steeping step temperature question

[tomek322]

I have been perusing the recipes on that site with 5000+ recipes... anyway, some extract with grain recipes call for steeping by raising the water to certain temperatures holding and moving higher and holding etc...

i.e. go 60...hold for 15 minutes, go 133 hold for 20 minuts... got to 160 hold for 30 minutes... go to 170 and flame out...

What is the advantage to doing this? And is there any rhyme or reason to the temperatures the resipes tell you to stop and hold..

 

[EvilTOJ]

That sounds more like you are looking at a Partial Mash or All Grain recipe. Letting the specialty grains steep at 150 - 170 for 30 minutes should be all that you need. Post the recipes for more clarification.

 

[tomek322]

http://hbd.org/cgi-bin/recipator/recipator?group=49&item=6297

 

[david_42]

That recipe is doing a stepped mini-mash of wheat malt, not steeping. If you steep wheat, you get mega starch haze.