OG too low?

[DannyW]

The recipe in BYO says;

"Mill or coarsely crack the specialty malts. Mix them well and place loosely in a grain bag...Steep the bag in about 1 gallon of water at roughly 170f..."

I wonder why they wrote the recipe like that? If I would've really thought this out I would've steeped the bag at ~150f for 30 minutes. I'll chalk it up to experience and try that next time!

I'd bet they mean to heat the water to 170F, then put in your grain bag. That should put the whole mess in the mid 150s. Poorly written, if that is indeed what they meant.

[BDawg]

The recipe in BYO says;

"Mill or coarsely crack the specialty malts. Mix them well and place loosely in a grain bag...Steep the bag in about 1 gallon of water at roughly 170f..."

I wonder why they wrote the recipe like that? If I would've really thought this out I would've steeped the bag at ~150f for 30 minutes. I'll chalk it up to experience and try that next time!

I'd bet they mean to heat the water to 170F, then put in your grain bag. That should put the whole mess in the mid 150s. Poorly written, if that is indeed what they meant.

Yeah, using a lb and a half in a gallon, they are expecting an awful big drop from 170 for that grain ratio. I'd only guess about an 8-10 degrees given the 4:1.5 = 2.67:1 qts per lb ratio. Too close to mash out temps in my book.

[Happy Smurf]

I just posted on another forum about this very topic. I too have seen extract recipes calling to steep Munich. Butr everyone, including BeerSmith, says Munich needs to be mashed. Do you think they are trying to get some non-fermentables out of it or something?