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Old 10-11-2011, 04:56 PM   #1
DGibb
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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...

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Old 10-11-2011, 04:58 PM   #2
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It should be crushed. Just like with spices, crushing releases compounds that add flavor and aroma.


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Old 10-11-2011, 05:29 PM   #3
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Well, I think I have to start crushing them. How much would that affect my Holiday Ale? Lighter color, not as toasty?
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Old 10-11-2011, 05:32 PM   #4
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You won't get much, if anything out of uncrushed grain.

 
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Old 10-11-2011, 05:38 PM   #5
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Well, damn.


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