Corey61753
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I have done a few all-grain batches and want to try some extract recipes. When steepin what temperature and how long do they need to steep? Thanks in advance.
want to try some extract recipes. When steeping, what temperature and how long do they need to steep?
Most recipes recommend 150-170° for 30 minutes. When I was doing extract batches, I tried to stay between 155-160°.
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.
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.
I'll suggest steeping for 30 min at 155F.
Unless ...
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, ...
I'll drop out of the discussion for a moment (I don't use my oven for mashing).
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