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*You do NOT want to boil grains, as such high temperatures will extract unpleasant-tasting tannins from the grain, which lend an astringent, puckering quality to the beer, a definite off-flavor that should be avoided. | *You do NOT want to boil grains, as such high temperatures will extract unpleasant-tasting tannins from the grain, which lend an astringent, puckering quality to the beer, a definite off-flavor that should be avoided. | ||
*Steep the grains in a muslin bag or piece of cheesecloth at 150-170ºF (66-77ºC) for half an hour, then remove them, giving the bag a gentle squeezing to remove some of the absorbed water. Again, too vigorous a squeezing will put tannins into the beer. | *Steep the grains in a muslin bag or piece of cheesecloth at 150-170ºF (66-77ºC) for half an hour, then remove them, giving the bag a gentle squeezing to remove some of the absorbed water. Again, too vigorous a squeezing will put tannins into the beer. | ||
Latest revision as of 17:07, 27 August 2007
- You do NOT want to boil grains, as such high temperatures will extract unpleasant-tasting tannins from the grain, which lend an astringent, puckering quality to the beer, a definite off-flavor that should be avoided.
- Steep the grains in a muslin bag or piece of cheesecloth at 150-170ºF (66-77ºC) for half an hour, then remove them, giving the bag a gentle squeezing to remove some of the absorbed water. Again, too vigorous a squeezing will put tannins into the beer.
