I'm hoping someone can help me understand if steeping rye malt is OK for a specialty grain/extract brew. I'm thinking of doing a rye stout, but I'm not ready to take the all grain plunge this week.
I've done plenty of steeping recipes but never with rye. I haven't seen any info with rye used in this manner.
Does anyone out there have some nuggets of knowledge to share?
Can I assume that you are going to steep those grains in a grain bag? If so you are this || close to being all grain "brew in a bag" or as it is sometimes known as BIAB. If you search this forum with either of those terms you will learn a ton. It really is almost as easy as steeping grains for an extract batch with more choices of grains.