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Old 04-03-2012, 05:24 AM   #1
Feb 2011
virginia beach, virginia
Posts: 10

I'm planning on experimenting with creating my own recipe shortly for my next brew. I'm still on extract brewing, since my apartment size and girlfriend won't let me change over to an all grain setup. But I was wondering a few things about it. Most of the kits that Ive used come with specialty grains to steep before I add my extract. What kind of grains should I look for as a specialty? Can I use pretty much any grain to steep or does it have to be a certain type?

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Old 04-03-2012, 05:31 AM   #2
Brulosopher's Avatar
Jun 2011
Fresno, CA
Posts: 2,929
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Base malts are useless for steeping, as they require mashing. Stick with crystal and roast malts.
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Old 04-03-2012, 06:01 AM   #3
944play's Avatar
Jul 2008
Santa Rosa, CA
Posts: 2,726
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You don't have to go all-grain to use base malts (and starchy adjuncts, for that mater), of course. Partial mash requires no special equipment beyond what you likely already have:
OD: ?
Keg: Simple AIPA (2-row, Chinook, Cascade, WLP090)

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