Pretty new to homebrewing and I'm curious about the different methods I've seen regarding steeping grains. Not sure it matters significantly since I'm only extract brewing, but below are 3 different ways I've read for steeping grains. Aside from a recipe specific items (exact temperature and steep time), is one method preferable to the other and how different will the wort be based on the different methods below? 1) Place grain bag into water and slowly bring to 160 degrees, allowing about 30 minutes to do so. Remove the bag when the temperature reaches 160. If you reach 160 degrees in less than 30 minutes, turn off flame and steep until a total of 30 minutes have passed. 2) Heat water to 160 degrees, then turn off the flame. Place grain bag in water, place lid on pot and cover with thick towel to prevent heat loss. Allow grains to steep for 30 minutes. 3) Heat water to 160 degrees and bring flame to low setting to maintain temperature. Add grain bag and steep for 30 minutes. Thanks.
All three methods you listed are okay. With steeping (as distinct from mashing), precise temperature control isn't as critical. Steeping is not BIAB. BIAB is actually mashing, which requires tighter parameters (and a base malt).
I usually heat to 160 and pull off the burner. Then add the grains and let it sit 20-30 minutes without the lid. One advantage to this is if you over heat your water on accident you haven't done any harm. If you over heat it with the grains you could end up with off flavors in the finished beer.
Also, if you leave the heat on, and your "bag" magically un ties on you... Could risk burning it at the bottom...
Steeping a small quantity of grain for 20-30 minutes typically only adds some grain flavor and color to the wort, whereas mashing takes longer (60-90 minutes usually) and the grain produces more sugar for the wort. One concern about adding a grain bag while the burner is turned on is that the bag can get too hot and melt if it hugs the bottom of the boil pot according to a post made on this site in another thread in the past. I always heat my water, turn off the burner, and then add the grain bag.
You can take a rack out of your oven and place your kettle in there for the 30 minutes. Just preheat it to the lowest setting and turn it off before the kettle goes in. It should hold pretty steady for half an hour.
Been brewing for years. All grain and extract. #2 is my preferred method, though skip the insulating step, it's overkill.
