Originally Posted by ryno1ryno
If a recipe says steep grain at say 168, and then later it says to boil hops in the wort.
How does this make sense? I thought the point of steeping was to get the malt sugar extracted yet not to over heat it at 212 degrees.
But if later you are boiling, then what was the point in steeping at a low temp to begin with?
Sounds like some bad instructions to me. It should say something like:
Place kettle on stove. Take your cracked flavoring grains (such as crystal, choco- late, roasted barley, black patent malts, etc.) and put them into a large nylon mesh bag. Put the bag into the heating water and remove when the water reaches 170 ̊F, allowing about 30 minutes to do so. If you reach 170 ̊F in less than 30 minutes, turn the heat off and let the grains steep until a total of 30 minutes has passed. Remove grains.
When done steeping, turn up heat to begin getting to a boil. .....
Does that make more sense