Originally Posted by FlannelExpert
Hey, I'm new to home brewing, I have only done one recipe kit brew, so sorry if this is a stupid question. Do you steep the Crystal Malts and Roasted Barley when you add the extract before the boil?
Hey, we're brewing the same beer! We should probably compare notes. I'm actually using this recipe:
Converted to extract by my local homebrew store guy:
1lb US Caramel (crystal) Malt 40°L
1lb US (Breiss) Special Roast 50°L toasted malt sim amber/brown
1lb US (Rahr) Unmalted Red Wheat 2.65°L non gelatinized
10 lbs Breiss CBW Golden Light LME
60 min - 2 oz Hallertau/Gr 3.9% Alpha Acid
10 min - 1 oz Cascade/US 7% Alpha Acid
0 min - 1 oz Cascade/US 7% Alpha Acid
0 min - 1.5 lbs honey - diluted in 4 pints of water and boiled in a separate pot before being added to the brew kettle
0 min - ⅓ cup fresh chopped ginger
2 sticks of cinnamon added to the secondary
To answer your question, yes, you steep the speciality grains in hot water at about 160°F for about 15 minutes, squeeze as much juice as you can out of the grain in the bag, add your LME, and bring the water to a boil.
I'm going to make this beer three times in a row. I'm kegging my first attempt tomorrow night, adjusting and trying again, then brewing a third time to give out as Christmas presents. For my second attempt I'm going to dissolve the cinnamon, ginger, and maybe some nutmeg in about a 1/2 pint of Bushmills Irish Whiskey, then add it all to the secondary fermenter.