A reminder for home breeders
If the home brewery were a sport, the handling of the grains would be its star technique. Many brewers who use extracts commit the carelessness of immersing their grains in too much water. And, before you realize, this little error can trigger an explosion of unwanted tannins that will turn your refreshing drink into a bitter concoction, which no one will want to take a sip.
Los Taninos: The villains of history?
Tannins are like those notes defined in a beautiful melody; They can ruin the taste of your beer. These are polyphenolic compounds found in the grains, and although they are not bad in themselves, their excess can make your beer know to forgotten tea bag in a cup. These bitter soaps usually come from the shells of the grains and are the result of a mismanagement of the temperature and the pH.
Is it heat or pH? The brewer’s dilemma
Many believe that the main culprit of excessive tannin extraction is temperature. However, a recent study suggests that the real culprit is pH. When the pH of the mixture exceeds 6.0, the tannins begin to free themselves. This can happen even in an extended and dangerous final irrigation for brewers who use whole grains.
Controlling the pH in the process
It is good to remember that the majority of the water we use for the elaboration of beer tends to be slightly alkaline, with a typical pH that ranges between 7 and 8.5. While pure water has a pH of 7, tap water, loaded with minerals, can affect the mixture. The good thing is that grains are naturally acidic, which can help reduce pH when they immerse themselves in water. But woe to you if you use an excessive amount of water for a handful of grains!
Steeping’s gold rule
Million’s question is: How much water is it excessive? After performing calculations, it seems that the ideal is not to exceed the proportion of 1 gallon of water for each pound of grain. If you are using 2.2 pounds of grains, that means no more than 8.8 rooms of water to prevent the pH from shooting and that the tannins overflow.
The importance of proportion
Imagine that you decide to prepare a recipe with 2 pounds of grains in a boiling volume of 3.5 gallons. That is where the water/grain of 14 qts/2 lb is equivalent to a dangerous 7 qts/lb (14 l/kg). A pairing that could lead you directly to a bitter tasting experience.
Listening to experts
The best advice I can give you is to keep both the pH and the amount of water under control. At the end of the day, beer must be a pleasure, not a torture. So pay attention to those degrees and enjoy the process.
Here ends this installment full of brewing wisdom. I invite you to continue learning and sharing in your beer day. From learning about the magic of the ingredients to discover the secrets of fermentation, there is much more to explore! And remember, the best beer is the one that is shared. Health!
