Steeping Issue

[GregKelley]

Brewed a session IPA last night. It had 1.5 lbs of grains (12g crystal 20, 8g biscuit, 4g crystal 40). I soaked it in 1.875 qts of water (1.5 x 1.25) at just under 160F. I almost always use a ratio of 1.25 qts/lbs of grain even though I usually steep on the chance that I am doing a partial mash. After 30 minutes, the grains had soaked up all of the water. Literally, when I went to dump the grains into my strainer, very little came out. I ended up rinsing the grains with about 3 qts of 170F water which of course produced liquid.

Any thoughts? How much water do the rest of you use for steeping?

 

[dsaavedra]

I thought for extract brewing that requires steeping specialty grains it was pretty standard to throw all the grains in a muslin bag, tie it off, and just let it hang in the kettle with water at steeping temps (around 160°) for 20-30 minutes.

 

[GregKelley]

You can do that, but if you have grains that can be converted, that won't happen with a thin mash. But maybe you are right.

 

[RM-MN]

You can do that, but if you have grains that can be converted, that won't happen with a thin mash. But maybe you are right.

Yes it will. You have to dilute the enzymes a huge amount to avoid conversion. You might slow it down but it won't stop.

 

[GregKelley]

Yes it will. You have to dilute the enzymes a huge amount to avoid conversion. You might slow it down but it won't stop.

Good to know. What ratio of water to grain do you recommend for steeping?