Am brewing Midwest Irish Red Ale, and the instructions are to add LME after steeping grains, then bring to boil and add hops. This is different than my other beers that recommended bringing to a boil after steeping, remove from heat and add LME/DME. Any reason for the difference?
I understand the scorching prevention, but the thing that puzzled me was the previous recipes you steeped, then brought to boil, pulled off burner and stirred in the LME/DME. This one had me add LME after steeping, THEN bring to a boil.