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Reduce tannins during the steep

TroubleShooting

C. Zurich • Baltimore, Maryland asks,
Q

In using specialty grains with extract homebrewing, what is the best method to get the most flavor and color out of the grains but still reduce tannins? Some recipes say to steep grains until water comes to a boil and remove, while others say to bring water to 150° F and steep for 30 minutes. I just made a Belgium ale in which I steeped the grains in 170° F water for 30 minutes and then sparged with 170° F water. Was this temperature too high for the steep and did it release unwanted tannins?

 

A
The two most influential factors affecting the extraction of tannins from malt into wort are pH and temperature. All-grain brewers are very careful not to allow wort pH to reach more than
Response by Ashton Lewis.