[Caddywhompusbeer]

Was that enough to leach out tannins. This is for christmas gifts so I don't want any flaws. Does anyone see a big problem with this?

Thanks

[Caddywhompusbeer]

Specialty grains were 1# briess caramel 20 if that helps.

[tschmidlin]

Leeching of tannins is not just about temperature, pH is important too.

So, what was the grain/water ratio?
What did you do after they were steeped at 180F?
What was the temp during runoff, and during sparge?  Or did you just lift a bag and pour water over it to rinse?
Have you ever had your water tested?

[Caddywhompusbeer]

Sorry, this is an extract kit. Doing it instead of AG for time constraints. 2 gal water for 1 lb grain, and once I checked it I stirred till it was back to 160 and left it for about 5 more minutes. Poured 1/2 gal water over top to rinse. I'm new to this city so haven't got a water profile yet. All water for this beer is wallyworld purified water.

[Hokerer]

Like Tom said, tannin extraction is about temperature and pH.  You meet the temp requirement (above 170F) but normally, acidity in the grains can keep the pH below 6 where you don't have a problem.  In your case, though, your steeping was at 8 qt/lb which is way high.  The acidity in one pound of grain (especially a low acidity grain like C20) is probably not going to be enough the pull the pH of two gallons of water down below 6.  You could have an issue.

[Caddywhompusbeer]

Most all the kits I made when I started brewing advised 2 gal of water with the specialty grains at anywhere from 155-170, thats why I've always used that on extract batches with specialty grains. Wish I had some ph test strips on hand.

When and how will I tell if I goofed it up? Never had a problem with a batch so I'm unfamiliar with a lot of troubleshooting.

[morticaixavier]

Most all the kits I made when I started brewing advised 2 gal of water with the specialty grains at anywhere from 155-170, thats why I've always used that on extract batches with specialty grains. Wish I had some ph test strips on hand.

When and how will I tell if I goofed it up? Never had a problem with a batch so I'm unfamiliar with a lot of troubleshooting.

you will know when it is done. Think big red wine or slightly over steeped black tea. I have had tannic problems and it is not a huge deal. It just gets a little dryness on the back of the tongue that isn't in line with the overall beer.

[Caddywhompusbeer]

Most all the kits I made when I started brewing advised 2 gal of water with the specialty grains at anywhere from 155-170, thats why I've always used that on extract batches with specialty grains. Wish I had some ph test strips on hand.

When and how will I tell if I goofed it up? Never had a problem with a batch so I'm unfamiliar with a lot of troubleshooting.

you will know when it is done. Think big red wine or slightly over steeped black tea. I have had tannic problems and it is not a huge deal. It just gets a little dryness on the back of the tongue that isn't in line with the overall beer.

So it shouldn't be bad enough to give people a fish face?  . The intended recipients are mainly BMC drinkers whom I'd like to convert, so I just want to put my best foot forward so to speak

[morticaixavier]

Most all the kits I made when I started brewing advised 2 gal of water with the specialty grains at anywhere from 155-170, thats why I've always used that on extract batches with specialty grains. Wish I had some ph test strips on hand.

When and how will I tell if I goofed it up? Never had a problem with a batch so I'm unfamiliar with a lot of troubleshooting.

you will know when it is done. Think big red wine or slightly over steeped black tea. I have had tannic problems and it is not a huge deal. It just gets a little dryness on the back of the tongue that isn't in line with the overall beer.

So it shouldn't be bad enough to give people a fish face?  . The intended recipients are mainly BMC drinkers whom I'd like to convert, so I just want to put my best foot forward so to speak

not in my experience but I may not have made one really bad. The BMC crowd can be tough though.

[Caddywhompusbeer]

Most all the kits I made when I started brewing advised 2 gal of water with the specialty grains at anywhere from 155-170, thats why I've always used that on extract batches with specialty grains. Wish I had some ph test strips on hand.

When and how will I tell if I goofed it up? Never had a problem with a batch so I'm unfamiliar with a lot of troubleshooting.

you will know when it is done. Think big red wine or slightly over steeped black tea. I have had tannic problems and it is not a huge deal. It just gets a little dryness on the back of the tongue that isn't in line with the overall beer.

So it shouldn't be bad enough to give people a fish face?  . The intended recipients are mainly BMC drinkers whom I'd like to convert, so I just want to put my best foot forward so to speak

not in my experience but I may not have made one really bad. The BMC crowd can be tough though.

Lol I know right! 

[tschmidlin]

not in my experience but I may not have made one really bad. The BMC crowd can be tough though.

It may be that any astringency will be perceived as flavor, which they won't expect to find in a beer.

[James Lorden]

If you do find tannins then you may try fining with polycar which removes polyphenols.

I didn't see a style but if oak is appropriate you could add a few cubes in a secondary. The tannins may feel like they came from the wood.

[Jimmy K]

1 lb for 15 minutes? I wouldn't worry.

But you could still 'fix' it and really louse things up if you want.