Before I got my AG stuff I made an extract brew with some crystal to steep.
I had to steep at a certain temp for 30 mins then boil and add extract and hops etc. I read that you shouldn't really steep longer than that.
Now I'm brewing AG I'm adding the crystal to the mash and mashing for 90 mins.
My question is, will mashing for 90 mins not be a problem is steeping for longer than 30 is? And would it make a difference if I mashed the grain, added wort to boiler and steeped crystal at that point for 30 and then boiled?
Cheers
Steeping grains
Re: Steeping grains
I've no idea why it's ok to mash crystal for 90 minutes but steeping should be no more than 30 mins, probably just one of those home brewing anomalies, based on rumour and hearsay. But you could add the crystal to the mash 30 mins before the end, and save the 30 minute steep after the mash that you suggest. That said, I've mashed crystal for 75 minutes with no problems. Hope that answers your question. 
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gibbiem
Re: Steeping grains
Mad in it! Just bottled another that had crystal for full 90 min mash so will see what its like. Its the same recipe as the extract one I mentioned but an AG version so if it tastes the same or similar I'll just stick to this method
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Jocky
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Re: Steeping grains
It's not Crystal that is the issue, it's the fact that you're steeping a small amount of grain in a large amount of water, and this is what theoretically causes tanning extraction/astringency.
In a mash the larger amount of grain brings the overall pH down. When you steep there isn't enough grain to do that, you end up with a high pH and exposing the grain to that for an extended period of time may cause tannin extraction.
In a mash the larger amount of grain brings the overall pH down. When you steep there isn't enough grain to do that, you end up with a high pH and exposing the grain to that for an extended period of time may cause tannin extraction.
Ingredients: Water, Barley, Hops, Yeast, Seaweed, Blood, Sweat, The swim bladder of a sturgeon, My enemies tears, Scenes of mild peril, An otter's handbag and Riboflavin.
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gibbiem
Re: Steeping grains
Ahhhh... That makes sense. Thanks for clarifyingJocky wrote:It's not Crystal that is the issue, it's the fact that you're steeping a small amount of grain in a large amount of water, and this is what theoretically causes tanning extraction/astringency.
In a mash the larger amount of grain brings the overall pH down. When you steep there isn't enough grain to do that, you end up with a high pH and exposing the grain to that for an extended period of time may cause tannin extraction.
Re: Steeping grains
If you look at the extract recipes in David Line's book (Brewing Beers Like Those You Buy) he advocates just chucking the grains in the boiler and leaving them there for the whole boil! Not recommended these days! 
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Jocky
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Re: Steeping grains
And to think I once panicked that I'd ruined a brew because I'd let the water I was steeping in get to 80 degrees...
Ingredients: Water, Barley, Hops, Yeast, Seaweed, Blood, Sweat, The swim bladder of a sturgeon, My enemies tears, Scenes of mild peril, An otter's handbag and Riboflavin.