Steeping temperature

[RichardG]

Gents, I'm seeking clarification on the steeping temperature for specialist grains. I'm moving to extract brewing as part of the long road to AG. My first effort was a kit adaption and I used 200g of crystal. From various posts I've read on the forum I understood that the grains should be steeped at temperatures between 62 - 67 degrees C and that's what I did. Now for Christmas I was given John J. Palmers book, How To Brew (very ggod read by the way), and in chapter 13, page 134, he states that specialist grains should be steeped for 30mins (which is the time I use) at 66 - 77 degrees C. So, which is right?

[sparky Paul]

I go for 30 mins at about 70°C, that seems to work okay for me.

[Graham]

As they can be put into the mash tun without problem, if you stick to typical mash temperature range, 62 to 77, you cannot go wrong. You shouldn't be able to do any harm with times up to 90 minutes either. They can tolerate a wider range, I am sure, but if you stay within normal mash boundaries, you must, by definition, be safe.

[RichardG]

Many thanks guys; seems that, either way, I was in the right area. Cheers!

[Trough Lolly]

When I steeped grains, I used to put them in a muslin bag, added the bag to a pot of cold water and slowly brought it up to 70C - dipping and stirring regularly to avoid scorching the bag and grains. When done, remove the bag and sit it over the pot in a colander and drizzle about 1 or 2 L of warm water over the bag to remove the crystalline sugars still trapped in the grainbag.

Cheers,
TL

[RichardG]

Nice idea TL. I already use muslin grain bags, but It's something I'd thought about during the 'post match analysis', namely, some form of 'sparging'. I'm going to do a more formal extract brew next time, so I think I'll follow your method.

[Trough Lolly]

No probs, just don't get too heavy with the sparging - tannin extraction is easy to do if you sparge the bejaysus out of the grainbag.

Cheers,
TL

[RichardG]

Righty-ho TL, I'll be aware. Just the one rinse it is!