Steeping Grain Procedure

[burning_snowmans]

I have a question about methods for getting steeping grains to the correct temp. After doing my first brew I learned some different techniques from my BIL for extract and steeping grains and wanted to get some feedback.

My original method for steeping grains was to start heating my water on my propane burner to about 140 degrees and then insert my grains for roughly 20 minutes. This worked well as the water was just coming to 165 when I took the grains out, but I didnt have much control over how fast the water was heating or a good read on when it got over 165 degrees (no permanent temp gauge yet).

The method my BIL mentioned was to heat a portion of the water (I assume under 1 gallon) with the steeping grains in the oven. This allows for more temp control over the water heat and no risk of the water getting to hot.

In my short time researching brewing techniques I have not ran across the second method, is it something common? Are there any risks to the steeping grains being in water either to hot or not hot enough? Any better ways to regulate water temp using a propane burner?

Thanks in advance!

 

[Pappers_]

For steeping grains, you don't have to be too concerned regarding temps - you're not mashing. The main concern is extracting tannins if you're too hot.

Never heard of anyone using your BIL's oven method but it should work.

 

[Sailingeric]

I turn my burner on, bring my pot up to about 155 degrees, turn off the heat, put the grain bag in for about 20 minutes with the lid over it. Remove, bring up to boil.

 

[Patrick87]

With 6.5-7 gallons of water in the kettle, I turn on the burner, weigh/bag my grains, hang the bag in kettle (usually the water is 120*-140* at this point), then turn the burner off at about 155-160*F. I then start the timer for 20 minutes. When the timer beeps, I fire up the burner, pull the bag, squeeze the heck out of it, then discard grains and begin boil.