Difference between revisions of "Steeping grain"

Latest revision as of 14:13, 8 November 2007

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-[[Category:Beer]]
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-[[Category:Beer brewing process]]
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-The process of soaking grain at a temperature of around 160°F (70°C) for 20 to 30 minutes to extract colour and flavour for use in extract brewing.
-Steeping is the process of soaking grains to dissolve existing sugars and flavours. Generally done at slightly higher temperatures than mashing and no starch to sugar conversion occurs. Not all grains can be steeped and some grains that can be steeped perform better if mashed.