Illustrated Beer Brewing Primer
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Steep the Grain - Partial MashSteeping the grain is how you get the fermentable sugars out of the grain kernels and into the water. The temperature is important because there is a process of enzymes working on the grains which happens only at specific temperatures. This process is called the "mash". Don't exceed the recommended temperatures, or you may destroy the enzymes ability to convert the grains to fermentable sugar. The Carapils grain is especially formulated to be converted easily and quickly using a steeping process.
Heat the WaterStart by heating water in the boil pot to 155F. Start with about 4 or 5 gallons of water in the boil pot (You will add more later). Have your thermometer ready, and watch the pot as the temperature rises.Steep GrainWhen the water reaches 155F, turn off the heat, put the grain bag in the water and pour your grains into it. Put a lid on the pot and set the timer for 30 minutes (or more). Lift the grain bag up out of the water a few times during the steep, to rinse out the sugars from the grain. This is a lot like making tea with a teabag, except that you steep at a lower temperature.
That's it, just let it steep for 30 to 60 minutes, timing is not critical on this. Go ahead and do something else, and come back later. The temperature will drop slightly but that is OK. You can stir it now and then, or lift the bag out of the water, but this is not really necessary until the end of the steeping process.
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Illustrated Beer Brewing PrimerIngredients :: Equipment :: Preparation :: Steeping :: Sanitation :: Mash Out :: Add Extract :: Boil :: Bittering Hops :: Wort Chiller :: Flavor Hops :: Aroma Hops :: Chill Wort :: Remove Chiller :: Aerate :: Carboy :: Pitch Yeast :: Cap :: Cool the Carboy :: Fermenting :: Corny Keg Rebuild :: Racking :: Reusing Yeast :: Transferring Beer :: Carbonation :: Prost! |
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