Subject: specialty grains in extract brewing
Date: 1989-03-16 18:04:19 GMT
My current brewing practice is confined to reasonably
sophisticated extracts. I use a lot of crystal malt, because
I really like the results. I usually add the grain along with or
shortly before the finishing hops, and occasionally I steep
them without letting them come to a boil.
My question is: does the added grain in fact go through a
limited mashing process in the wort? I'm talking about careful
addition, pre-boil or at the very end, not boiled to excess.
If this is the case, I may talk myself into trying all-grain soon.
Thanks all in advance.
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