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-   -   Steeping Specialty Grains (http://www.homebrewtalk.com/f37/steeping-specialty-grains-273896/)

DGibb 10-11-2011 04:56 PM

Steeping Specialty Grains
 
This might be a completely silly question, but when steeping specialty grains in an extract recipe, do you use the grain whole or crushed? I thought they were whole, but I keep seeing oblique references to crushed grain and steeping...

Thanks!

Revvy 10-11-2011 04:58 PM

It should be crushed. Just like with spices, crushing releases compounds that add flavor and aroma.

DGibb 10-11-2011 05:29 PM

Well, I think I have to start crushing them. How much would that affect my Holiday Ale? Lighter color, not as toasty?

IffyG 10-11-2011 05:32 PM

You won't get much, if anything out of uncrushed grain.

DGibb 10-11-2011 05:38 PM

Well, damn.


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