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Old 07-02-2012, 02:28 PM   #1
Jun 2012
Rochelle, IL
Posts: 9

Brewed a batch of Dunkelweizen today. While steeping the chocolate & malt, the temp got above 170 for about 3 minutes. It went up to 180 when I walked away for a few minutes and I immediately cooled it back down to 160/165ish. I know it says it will release Tannins if it gets above 170, so what can I expect in 'off flavors' or flawed beer?

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Old 07-02-2012, 02:31 PM   #2
Jun 2012
Harleysville, PA
Posts: 127
Liked 16 Times on 10 Posts

Tannins are bitter, mouth puckering. Hopefully that short amount of time won't have too much effect.

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Old 07-02-2012, 02:37 PM   #3
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Dec 2007
"Detroitish" Michigan
Posts: 40,921
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The "too high will leach tannins" idea is really an oversimplification that a lot of noobs worry about, and repeat incessantly without truly understanding.

You only produce tannins in a VERY LIMITED situation, the right combination of ph and temp...NOT anything you might have come to erronously believed which has been proving wrong...you can't get them from squeezing the grains (UNLESS they were present due to the above mentioned scenario) and you can't get them from boiling grains, or having the temps simply go over 170.

I give a fairly in depth overview of the whole "tannis" boogey man here.
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Old 07-02-2012, 02:55 PM   #4
May 2012
Raleigh, NC
Posts: 2,305
Liked 376 Times on 317 Posts

Basically, high ph plus high temps = tannin extraction. You've got high temps for short period, so lets look at ph. Chocolate malt lowers PH substantially. Unless you had a high volume of naturally high carbonate water, you probably stayed well within the "safe" range.

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