For anyone with this book I have a question about the all grain recipe. It says to mash x, y & z grains, rice hulls and the specialty grain at 150F. My question is what are they referring to when they say "specialty grain"? Thanks.
Edit: I just broke out my copy of Clone Brews and it looks like the 1/2 lb. of honey malt is going to be your specialty grain. Instead of steeping like they do in the extract recipe, you'll just simply add that to the rest of your grains in the mash.
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