Grain Steeping Time

[fishman783]

Couple of Questions about steeping specialty grains for extract brewing.

I have a large boil kettle, 35qt, it takes on my stove about one hr to get up to a boil. When steeping specialty grains, is it okay to leave them in for say 45 mins while the water gets up to 160 or 170 degrees? The recipe says to let the grains steep at 160 degrees for 20 minutes, so should I add the grains at the point the water temp is at 160 or should I let the grains soak as the water warms as well. May be a dumb question, but just getting started. Thanks for any advice.

Matt

 

[DaveMcPhee]

The temperatures are all derived from enzymes that exist in the grain. There are various groups of enzymes that have various functions, which are all activated at certain temperatures (and PHs). Most wort proteins, including some enzymes like the amylases, are not soluble until the mash reaches temperatures associated with the protein rest (113-131°F).

My guess is that soaking the grains in the slowly warming waters will have no ill effect, but nothing will actually happen until the water hits 113 and up. The enzyme that is activated at around 160F, alpha amylase, is the one that actually turns the starch into maltose, which many of the other groups then further convert.

In summary, mashing starts at 160, and then needs to slowly cool for the others enzymes to activate. Starting with cooler water and heating it to 160 before letting it cool again should have no effects, whether positive or negative. Except: it will take even longer for the water to reach 160.

 

[vicratlhead51]

I don't see what itd hurt to steep them while warming. Just make sure to pull em out before you hit 170. Higher temperatures can pull unwanted compounds called tannins from the grain. They'll give the beer a bad flavor kind of like oversteeped tea.

 

[Mikethepoolguy]

Steeping grains is like making tea. You can use hot water for a little while or cold water all day. Somewhere in between works too. To answer your question, yes. But do not steep in hot water for all day and avoid going over 170.

 

[DaveMcPhee]

I just checked my logs, my 35qt kettle takes 25 mins to bring 2.5 gallons to 155F on a gas stove. An hour seems a long time, how much water is in your pot? Or are you on electric? If so, you have my condolences

 

[DaveMcPhee]

Steeping grains is like making tea. You can use hot water for a little while or cold water all day. Somewhere in between works too. To answer your question, yes. But do not steep in hot water for all day and avoid going over 170.

This is unfortunately completely incorrect.

 

[Docjowles]

The dude is steeping grains, not mashing. The point is to extract some color and flavor, not convert starches. I think you're out-thinking yourself, Dave.

edit: fixed terminology

 

[dcp27]

Couple of Questions about steeping specialty grains for extract brewing.

I have a large boil kettle, 35qt, it takes on my stove about one hr to get up to a boil. When steeping specialty grains, is it okay to leave them in for say 45 mins while the water gets up to 160 or 170 degrees? The recipe says to let the grains steep at 160 degrees for 20 minutes, so should I add the grains at the point the water temp is at 160 or should I let the grains soak as the water warms as well. May be a dumb question, but just getting started.

for specialty grains its irrelevant which way you do it. crystal/caramel and dark malts already have all the starches converted to sugars and have no enzymes, you are just extracting the sugars from them. the warmer you are, the easier it is to extract the sugar due to a lowering viscosity. they can still extract tannins tho so keep it under 170.

 

[DaveMcPhee]

Wrong? On the internet? Me!??

2011 is off to a bad start. Ignore me fishman.

 

[DaveMcPhee]

Wrong? On the internet? Me!??

2011 is off to a bad start. Ignore me fishman.

 

[fishman783]

Hey thanks for all the responses I am actually boiling five gallons at a time just was not sure if the extra time steeping the grains was going to add more color or not..I did plan on removing before reaching 170 deg. Also now have access to a large propane burner which should make reaching boiling temp quicker. Thanks again Matt.