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Old 05-11-2007, 06:14 PM   #1
fins2rit's Avatar
Apr 2007
Poughquag, New York
Posts: 74

I am brewing a smutty nose IPA clone and was wondering what is the normal steep time. The recipe I got off the internet did not have a steep time. here is the recipe
any idea how long?

Smuttynose Clone
Brew Type: Extract Date: 12/24/2003
Style: American Pale Ale Brewer: Rob Kirkpatrick
Batch Size: 5.00 gal Assistant Brewer:
Boil Volume: 5.72 gal Boil Time: 60 min
Equipment: Brewpot 10 Gallon

Taste Rating (50 possible points): 40.0
You better Like Hops

Ingredients Amount Item Type % or IBU
5.00 lb Light Dry Extract (8.0 SRM) Dry Extract 71.4 %
1.00 lb Wheat Dry Extract (8.0 SRM) Dry Extract 14.3 %
0.50 lb Cara-Pils/Dextrine (2.0 SRM) Grain 7.1 %
0.50 lb Caramel/Crystal Malt - 80L (80.0 SRM) Grain 7.1 %
1.00 oz Chinook [13.0%] (60 min) Hops 46.1 IBU
1.00 oz Chinook [13.0%] (5 min) Hops 9.2 IBU
0.50 oz Cascade [5.5%] (15 min) Hops 4.8 IBU
0.50 oz Cascade [5.5%] (5 min) Hops 1.9 IBU
1.00 tsp Irish Moss (Boil 20.0 min) Misc
1 Pkgs Irish Ale (Wyeast Labs #1084) Yeast-Ale

Beer Profile Estimated Original Gravity: 1.053 SG (1.045-1.056 SG) Measured Original Gravity: 1.050 SG
Estimated Final Gravity: 1.014 SG (1.010-1.015 SG) Measured Final Gravity: 1.010 SG
Estimated Color: 10.8 SRM (4.0-11.0 SRM) Color [Color]
Bitterness: 62.1 IBU (20.0-40.0 IBU) Alpha Acid Units: 3.2 AAU
Estimated Alcohol by Volume: 5.2 % (4.5-5.7 %) Actual Alcohol by Volume: 5.2 %
Actual Calories: 220 cal/pint

Carbonation and Storage Carbonation Type: Corn Sugar Carbonation Volumes: 2.4 (2.3-2.8 vols)
Estimated Priming Weight: 3.8 oz Temperature at Bottling: 60.0 F
Primer Used: - Age for: 3.0 Weeks
Storage Temperature: 52.0 F

1. place crushed grain in muslin bag
2. steep grain between 150 and 170 (I find using a nylon drawstring bag and steeping with 3 gallons works. Run 2 gallons of 150-170 degree watter through grain bag and squeeze the juices out. You should have almost 5 gallons.
3. add the malt extracts if you use liquid add .5 pounds to the light malt and .1 to the wheat malt.
4. when mixture boils add 1 oz chinook
5. with 20 minutes left add irish moss
6. with 15 minutes left add .5 oz of cascade hops
7. with 5 minutes left add the rest of your hops both flavors.
8. top off to 5 gallons and cool wort to 70-75
9. strain through fine mesh strainer or use a bucket bag. (I use a strainer fine screen it really gets the O2 in the wort.) into your primary fermenter.
10 pitch yeast

Let it sit for 13 days transfer to secondary to relieve sediment and let stand one additional day.
I use a cup of water on the stove and boil my priming suggar into it then cool it. I then prime the whole batch and bottle.
Let sit at least 3 weeks.
Primary-- Crystal pal ale
Secondary -Sudel's IPA
Secondary - Empty
Keg-1 Empty
Keg-2 Empty
keg-3 empty
keg-4 empty
keg-5 empty

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Old 05-11-2007, 06:32 PM   #2
johnsma22's Avatar
Jun 2006
Taunton, MA
Posts: 1,968
Liked 83 Times on 62 Posts

I've found 30 minutes to be sufficient.

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Old 05-11-2007, 07:52 PM   #3
WOP31's Avatar
Feb 2007
Posts: 1,342
Liked 14 Times on 7 Posts

I would say 20-30 minutes would be all you need. I would stay away from squeezing the bag afterwards though. Just my opinion though. and try to steep more towards 150 than 170. you'll extract less tanins from the husks.

"Yes, I am a pirate two hundred years too late. The cannons don't thunder there's nothin' to plunder,
I'm an [under] forty victim of fate, Arriving too late, arriving too late."
-Jimmy Buffet

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