Subject: Why not to boil grains
Date: 1989-07-28 14:38:56 GMT
Andrew (Drew) Lynch <email@example.com> asks:
> I have noticed quite a few people mentioning that when using whole
> grain malts, (crystal, chocolate, etc.) that they should not be
> boiled, only steeped. Where does this fit into the brewing process?
> What is the proper "steeping" temperature. And, most importantly, why
> not boil?
For the same reason that you don't boil the tea bags in the water - too many
tannins get into the brew. When you make tea, you boil the water, take it
off the stove (or whatever), and let the tea steep. The same should be done
with grains for homebrewing.
Michael Berry ARPA:mcb%hpfcls@hplabs.HP.COM UUCP:hplabs!hpfcla!mcb
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