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Old 10-25-2007, 10:48 PM   #1
Brewno
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I have used steeped grains in my brews and have stepped them in 150 -170 degree water then sparged with clean 170 degree water into my brew kettle.

My LHBS only steeps their grain in the water (1.5 gals) that is heating for their extract boil as that usually takes about 30 minutes or so to come to a boil anywaynot concerning themselves with temps (other than not boiling the grains). They place the grains in and let the water heat slowly to a boil and remove the grains just before the water actually boils (30 minutes).

I have read this method before and have also read somewhere (can't remember where) that for extract brews it doesn't really matter. That all you really need to do is steep in your hot brew water for 30 minutes removing before the water comes to a boil. The 150-170 degree thing doesn't matter much. Just don't boil them. Do others here just steep in the brew pot without worrying about temp or sparging?



 
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Old 10-25-2007, 10:59 PM   #2
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Personally, I'd avoid going over 170 dF as there's a chance of tanin extraction/astringent flavors above those temps.

As long as your consistent in your process, you learn to adjust your steeping times and temps to how you want the brew to taste.


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Old 10-26-2007, 03:25 PM   #3
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Brewno, I have used the same method you follow. It works well and should yield very consistent results. The method that your LHBS uses will work fine too because with all that grain in the pot, the pH isn't going to rise enough to lead to tannin extraction and off flavours unless you actually boiled the grains. But my concern is that this is a rather imprecise extraction method, so your results could vary slightly from batch to batch. If that isn't a concern, either method should work fine.

 
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Old 10-26-2007, 04:38 PM   #4
Brewno
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How much does the amount of water matter also? I've read 1.5 gal per pound (I could be mistaken) yet Palmer demonstrates his example using 3 gallons with a recipe that contains 1-1/4 lbs of grain.

 
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Old 10-26-2007, 05:02 PM   #5
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Just use the amount of water you are going to boil.
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Old 10-26-2007, 05:13 PM   #6
Evan
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how does time steeping affect the taste? dont mean to hi-jack this thread, but i'm doing an red ale this weekend, normally i steep around 150 for 20 minutes...

 
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Old 10-26-2007, 05:19 PM   #7
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I put my start water (1 gal) at 180F. When I add up to 2 lbs of grain the temp drops to 170F. I steep at 170F with the heat off for 30 mins. At 30 mins the temp drops to 150F.

Always sounded good to me.

Just don't squeeze the bag, it'll add the tannins to the brew.
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Old 10-26-2007, 05:39 PM   #8
Brewno
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Quote:
Originally Posted by homebrewer_99
I put my start water (1 gal) at 180F. When I add up to 2 lbs of grain the temp drops to 170F. I steep at 170F with the heat off for 30 mins. At 30 mins the temp drops to 150F.

Always sounded good to me.

Just don't squeeze the bag, it'll add the tannins to the brew.

That sounds very simple. I may have to give that a test run.

 
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Old 10-26-2007, 06:54 PM   #9
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Good talk. I've wondered that as well. If you using a keggle, it takes longer than 20 minutes to get 6 gallons of water to boil. You mean I could have just thrown my grains in the keggle at the beginning? Let them stay in there until right before boiling occurs, then take them out? Dang. Would save me some time instead of steeping first, THEN getting the keggle up to boiling temperatures.

 
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Old 10-26-2007, 09:16 PM   #10
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What I wonder is what difference does it make if you are using only specialty grains? There are few starches in specialty grains that could be converted so what difference would temp make. And sparging would seem like a waste of time since it is used to wash away extra sugars.



 
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