frankvw
Well-Known Member
Because many home brewers in this area (including yours truly) brew with borehole water from a dolomite layer which is so hard it can be described as liquid pebbles and has a high pH as well, I have tried to observe the recommendation of not using more than 2 quarts of water (2L) per pound of grain (450 gr.) when steeping malts. I've tasted extracted tannins more times than I care to remember.
But after doing a small scale test with Crystal 60 (Caramunich III) I have my doubts. Due to grain absorption (which for Caramunich III may be higher than average, I don't know) this leaves me with very little wort. Of course I could sparge, but then I'd risk tanning extraction again. Which I could avoid by acidifying my sparge water, but then why not do that with the strike water and simply use more water.
So. What is your preferred water-to-grist ratio when steeping grains, and why?
But after doing a small scale test with Crystal 60 (Caramunich III) I have my doubts. Due to grain absorption (which for Caramunich III may be higher than average, I don't know) this leaves me with very little wort. Of course I could sparge, but then I'd risk tanning extraction again. Which I could avoid by acidifying my sparge water, but then why not do that with the strike water and simply use more water.
So. What is your preferred water-to-grist ratio when steeping grains, and why?