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Author Topic: Why is partial mash steeping done at 155 degrees F?  (Read 6893 times)

Offline kgs

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Re: Why is partial mash steeping done at 155 degrees F?
« Reply #15 on: May 09, 2010, 10:05:51 am »
That makes sense... thanks! I was thinking about non-conversion uses such as using crystal in a coffee extraction for adding post-boil... or even just steeping different types in small amounts to get familiar with their flavors.
K.G. Schneider
AHA Member