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Extract/Partial Mash Brewing
Why is partial mash steeping done at 155 degrees F?
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Topic: Why is partial mash steeping done at 155 degrees F?
(Read 7390 times)
kgs
Senior Brewmaster
Posts: 1068
Sonoma County, CA
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.
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K.G. Schneider
AHA Member
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American Homebrewers Association | AHA Forum
General Category
Extract/Partial Mash Brewing
Why is partial mash steeping done at 155 degrees F?