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Old 08-28-2011, 08:30 PM   #1
hector
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Default Steep and Mash

Hi there !

Why do you steep the specialty malt by Extract brewing just for 20-30 minutes , but by All-Grain brewing it would be in

the mash along with the base malt for 1 Hour ?!

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Old 08-28-2011, 08:35 PM   #2
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steeping grains do not have starch that needs conversion, you are just getting color and flavor. as an aside after 30 min an all grain mash could also be fully converted but we go to 60min anyway to be sure.


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Old 08-28-2011, 08:43 PM   #3
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Quote:
Originally Posted by eastoak View Post
as an aside after 30 min an all grain mash could also be fully converted but we go to 60min anyway to be sure.
Wouldn't that extra 30 minutes lead to extraction of extra and undesirable Tannins from the steeping grains ?!

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Old 08-28-2011, 08:47 PM   #4
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At temps of about 150, no.

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Old 08-28-2011, 08:48 PM   #5
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By the way, according to BBR - mashing for up to 90 minutes seems to be a good idea if you mash at 150 F.

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Old 08-28-2011, 10:05 PM   #6
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Quote:
Originally Posted by birvine View Post
At temps of about 150, no.

B
OK...what about as high as 158. I just brewed a CIPA and put all my specialties into the mash....do undesirable flavors at all.
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Old 08-29-2011, 02:56 AM   #7
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You should be ok at 158.

I think the max you want to go is 170 F

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Old 08-29-2011, 03:21 PM   #8
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You start to get tannin extraction at around 185-190. It would even take 20-30 extra minutes at those temps before you started to get enough tannin extraction to be noticable in a 5 gallon batch, so you really have to work at it to ruin a beer via tannin extraction.
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Old 08-30-2011, 03:12 PM   #9
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To extract the unwanted tannins out the pH has to be over 6.0. It doesn't matter what the temperature is (well hotter is worse). Many us us do decoctions where we boil a small portion of the mash, and we don't get tannins - because the pH is in the proper range.


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