Steeping Grain question - Home Brew Forums
Register Now For Free!

Home Brew Forums > Home Brewing Beer > Beginners Beer Brewing Forum > Steeping Grain question

Reply
 
Thread Tools
Old 12-26-2012, 12:39 AM   #1
ryno1ryno
Registered User
Recipes 
 
Nov 2012
Posts: 317
Liked 12 Times on 12 Posts



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?

Thanks.

 
Reply With Quote
Old 12-26-2012, 12:42 AM   #2
dneubeck85
Recipes 
 
Aug 2012
Posts: 96
Liked 3 Times on 3 Posts


You steep grains to extract flavor and color from the grains. You mash base and specialty grains to extract the sugars. When the recipe tells u to steep at 168* it's telling u to steep them for around 10-15 min at that temp. Then remove the grains and boil the wort

 
Reply With Quote
Old 12-26-2012, 12:42 AM   #3
Chrisl77
Recipes 
 
Mar 2011
Jackson, New Jersey
Posts: 892
Liked 86 Times on 68 Posts


You are steeping the grains then removing the grain bag before you start the boil.
__________________
Ocean County home brew club

 
Reply With Quote
Old 12-26-2012, 12:43 AM   #4
Gear101
 
Gear101's Avatar
Recipes 
 
Nov 2010
USA
Posts: 2,068
Liked 73 Times on 68 Posts


Think of it as the first half and then the second half of a ball game. After to steep the grains remove them(1st half 168), then second half (220) all you will have it wort, looks like tea and add your hops.
__________________
Island Time Brewery
Kegs:
Black Caesar Imperial Stout by Island Time Brewery
Islamorada Pale Ale by Island Time Brewery

Stainless is Painless

 
Reply With Quote
Old 12-26-2012, 12:44 AM   #5
masterfool101
Recipes 
 
Dec 2012
San Francisco Bay Area, California
Posts: 272
Liked 19 Times on 16 Posts


Grains are steeped at 168 so hat sugars are extracted, by not tannins. If you boil he grains, you'll get bitter tannins. Make sure to REMOVE the grains prior to boiling. After they're out, you boil the wort with the hops to extract the buttering and spice from them.
__________________
Nothing Beats a Fool's Luck . . . and I am the Master Fool.

ryno1ryno Likes This 
Reply With Quote
Old 12-26-2012, 12:46 AM   #6
divrguy
HBT_SUPPORTER.png
 
divrguy's Avatar
Recipes 
 
Dec 2011
, California
Posts: 1,253
Liked 93 Times on 83 Posts


Quote:
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?

Thanks.
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
__________________
Dive Often! Play Hard and Have a homeBrew!

 
Reply With Quote
Old 12-26-2012, 12:52 AM   #7
RM-MN
HBT_SUPPORTER.png
Recipes 
 
Nov 2010
Solway, MN
Posts: 9,744
Liked 1747 Times on 1389 Posts


The grains you steep have husks on them. Those husks are where tannins that make your beer astringent would come from. You steep the grain, remove it (and the husks), then bring the wort to a boil. Even if you did boil with the grains in the wort you have to also have a pH above 6.0 to extract a significant amount of tannins.

ryno1ryno Likes This 
Reply With Quote
Old 12-26-2012, 03:32 AM   #8
ryno1ryno
Registered User
Recipes 
 
Nov 2012
Posts: 317
Liked 12 Times on 12 Posts


Quote:
Originally Posted by masterfool101 View Post
Grains are steeped at 168 so hat sugars are extracted, by not tannins. If you boil he grains, you'll get bitter tannins. Make sure to REMOVE the grains prior to boiling. After they're out, you boil the wort with the hops to extract the buttering and spice from them.
Thanks. The tannin effect. Okay.

Perhaps this is yet another potential cause of my off tasting beer... I allowed the grains to boil.

 
Reply With Quote
Reply
Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
Steeping Grain Question! Need Help!! hbhudy Extract Brewing 7 07-11-2011 08:35 PM
Steeping Grain question Hebby5 Beginners Beer Brewing Forum 1 03-12-2011 03:16 PM
steeping grain question ernie00 Beginners Beer Brewing Forum 2 11-12-2010 04:17 AM
Steeping Grain Bag Question Hethen57 Beginners Beer Brewing Forum 15 03-06-2010 12:50 PM
Question about steeping grain in extract/grain brew grez Extract Brewing 16 09-18-2006 03:37 PM


Forum Jump