Fighting_sin
Active Member
I have been "tutored" over the years by way of Papazian's "The New Complete Joy of Homebrewing." I still brew extract recipes. In these recipes, he instructs the brewer to add specialty grains (e.g. crystal malt, chocolate malt, black patent malt, etc.) to 1 1/2 gallons of water, bring to a boil, immediately remove from heat and strain grains from the water. Then return wort to the brew pot and add the remaining appropriate ingredients. What is the purpose of using these grains at the beginning of an extract recipe? I guess they just add color, flavor and mouth feel? What do you think?