Hello all,
Most recipes I've come across that use steeping grains simply say to steep at <170F for x minutes (usually 30 or 45 min) with no mention of the amount of water to steep in.
However recently in looking up a good Nut Brown Ale recipe, I've seen a couple that say to steep in certain amounts of water (usually 1 to 3 gal) then after steeping, add water and continue like normal.
Does anyone know if the amount of water you steep in can affect the wort?
The only thing I can imagine is that if you use too little water, it'll become saturated and not take any more sugars from the steeping grain. If this is the case, then using a full 6 gal to steep shouldn't be a problem?
Most recipes I've come across that use steeping grains simply say to steep at <170F for x minutes (usually 30 or 45 min) with no mention of the amount of water to steep in.
However recently in looking up a good Nut Brown Ale recipe, I've seen a couple that say to steep in certain amounts of water (usually 1 to 3 gal) then after steeping, add water and continue like normal.
Does anyone know if the amount of water you steep in can affect the wort?
The only thing I can imagine is that if you use too little water, it'll become saturated and not take any more sugars from the steeping grain. If this is the case, then using a full 6 gal to steep shouldn't be a problem?