Steeping temps for Graff

[ciderslug]

I'm making my second batch of Brandon O's graff (first batch was scrumptious) but got sloppy in the steeping/ sparging processes. The batch is currently bubbling away quite happiy, but I wondered what impact I should expect from having allowed the water to go well over the 155 degrees for steeping and the 170 degrees for sparging (in both cases the water reached boiling point at least once during the process)? Should I be overly concerned?

 

[krisagon]

ehh, it might be a little tannin-y but I think it's still a keeper.
Do us a favor and let us know how you feel about the taste once it's ready.

 

[Fletch78]

Right about the tannins, I was recently thinking about experimenting with a graff, mash or steep at higher temps to make more of the sugars unfermentable for a sweeter product, and also getting some tannins that are desirable in cysers. I just don't know what barley tannin tastes like, vs Grape or Oak tannin.

So, I don't think you should be overly concerned, I think you just accidentally did what I want to experiment with. Please take good notes. Please post back your results, I'm very interested. Thanks!

 

[RugenBrau]

you should be ok as long as you did not go above 170

 

[gratus fermentatio]

I've found graf to be a very forgiving recipe. I accidentally hit the boiling point a couple times with the grain on my 1st batch & it still turned out to be very tasty. I think it'll be fine as long as you didn't boil it continuously for several minutes. Regards, GF.

 

[ciderslug]

I'm just about ready to bottle, and tried a bit last night. All in all not bad. It has a slightly 'darker' taste to it than my original batch, which could be the extra tannins you referred to, but I can't discern how much of it is from letting the temperature get away from me during steeping/ sparging, and how much is from having used amber DME this time vs Light DME last time. On the whole, I don't think it made that much of a difference, so I'm glad I didn't toss the batch