For those of you who still do extract beers, what's your usual steeping regimen for the specialty grains? The kits from my LHBS have directions that state 10mins (@ 150-160F) as the minimum, but 30mins as being optimal. Stir vs. don't? What about the husk dust that gets through the muslin bag..tannins?
Steeping technique (time)
Dec 06, 2005
3 Replies
Joey,
- Toss cracked grains in pot.
- Add 1.5 quarts of filtered water per pound of grain.
- Heat grains and water to 156°F and hold for 30 minutes.
- Stir occasionally (this will keep the temperature even throughout the mix).
- After 30 minutes, remove grains and add water to boil pot.
- Rinse grains with 170°F 1.5 quarts of filtered water per pound of grain.
The amount of dust will not harm your wort by boiling. This may be more than most people will do but the change to a partial mash will be much smoother.
Good luck, Wild
I (when I used to do partial mash) put the grain in a pan with 150 ish water..bring it back up to 150 (stiring all the while)then put it on top of the burner that your oven vents out of if you have an electric stove. Before starting I turn the oven on at around 200 degrees. I wrap a towell around the pan and leave it set over the vent. This keeps it within one or two degrees of 150.........Then I sparge with
170 degree water after 30-45 minutes.............I hope this helps.....HJ
Stir definitely. Hell, when I steeped grains I would squeeze the bag! Back on my third or fourth all grain I got lazy and let a lot of husks into the boil. That was the only time I noticed a beer being tannic and it didn't help that it was a light-ish lager. Trust me, you need to boild a LOT of husks to get a tannin problem.
_Randal
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