first timer temp problem?

[bobcat1]

ok so i just did my first batch of beer. it is an AIH summer wheat kit. it says to steep the grains at 150-160 for 20 min. i started at 155 or so and turned down the heat but it climbed to about 170 so i removed from heat and it returned to below 160 but it was probably above 160 for half of the steep time (ten min). will this adversely affect my beer and if so how?

 

[unionrdr]

Being at 170F for a short time could've leached some tannins from the grain husks. But being such a short time, it might not. When steeping or mashing, I get it to temp while stirring in the crushed grains. Then wrap it up in my quilted winter hunting coat to hold the temp steadier.

 

[rodwha]

Can tannins be leached at 170*? I thought grains were OK (to a point) as long as they were below 180*.

 

[unionrdr]

Steeping temps to my understanding should be no higher than 165F. I usually stay below 160F when steeping for 30 minutes.

 

[rodwha]

I've always stayed between 155-165* with mine as well, but I've read that the temp isn't so important as it is with mashing as all you are doing is extracting the sugars/flavors/color.

 

[flars]

The higher the pH of your brewing water, the more you should stay below 170°. Tannin extraction is caused by a combination of temperature and pH.

uniondr has it right, don't take any chances.

 

[unionrdr]

True. But 170F is pushing it in my book. I like to stay below that threshold just to keep some kind of safety margin. Being a partial masher, I have certain habits in this regard.

 

[rodwha]

I hear ya!

 

[RM-MN]

When decoction brewing is used, a portion of the mash is removed, brought to a boil, then returned to the mash to raise the temperature and that doesn't cause tannins. Tannin extraction is dependent on the pH primarily and then on temperature. If your ph is acidic enough (below 6.0) you won't extract tannins even by boiling. Once your pH goes up to 6.0, then the temperature matters.

 

[bobcat1]

that clears it up...lol guess i have a lot to learn. so if i did extract these tannin, what would the final result be on the beer?

 

[unionrdr]

If it did, it'd have a bit of astringent off-flavor. Like sucking on a tea bag. With what you described temp-wise, a firm, definite maybe.

 

[bobcat1]

thanks for the replies!