From the HBD Archive
From: Andrew (Drew) Lynch <>
Subject: Using grain
Date: 1989-07-27 17:44:34 GMT

I have noticed quite a few people mentioning that when using whole
grain malts, (crystal, chocolate, etc.) that they should not be
boiled, only steeped. Where does this fit into the brewing process?
What is the proper "steeping" temperature. And, most importantly, why
not boil?

Thanx in advance,

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