Steeping the aroma hops

[DTJ]

Hi All I have been lurking on this forum for a while now, and have found it invaluable to get me through my first kits and extract brews. I am now venturing down the all grain route, kit currently in the process of coming together..

My question regards steeping of the aroma hops, when and at what temperature should this be done? I gather that it should be after the boil at about 80, but do I stop cooling for the duration of the steep ? or do I just add it and continue cooling ? (or am I just getting completely confused?)

I am planning on using Thirst Gold from the recipes page, is this any good for a first brew ?

Also, where is the sugar ? does this come from the malt ?

Thanks

 

[tubby_shaw]

Hi DTJ and welcome to the forum :
With aroma hops 80C is the optimum temp, as A. The wort is still hot enough to sanitise the hops and B. The wort isn't so hot that all the lovely essential oils and flavour compound wont be driven off in the steam
The procedure I use is, cool wort to 80C and stop cooling, stir in aroma hops. Leave for 15 minutes then begin cooling again, leave aroma hops in the wort during cooling :thumb:
Thirst Gold is a good beer :thumb:
Regarding sugar, yes it comes from the malts and grains during the mash.
During the mash, enzymes that occur naturally in pale malt convert the starch in the grains to sugar :party:

I hope this helps and good luck with the first mash :thumb:

 

[DTJ]

Thanks Tubby S, it is good to have these things clarified before jumping in ..