How long to mash grain for extract brew

[kacanepa]

I'm going to be brewing an extract ruby mild tomorrow which includes some chocolate and cara-munich type III grain. It's been way too long since I brewed extracts so I don't remember exactly how long to mash these small amounts of grain for the brew.

I went through the forum's step-by-step aid for brewing an extract stout and it put all the grains in a bag and added it in the brew kettle. The bag was removed when the temperature hit 70.

I could do that or I could do something like mashing. Would my brewing efficiency be any better mashing instead of using the "tea bag" method? Does it really matter which way I choose to follow?

Any advice would be appreciated!

 

[pittsy]

you steep your grains for around 30 mins , this will not add any fermentables but will will add flavour etc , good luck with your brew :thumb:

 

[kacanepa]

Steep at 70 degrees?

After I posted the message I realised that I wasn't actually mashing since the grains in question don't produce much that is fermentable. But thanks for being faster with a reply than my brain was!

 

[jonnymorris]

I used to steep at about 70degC for 30mins. As long as you take them out before your wort boils you'll be OK. Then again, some, GW included, don't seem to think boiling them is an issue.

Short answer, yes.