Anglecard48
Member
They say steeping specialty grains with too much water — experts recommend no more than 2 quarts of water per pound of grain — can release excess tannins. The thinking seems to be that:
1) specialty grains are slightly acidic.
2) the steeping solution should be below 6.0 pH
3) if a large amount of water is used for the steep, the pH of the water will overcome the pH of the grain, raising the pH of the steeping solution higher, beyond the 6.0 level
Therefore, use a relatively small volume of water.
What if the source water for the steeping is within the <6.0 pH range? Would the volume of water matter?
1) specialty grains are slightly acidic.
2) the steeping solution should be below 6.0 pH
3) if a large amount of water is used for the steep, the pH of the water will overcome the pH of the grain, raising the pH of the steeping solution higher, beyond the 6.0 level
Therefore, use a relatively small volume of water.
What if the source water for the steeping is within the <6.0 pH range? Would the volume of water matter?