This section is going to be about steeping
the grains. Within the recipe guide, it’s
pretty much the first step. First, I’ve
added the water into the brew kettle, and
I brought it up to 150 degrees. Now, I’m
going to steep the grains. Here we go. Now,
in our equipment kit, you’ll actually get
a nylon grain bag, which you can just rinse
out and use over and over and over. I’m
lazy today, so I’m going to use a disposable
grain bag today, because I’m lazy. We’ll
cut this guy open,
and we’re going to get the grains into the
bag, if I can pull this off without letting
them fly all over the parking lot.
Dump them into the bag. I get a face full
of them because of the wind.
Alright, now we just let the grains go into
the water. We’re beginning the steeping
process now. You want to go ahead and make
sure that they get good and saturated. So
just kind of work them around in the water
like a giant thing of tea. We can see it already
imparting a lot of color into the water. Now,
it’s beginning to smell like a beer. I want
to try to hold the temperature right at about
150 degrees. The thermal shock of the grains
going into the water brought the temperature
down just a little bit. Go ahead and fire
the kettle back up. Also, I need to make sure
that I time this, so I want about 15 minutes
of steep time here. My heat is back on and
I’m going to try to get that up to about
150 degrees again, and just hold it there.
This is a short steep on the extract of brewing
versus some of the other methods that we use.
Some of the other ways you’ll do 45 minutes
or even up to an hour of steep time, trying
to control that temperature during that period
of time, so 15 minutes of steep. That’s
what we’re going to control right now. That
pretty much does it for this section and we
will get back with you here in a sec.
