AG brewer needs help with steeping (Honey malt etc.)
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I don't often extract brew, so I don't really know what grains can and cannot be steeped, the only thing I know for sure is that crystal malts can be steeped:
1. Can honey malt be steeped?
2. And what about the various roast, color, and aromatic malts?
3. Does steeping effect the extract potential of the grains and the color extracted?
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