Shaun Goeckner
10-16-2009, 08:01 AM
So, I've been all grain brewing now for 10 years and I just wanted to share with you guys something I did differently....
I never steeped my grains when extract. I always put them in a pyrex dish with 1qt/lb of water and popped them in the OVEN, set on WARM (warm is 150°-155° on most ovens) for an hour and would roust/jostle the grain bag every 10 minutes or so. Then I would open the grain bag over my brew kettle, stretching the opening over the kettle top and tying it there and pour my brew water at 160° over the grains, rinsing out the malt sugars.
This worked really well, cause when I wanted to make a big chewy beer I could raise the temp to the next warmest setting, which is 175° and let my grain get to 158° for a not-so fermentable sugar profile and VOILA!
I also placed a cookie sheet on the lowest rack in the oven so the grain had no direct heat from the heating element......
I never steeped my grains when extract. I always put them in a pyrex dish with 1qt/lb of water and popped them in the OVEN, set on WARM (warm is 150°-155° on most ovens) for an hour and would roust/jostle the grain bag every 10 minutes or so. Then I would open the grain bag over my brew kettle, stretching the opening over the kettle top and tying it there and pour my brew water at 160° over the grains, rinsing out the malt sugars.
This worked really well, cause when I wanted to make a big chewy beer I could raise the temp to the next warmest setting, which is 175° and let my grain get to 158° for a not-so fermentable sugar profile and VOILA!
I also placed a cookie sheet on the lowest rack in the oven so the grain had no direct heat from the heating element......