A Couple Noobie Questions

[TwistedHalo]

First, thanks in advance to anyone that can help.

I just finished my first extract brew last night. I was overly thorough with sanitation and followed the instruction list almost exactly, but came away with a couple of concerns that I am hoping won't mess the batch up too bad.

The first problem; the first step called for heating 2 gallons of water to 155 F and then turning off the heat and adding a crushed grain bag weighing 2 lbs 8 oz (combo of pale ale, crystal 10L, and cara pils malts) and steeping it like a tea bag for 25 minutes. The only problem is I turned the dial the wrong way leaving the burner on the lowest setting instead of turning it off. Now, my assumption is that the water most likely either a. maintained at about 155-160 F or, b. raised in temp. slightly, to maybe 175-180. It definitely did not boil. But, if it was off like it was supposed to be, the temp. obviously would have dropped throughout the steeping process. Will the warmer water have brought out more of the grains? Does anyone foresee any real issues with this?

Second issue; probably not an issue at all, but I can't find info on it anywhere that I have searched. After chilling my wort I had to add around 2.25 - 2.5 gallons of water to bring my bucket level up to the suggested 5.25 gallons. Is this a pretty standard amount of water to have to add? It just seems like a lot and, like I said, I can't find the info anywhere that I look.

Thanks again!

 

[kombat]

First problem: If the grist included pale ale, then you were likely supposed to be doing what's called a "partial mash," meaning enzymatic activity was supposed to have taken place to convert the starches in the pale ale malt into fermentable sugars. In that case, yes, heating too high will indeed have a detrimental effect on your beer. The enzymes would have created unfermentable sugars at the higher temperature, until the temperature climed over 160° F and they became denatured and stopped doing any conversion at all, leaving you with starches in your beer. The result will be (at best) an overly sweet beer, or (at worst) a starchy, cloudy beer.

Second issue: Probably perfectly normal. If the instructions told you to only heat up 2 gallons in which to steep the grain, and you need to top up to 5.25 gallons, where else would all that remaining water come from?

 

[rlmiller10]

Your steeping may have extracted some tannins if the temp got up to 180. So you may get that taste in the final beer but it is still drinkable beer. I happen to like a bit. But then I like tea that will take the top layer of enamel off your teeth.

As for the water that may be ok if that was the recipe. Did you take gravities? Depending on the amount of extract and thus the gravity of the boiled wart adding that much water may have diluted the wort. If so you will have a lighter, lower alcohol beer. But still beer and still something you made to drink (with the help of a few billion yeast).


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[TwistedHalo]

Well, I just put on a pot of water to get to 155 F. I'll put it on the lowest setting after that and see what it does.

The OG was about 1.072, which I think should be in line with the 1.060 the original recipe said it would be + the 1% alcohol boost i added

 

[Terek]

1.06 to 1.07 is a pretty big jump

As long as ur water didn't go above 175-180 should b fine

 

[rlmiller10]

I would worry more about scorched or caramelized sugars. If the 1.072 OG is post dilution then the boil was 1.876. A lot of sugar in that water.

For that high of a final gravity beer it would be good to add more water at the beginning of the boil to keep the post boil gravity down.


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[TwistedHalo]

The pot of water seems to be maintaining a heat of around 168-169 through the first 15+ minutes of the timer. Hopefully that isn't too bad.

 

[TwistedHalo]

Using a digital thermometer, the temp maxed out at 171.1 F, not going over 170 until the last 4-5 minutes of the 25 minutes that would have represented the time I had the grains in the pot. The temp. spent most of its time in the mid to high 160s. So, hopefully that isn't too bad?

 

[Phoenix7801]

The temperature may be rising but your forgetting that originally you brought it to 155 THEN dropped steeping grains into the water which would've dropped the temperature down. From my own (limited) experience, I did an all grain 1 gallon kit and when it hit 160, I dropped the grain in and had to keep it between 144-152. This was difficult to do on the lowest setting and my stove is relatively efficient. I think it probably dropped below 155 when you dropped the bag in and could've possibly gone even lower. Ill let the brewmasters weigh in with their opinions.

 

[TwistedHalo]

I would worry more about scorched or caramelized sugars. If the 1.072 OG is post dilution then the boil was 1.876. A lot of sugar in that water.

For that high of a final gravity beer it would be good to add more water at the beginning of the boil to keep the post boil gravity down.


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There was very little crud at the bottom of the boil pot and nothing that seemed burnt. So, hopefully that's a good sign. Thanks

 

[TwistedHalo]

The temperature may be rising but your forgetting that originally you brought it to 155 THEN dropped steeping grains into the water which would've dropped the temperature down. From my own (limited) experience, I did an all grain 1 gallon kit and when it hit 160, I dropped the grain in and had to keep it between 144-152. This was difficult to do on the lowest setting and my stove is relatively efficient. I think it probably dropped below 155 when you dropped the bag in and could've possibly gone even lower. Ill let the brewmasters weigh in with their opinions.

Man, I hope you're right!

 

[rlmiller10]

Sounds like you will have some good beer. Welcome to the addiction


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[TwistedHalo]

Phoenix, I hope you're right!!

 

[kombat]

The big question here is whether this is a partial mash kit, or an extract kit with steeping grains. The OP indicated that the grains included some pale malt, which suggests it was a partial mash.

Perhaps the OP can elaborate more on the nature of the kit he used? Was it a partial mash it or an extract with steeping grains kit?

 

[TwistedHalo]

Sounds like you will have some good beer. Welcome to the addiction

We'll see. I used hop additions of 1/2 oz Centennial + 1/2 oz Amarillo at 60 min, 1/4 oz C + 1/4 oz A at 30 min, 1/4 oz C + 1/4 oz A at 15 min, and 1/2 oz Centennial at flame out. I'm going to add another 1/2 oz Centennial when I put it in the secondary. Fingers crossed!

 

[TwistedHalo]

The big question here is whether this is a partial mash kit, or an extract kit with steeping grains. The OP indicated that the grains included some pale malt, which suggests it was a partial mash.

Perhaps the OP can elaborate more on the nature of the kit he used? Was it a partial mash it or an extract with steeping grains kit?

The kit was the all extract version, and there were partial mash and full grain kits available. So I'm assuming they were steeping grains. 2# Pale ale malt, 8 oz Cara pils malt, 5 oz Crystal 10L malt.

 

[kombat]

The kit was the all extract version, and there were partial mash and full grain kits available. So I'm assuming they were steeping grains. 2# Pale ale malt, 8 oz Cara pils malt, 5 oz Crystal 10L malt.

This is where I'm getting confused. You've indicated that the kit included 2 pounds of pale malt, which cannot be steeped. It must be mashed. The crystal malts are fine, they've already been effectively converted during kilning, but the pale malt will only yield starch unless you convert it (by holding it at a temperature between 145 and 160 for a period of time).

If it really was pale malt, then how could it have been an extract/steeping grain kit? Is it possible you're mis-remembering the variety of malt, and it wasn't actually pale malt?

The reason I'm focusing on this is because if it really was pale malt, then it would have been much more important for you to have hit the correct temperatures during the steep (actually a mash). But if it wasn't pale malt, then you have much more flexibility with the temperature, and the resulting beer will not be nearly as badly flawed.

 

[TwistedHalo]

If it really was pale malt, then how could it have been an extract/steeping grain kit? Is it possible you're mis-remembering the variety of malt, and it wasn't actually pale malt?

It definitely says Pale ale malt. Now, the main malt for the kit was 8 lbs. of extra pale liquid malt extract. Is it possible the steeping was just to add flavor? I really don't know.

 

[TwistedHalo]

The procedure was 2 gallons, steep grains, add 1 gallon, bring to boil, take off and add 8 lbs liquid extract, bring back to boil, etc.

 

[kombat]

That's interesting, I'd never heard of that before. I wonder what the manufacturer's intent is in instructing you to "steep" pale malt? Maybe they're just using "pale malt" as a generic term to refer to a malt that's actually already been kilned and converted?

At any rate, this is still a great learning experience for you, and you'll still end up with beer at the end of it. Good luck, keep us posted on the progress of this batch, particularly some tasting notes when it's finally ready.

 

[TwistedHalo]

That's interesting, I'd never heard of that before. I wonder what the manufacturer's intent is in instructing you to "steep" pale malt? Maybe they're just using "pale malt" as a generic term to refer to a malt that's actually already been kilned and converted?

At any rate, this is still a great learning experience for you, and you'll still end up with beer at the end of it. Good luck, keep us posted on the progress of this batch, particularly some tasting notes when it's finally ready.

Thanks! I'll definitely do that!

 

[garvinator70]

It will be fine beer ! Patience is the key. Ban;


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