Steeping Grains Question

[LaffnJack]

I have done several extract batches with decent success, but I was curious about changing how i use the steeping grains. Usually I add them as soon as I start heating the water and then remove at 170 degrees (per the instructions). However, I have been reading on all grain and got to thinking if there was a better way to handle it. My question is would there be any advantage to heating the water to 152 degrees, then adding the grains and letting them soak for the required time at that temperature? As I remember, that is the temperature "sweet spot" for mashing.

Thanks in advance,
-J-

 

[Yooper]

I have done several extract batches with decent success, but I was curious about changing how i use the steeping grains. Usually I add them as soon as I start heating the water and then remove at 170 degrees (per the instructions). However, I have been reading on all grain and got to thinking if there was a better way to handle it. My question is would there be any advantage to heating the water to 152 degrees, then adding the grains and letting them soak for the required time at that temperature? As I remember, that is the temperature "sweet spot" for mashing.

Thanks in advance,
-J-

Either way is fine with steeping grains, as you're basically making a tea out of them. When you use other grains, where you need to mash, holding at 152 (generally adding water that is around 162-165) is where conversion happens so that is when it becomes important.

 

[myndflyte]

Steeping it just getting the sugar out of the grains. When you mash with base malts, there is actually an enzymatic conversion that is occurring, and the resulting wort is dependent on the temperature. With specialty grains, all you need to do is soak them in some warm water.

 

[LaffnJack]

Thanks for information.

-J-