.5 gallons if anyone's counting
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Old 10-01-2010, 11:32 PM   #14
Marko73
 
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Oct 2007
Clayton, North Carolina
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I also found it strange in that article that he added the malt extract before the water came to a boil. I was always under the impression that you let your water come to a full boil before adding the extract.
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