Steeping Question

[edco76]

So far I have seen 2 different methods of getting the steep in on extract brews.

I have been hitting 150f, then steeping the grains for 30min, while watching the thermometer and keeping it 150-160

This has worked out well so far but lately I have also seen some recipes that just call for steeping the grains at flame on, then pulling them @ 150.

Is there different methods for different styles? Or just general guidelines?

What am doing now isnt hard but just tossing them in and pulling at temp would be easier.

 

[Yooper]

Generally, either way is fine for steeping grains and whatever is most convenient for you would be ok.

The tricky part is that some recipes have grains that are actually mashed, and not steeped. The technique is basically the same, holding the water and grain at 150-160 for 30 minutes or more- but what is happening in there is enzymatic activity.

That's the only reason I recommended to always do it a certain way- using 1.5 quarts of water (give or take) per pound of grain and holding at 150-160 for 30 minutes or more. That way, it doesn't matter if there are steeping grains only, or steeping grains plus base malt, or so on- it's always correct.

But if you know it's 100% steeping grains, and nothing that needs to be mashed, it really doesn't matter.

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[unionrdr]

With steeping you can get away with more water & temp up to 165F. Mash temps are generally 147 or so up to 160. But since I partial mash, I agree with yooper & use 1 1/4 to 1 1/2 quarts of water per pound of grain. 30 minute steep, 60 minute mash generally.