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Old 12-15-2012, 06:20 PM   #11
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I steep grains by suspediing them from the top of the brewpot with my big SS spoon across the top. The muslin bag the grains are in is clipped to the spoon so the bag hangs submerged, but off of the bottom of the pot.

I suspend them while the water is cold. Then I hit the burner and bring the water temp up to 160 degrees, and then kill the flame. Toss the lid on top, over the spoon as well. So it sits with the lid cocked a little. Let it set for 30 minutes. Even in this cold (I brew in the garage over a propane burner) it stays close to 155 for 30 minutes if I heat it to 160.



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Old 12-15-2012, 06:23 PM   #12
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I bring the water up and strike 150f for steeping grains for a 30 minute soak and do plenty of muslin bag dunking. This seems to do the trick pretty well.

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Old 12-16-2012, 01:22 AM   #13
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Why 30 minutes for steeping? All you are doing is dissolving the sugars off the grains.

You can mash grains in that time.

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Old 12-16-2012, 01:52 AM   #14
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Originally Posted by BlindFaith
I let my water get to 155-160 and steep for 30 mins @ that temp range. I have never let my water get as high as 170 and my beers have all turned out fine except for one stout that looks more like a porter, but my temps were much lower due to an inaccurate thermometer that day.
This. It takes a little time to steep the grains and get the little bit of sugar conversion and all. once your temp starts getting much above 165 for too long you begin to extract tannins from your grains and you can end up with an off bitter flavor. You should use a liter or two of 170 degree water to rinse the grains after you steep them, similar to sparging in all grain brewing. Might be what the instructions are referring to.

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Old 12-16-2012, 02:02 AM   #15
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Originally Posted by Calder View Post
Why 30 minutes for steeping? All you are doing is dissolving the sugars off the grains.

You can mash grains in that time.
Remember the muslin bag that the kits have in them for steeping the grains? The grains get packed pretty tight in it and it will take a bit of time for the sugars and color to work their way out. Dunking the bag will help.

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Old 12-16-2012, 03:03 PM   #16
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Besides that,mashing is usually done for an hour.

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