Steep time for grains

[duffbeer71]

We are going to start a Dogfish 90 minute clone (extract) and have a question. The recipe calls to start with 6 gallons of water, put the specialty grains in and let steep as the temperature rises to 170 degrees. We only have 5.5 gallon brewpot, so we were going to start with 4 gallons or so there would be room for the DME and the boil. Then we would add water later to get it up to 4.5 gallons which is where you are supposed to be in the end. But if we have less water, it will take less time for the water to reach 170 degrees so effectively the grains would steep for less time. Will that affect it? We plan on getting a larger brewpot in the future, but for now this is what we have.

 

[Yooper]

What I'd suggest doing works for all volumes of water. Just bring your water t0 160 degrees, turn off the flame and add your grain bag. Steep for 20 minutes, stirring well to thoroughly wet the grains. Then, after 20 minutes, you can pull out the grains and throw them away and then bring the result liquid up to a boil. That way you're steeping for the correct time, and not getting over 170 degrees (which can produce bad flavors from the husks of the grains).

 

[Skyforger]

+1

Keep it in the 150-170*F range for about 20 mins. Then remove and boil.

 

[rferguson61]

If you only step for 20 minutes then why on all grain batches do you mash for an hour?

 

[Slowfro]

If you only step for 20 minutes then why on all grain batches do you mash for an hour?

It has to do with specialty grains versus base grains. Base grains have more starches leading to more sugar extraction so they need a longer conversion period, and at that point you're also doing a greater volume of grains. The 1 hour mash is also a ballpark rule to make sure that your conversion is complete. Depending on mash thickness and system some people are able to get full conversion in less than that. It can vary a lot with your specific system and efficiency.