Personally, when I brew with malt extracts, I have a shorter brew day in mind, so I steep similar to @FloppyKnockers . Start with distilled, RO, or low mineral water add the crystal / caramel / roasted malts at flame-on, heat the water, remove the steeping grains when the water gets to around 170F.want to try some extract recipes. When steeping, what temperature and how long do they need to steep?
I encourage this approach as it makes it easier if you transition to all grain. If you can keep the steep between 150 and 160, you can keep the mash in that range too.Most recipes recommend 150-170° for 30 minutes. When I was doing extract batches, I tried to stay between 155-160°.
Excellent! You perfectly answered a question I was going to pose ... as i have an extract/steeping brew day tomorrow Thanks!! After this batch i will try an all grainPersonally, when I brew with malt extracts, I have a shorter brew day in mind, so I steep similar to @FloppyKnockers . Start with distilled, RO, or low mineral water add the crystal / caramel / roasted malts at flame-on, heat the water, remove the steeping grains when the water gets to around 170F.
Some kit makers (e.g. Northern Brewer's Caribou Slobber) also this process (add steeping grains at flame-on), perhaps because it leads to a shorter brew day. Other kit makers steep for 30 minutes at 150F perhaps because it looks / feels like a "all-grain" brewing process. Recipes from books / magazines generally need to follow the recipe publishing standards that the book / magazine decides to use.
There are a couple of additional approaches that are occasionally mentioned:
Either of the four steeping processes will work well.
- an overnight cold steep of crystal / caramel / roasted malts.
- steep in a 2nd kettle while the water in the 1st kettle is heating to a boil.
About a year ago, I brewed a couple of batches side-by-side, varying just the brand of malt extract. Brand of malt extract is likely to have a greater impact on the final beer flavor than the steeping technique used.
hhmm... I believe my wife has pamper chef thermometer with alarm...so maybe I could do that?I'll suggest steeping for 30 min at 155F.
With an alarm thermometer (I have a Thermoworks ChefAlarm®), one could add the steeping grains at flame-on and set the alarm for 150. If the temperature alarm goes off before the 20 (or 30) minute steep is complete, hold the wort temperature at 155 for the rest of the steep.
With my all-grain batches, I will set an alarm for a little below my strike water temperature, then weigh / mill grains while the water is heating. The alarm also works for keeping an eye on mash temperatures. When I'm heating to a boil, I'll set the alarm for around 200, then measure out hops, ...
Well at some point I would like to go 2.5g all grain. I have heard that for 1g its easy to keep mash temp of kettle in oven since it fits. But I think I would like to practice what would work for 2-3. Thinking about a small cooler mash ton and doing batch sparge. The details a bit sketchy to me as it sees there is a lot of variation of what folks doI'll drop out of the discussion for a moment (I don't use my oven for mashing).