frankvw
Well-Known Member
There are various guidelines on how much water to use when steeping grains (seeing as too much water promotes tannin extraction), but these are usually based on an average grain bill. But what when you only steep very dark (and therefore more acidic) grains?
I'm planning a stout (extract + steeped grains) for which I will steep 500 grams of roasted barley (no other grains) in 6 litres of water at 70 degrees Celsius.
Is this safe? Or should I reduce the amount of water? This will be a partial boil at a fairly low boil volume, and I'm trying to get as much flavour and extraction efficiency out of the roasted barley as I can.
Your opinions are appreciated!
// FvW
I'm planning a stout (extract + steeped grains) for which I will steep 500 grams of roasted barley (no other grains) in 6 litres of water at 70 degrees Celsius.
Is this safe? Or should I reduce the amount of water? This will be a partial boil at a fairly low boil volume, and I'm trying to get as much flavour and extraction efficiency out of the roasted barley as I can.
Your opinions are appreciated!
// FvW