I was flipping through the Williams Brewing Catalog last night while having a few and saw a little inset article titled "Brewing the Williams Way" that summarized All Grain Brewing. Step 1 was to activate yeast whack pack and allow to swell. Step 2 was Boil the hops and grain. Boil the grain, really? How does that work for the enzymes and astringency? I realize that they were trying to provide a simple write up, but I would think that the word boil would want to be avoided since that will surely ruin your mash.
Maybe I have to re-read it sober, but it sure seemed misleading to me. Has anyone seen this?