Steeping specialty grains

[iamopie2]

I believe from reading that what you want to do is sparge the grain bag instead of squeezing it. Boil a bit of water on the side, and when you pull the bag out, you take that water and pour it over the grain bag to get out all the goodness without squeezing it. Squeezing = tannins = not good.

 

[Bills Brew]

don't squeeze the bag......!!!

That's what he said!!!

 

[MikeG]

Does the amount you rinse the grains with matter? I'm going to try the 3qt to 1 lb ratio but rinsing afterward?

 

[GroovePuppy]

Er, John Palmer's "How To Brew" specifically says to squeeze the bag. I think it's already been established that tannins are from ph and temperature.

 

[lx302]

To squeeze or not to squeeze is the question.
I've been squeezing and have had good brews. I'd hate to waste all the extra liquid, but will I get a better brew if I don't?
I assume I won't know until I brew the same beer side by side, one squeezed, one not.

 

[DeathBrewer]

just run hot water through the grain instead. you're not wasting any flavor, color, or wort and you're not squeezing which may indeed extract tannins. you probably don't notice because you are using a small amount of grain...with a large amount it could become noticeable.

always take the extra step to ensure you're getting the best beer possible. that not only helps to make it great, but helps you to know what you're doing wrong WHEN you have a problem. you could make beer in a toilet bowl and it could come out good...doesn't mean you should do it. don't half-ass sanitation, don't half-ass your process, especially when the alternative is so easy.

 

[lx302]

Ok, that makes sense to run water through it before tossing, but now I have a question what do with the bags of grain while they are steeping?
I've been pulling the bags out of the water like a tea bag in water to extract as much color and sugars from the grain, a couple time in the 30min bath. Should I be doing something different? I usually only add 1/2lb per muslin bag and tie it at the top to allow the grain some room and not to be formed into a ball.

 

[Fat Guy Brewing]

I am still with DB on this. So maybe its ok to squeeze a small amount of grains. Although everyone's definition of squeezing can be different. If I did squeeze, I definitely wouldn't give it a death grip.

LX, I do the same with the bag, pick it up gently, move it around some. I cook on the stove and put my pot near the edge of the flame then try to keep the grains on the other side away from direct heat. I get at least 1 lb of grain in a bag and it is jammed up in a ball. One time when I was done, I cut the bag open to make sure water had soaked through all the way and it had.

 

[goplayoutside]

what I do is get the water to about 155 or 160 and then just turn the burner off and chuck the grains in there and leave it for a half hour, maybe heat it up some if it tries to drop below 150 or so. Then I scoop 'em out with a strainer. Works every time, no "squeezing" issues.

 

[MoRoToRiUm]

Muslin bag knotted at the very end- Let it steep and swell around 150, gently moving to on occasion to ensure it doesn't touch the bottom of my brew kettle much. Then I grab a beer in one hand, muslin bag in the other, and hold it over the kettle while I ramp of the wort some more- consume beer in other.

 

[Knightrain88]

I just brewed up an English Brown Sunday night. I tied the open end of the muslin bag to the door handle of the microwave above the stove. It hung at the perfect height to submerge the grains and keep them from contacting any of the metal surfaces.

 

[Acula_MD]

I see a lot of people here say that they just add their specialty grains directly to the mash, or for the last 10 min (and then sparge). Wouldn't that go against this advice?

 

[pfgonzo]

Acula, everything can go into the mash if you're doing an all-grain recipe. While the specialty grains have already had their sugars converted with heat, there's no reason to separate them from the rest of your grains. Seems silly to conduct your mash with all pale malt, and then separately steep your specialty grains in the boil kettle.

Specialty grains, if you're doing a mash anyway, can and should into the mash with the rest of the grain bill. They'll help bring down the PH of the mash too, and avoid tannin extraction.

 

[butterpants]

I steep my grains (regardless of amount) in 6gal (or whatever my full boil amt is) until 170 F and don't squeeze the bag. No issues so far

 

[LongDog]

I feel more confused about brewing after reading this thread. I have always steeped in the boil volume of 3 gallons. Given my results, I am willing to try the smaller water ratio. I have heard that you don't want to squeeze the bag as that would only add astringency to the beer. I'm clueless, it seems.

 

[jonnyp1980]

I feel more confused about brewing after reading this thread. I have always steeped in the boil volume of 3 gallons. Given my results, I am willing to try the smaller water ratio. I have heard that you don't want to squeeze the bag as that would only add astringency to the beer. I'm clueless, it seems.

You can do 2.5 3, 4, or 5 then top off to 5 gals. You can boil 6 gals and boil off to 5 and not have to use water to top off. The reason they give a set gallon mark is that most people can't get a full boil on some stove tops. As for squeezing the bag I've heard you can get off flavors while others say they don't. Personal preference I guess. I personally don't.

 

[CrookedTail]

I feel more confused about brewing after reading this thread. I have always steeped in the boil volume of 3 gallons. Given my results, I am willing to try the smaller water ratio. I have heard that you don't want to squeeze the bag as that would only add astringency to the beer. I'm clueless, it seems.

Here's the method I use, and it works:

Put your grains (no bag) in a small pot, and fill it with water, making a porridge. Heat this mixture to 150-160, and let it sit for 20-30 minutes. While that's going, fill another small pot with water, heat it to 160-170. When the steep is done, hold a fine mesh pasta strainer over your brewpot (because of the handles it has, mine sits nicely over the pot on its own), and strain your grain/water mixture. Then ladle the water from the second small pot of water over your grains, giving them a rinse. Let that drain into the pot, and then you're done.

This works great, and there's no bags to deal with. Plus there's no need to squeeze the grains and risk tannin extraction.